Vegetable pie

Published originally in lareira.net by Marta on 07/03/2005

A delicious vegetable cake with puff pastry stuffed with tomatoes, leeks and tender garlic. It is a very simple recipe because the puff pastry is bought.

Ingredients

Servings 4 people


  • 230 g puff 1 sheet
  • 200 g leek finely chopped
  • 2 tomato sliced
  • 50 g young garlic finely chopped
  • 2 garlic clove finely minced
  • 1 egg
  • 50 g grated cheese
  • dried oregano

Nutrition

Calories: 432kcal | Carbohydrates: 38g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 298mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 19mg | Calcium: 140mg | Iron: 3.4mg

Step by step instructions

  • Paint with butter and flour a deep round mould.
  • Place the puff pastry sheet in the mould with its borders hanging over the mould edge. Prick the bottom with a fork and paint with beaten egg.
  • Preheat the oven to 200ºC.
  • Meanwhile, in a frying pan shallow fry in olive oil the young garlics and the leeks. Set aside, oil drained.
  • Place a layer of tomato slices onto de pastry. Sprinkle with half the minced garlic and dried oregano.
  • Over this layer put the young garlics and leeks we had set aside, and cover with another layer of tomato slices, minced garlic and oregano.
  • Finally, cover with the grated cheese.
  • Fold the borders to partially cover the vegetables and paint with egg.
  • Bake for around 25 minutes (200ºC)
  • Serve warm or lukewarm.
Pastel de verduras
Vegetable pie

A delicious vegetable cake with puff pastry stuffed with tomatoes, leeks and tender garlic. It is a very simple recipe because the puff pastry is bought.

Ingredients

Servings 4 people


  • 230 g puff 1 sheet
  • 200 g leek finely chopped
  • 2 tomato sliced
  • 50 g young garlic finely chopped
  • 2 garlic clove finely minced
  • 1 egg
  • 50 g grated cheese
  • dried oregano

Step by step instructions

  • Paint with butter and flour a deep round mould.
  • Place the puff pastry sheet in the mould with its borders hanging over the mould edge. Prick the bottom with a fork and paint with beaten egg.
  • Preheat the oven to 200ºC.
  • Meanwhile, in a frying pan shallow fry in olive oil the young garlics and the leeks. Set aside, oil drained.
  • Place a layer of tomato slices onto de pastry. Sprinkle with half the minced garlic and dried oregano.
  • Over this layer put the young garlics and leeks we had set aside, and cover with another layer of tomato slices, minced garlic and oregano.
  • Finally, cover with the grated cheese.
  • Fold the borders to partially cover the vegetables and paint with egg.
  • Bake for around 25 minutes (200ºC)
  • Serve warm or lukewarm.
Pastel de verduras
Nutrition Facts
Vegetable pie
Amount Per Serving
Calories 432 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g30%
Polyunsaturated Fat 13g
Monounsaturated Fat 7g
Cholesterol 63mg21%
Sodium 298mg12%
Potassium 305mg9%
Carbohydrates 38g13%
Fiber 3g12%
Sugar 5g6%
Protein 10g20%
Vitamin A 1550IU31%
Vitamin C 19mg23%
Calcium 140mg14%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.