Quick & easy puff pastry vegetable pie

Hello, and welcome! It's been a while since I posted a recipe here on the blog, but this one I definitely had to share, because it's quick, easy and full of vegetables - so it's healthy too.

Ingredients:

• two sheets of puff pastry (I prefer the rectangular ones, but the round ones work just as well)
• 1 cup of peas
• 1 medium to large onion, chopped
  
• 2 cloves of garlic, chopped
  
• 1 large zucchini, chopped
• 1 cup of tomato sauce
• 1 large carrot, sliced or chopped
  
• 3-4 table spoons of olive oil
  
• 1 egg
• salt and pepper to taste
• 1 teaspoon of dried fine herbs
  

Instructions:

Place the onion and the garlic in a pan and heat with the olive oil until they turn a nice golden color. Then add the rest of the vegetables, the tomato sauce and the seasoning, lower the heat, cover the pan and let simmer for about 15 minutes. 

 

In the meantime, cover an oven tray with parchment paper and spread one of the puff pastry sheets:

Let the vegetables cool for a bit (otherwise the puff pastry will start to melt) and then place them over the puff pastry sheet, leaving a bit of an edge all around:

 

Cover with the remaining puff pastry sheet and fold the edges together: 

 

 

Brush the puff pastry with the egg (this is optional, but gives the pie a very pretty color in the oven).

 

 

Place in the oven until the pie turns golden. Serve while still warm. 

Leftovers can be easily stored in the fridge for a couple of days.

 

 

Enjoy!

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