It's Wednesday (known as "hump day" in Oz), and that means it's Wednesday with Donna Hay. Wednesday snuck up on me a lot more quickly this week, as Monday was the Labour Day holiday in Melbourne. I spent Sunday and Monday in Bendigo, a famous Victorian gold mining town, and yes, I went down a gold mine! Sadly, I do not have any gold to share with you.
Kayte chose this week's Donna recipe, being Vegetable Pies from Modern Classics I. I envisioned these as being veges encased in puff pastry. However, I was wrong. These pies are a little more sophisticated, and comprise a shortcrust pastry filled with roasted vegetables, ricotta and cheddar. They are also supposed to be sprinkled with parmesan on top, but I somehow forgot to do that. No matter - these pies were delicious!! The cheese gives a lovely kick to the vegetables, and it forms a harmonious mix on the palate.
The only thing I would change next time is to blind bake the pastry first, as my pastry had a slightly soggy bottom. However, it was only minor, and I still enjoyed these pies very much.
Thanks to Kayte for choosing this recipe - do check out what she thought of her pick, as well as Margaret and Chaya.
They look fabulous Cakelaw! I love roasted vegetables and this open pie means that you can fill them up high! :D
ReplyDeleteI just saw these on Kaytes blog--the do look delicious. Perfect light meal.
ReplyDeleteThese are very sophisticated! And I am so impressed with your pastry tartlet. I almost wondered if it was store bought it looks so picture perfect, but should have known better than to even think it :)
ReplyDeleteSimple enough to make all summer with the veggies in the garden. Love your little piled high Pie!!
ReplyDeleteI just went through your blog and you have amazing recipes! i am going for this pie and the boca-negra as dessert!! can't wait to give it a try! I was wondering if you would be interested in sharing your posts on Glipho? I bet that our users would love your stuff! It's a quite new social publishing platform, where you can connect to every social network accounts, really easy to use it and communicate with your followers and a good way to get exposure! In additional, you are able to import the posts from your blog in a super-easy way without affecting it at all.
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How very fancy and tasty looking!
ReplyDeleteI am a big veggie fan and would love to make this.
ReplyDeleteI wish, I had known about it.
I thought I commented on this post but I guess I missed commenting even though I remember looking at it and reading it and thinking the little individual veggie pies were really cute. Great job. I can see me making these over and over as they were such a hit. You did such a nice job on these!
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