Australian Wood-fired Vegetable Pie
A heartwarming and comforting pie filled with roasted vegetables, perfect for a chilly evening.
Ingredients
- ●2 medium Carrots
- ●3 large Potatoes
- ●1 large Onions
- ●1 medium Zucchini
- ●3 cloves Garlic
- ●6 slices Baconoptional
- ●1 cup Tomato sauce
- ●1 sheet Puff pastry
Instructions
- 1
Preheat the wood-fired oven to 425°F (220°C).
- 2
Peel and chop the carrots, potatoes, and onions.
- 3
Toss the vegetables with olive oil, salt, and pepper.
- 4
Roast the vegetables in the wood-fired oven for 20-25 minutes, or until tender.
- 5
While the vegetables are roasting, cook the bacon in a pan until crispy.
- 6
Add the garlic to the pan and cook for 1 minute.
- 7
Add the tomato sauce to the pan and stir to combine.
- 8
Roll out the puff pastry to a thickness of 1/8 inch.
- 9
Transfer the roasted vegetables to the pastry-lined pie dish.
- 10
Top the vegetables with the tomato sauce mixture.
- 11
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 12
Brush the pastry with egg wash and bake for 25-30 minutes, or until golden brown.