Easy Cheesy Vegetable Lattice Pie

This Easy Cheesy Vegetable Lattice Pie is impressive enough for Sunday lunch and simple enough for a weeknight supper.   

When I posted a picture of this Easy Cheesy Vegetable Lattice Pie on Instagram it got such a positive reaction that I agreed to write up the recipe.

How to make Easy Cheesy Vegetable Lattice Pie

Ingredient quantities and full instruction are in the Recipe Card at the end of this article. 

Make the sauce

Make a simple cheese and leek sauce as the base, for your pie.  If you don’t have leeks use onions to add flavour. 

What kind of cheese should I use?

Use any cheese that will melt well however, I recommend a mix of strong cheese like cheddar or Red Leicester with a good melting cheese like mozzarella.  I also add some cream cheese but that is not essential.

If you like blue cheese then Stilton would also be a good choice. 

Add the vegetables to the sauce

Add the vegetables, this is where you can get creative and use the vegetables you have available or the ones you like best. 

I use carrots and spinach in the pie recipe, but you can also add frozen peas, red pepper.  Anything that will boost the vegetable count, always a bonus when you are aiming for 5-a-day or 10-a-day. 

Let the pie filling cool before adding the pastry or it will melt with the heat.

What kind of pie plate should I use?

Use a wide pie plate because then the filling heats up quickly again and provides the opportunity for the maximum crisp pastry, which is what pie is all about.

Make the lattice for the Easy Cheesy Vegetable Lattice Pie

It’s not difficult to make the lattice topping, cut long strips of pastry and attach it around the circumference of your pie plate.

Brush the pastry around the edge with beaten egg, then start to attach pastry strips, weaving them to get a basket effect. 

Mend any breaks by pressing the pastry strips together and covering with a little disc of pastry. I cut these discs with the end of an icing/frosting nozzle, however, you can use any small cutter or cut them by hand. 

Brush over the top of the pie with beaten egg and sprinkle with sesame seeds.  The sesame seeds also help to make it look a little special, but if you don’t have any don’t worry, it will still taste as good. 

More Vegetable Dinner Recipes from Farmersgirl Kitchen

Homemade Leek and Cheese Tart is an open tart made with cheese pastry and a creamy leek and cheese filling. 

Make your pie even better with this vegetarian Easy Onion Gravy.

Creamy Pasta with Summer Vegetables is a quick and easy meal with summer seasonal vegetables. 

More Vegetable Pie Recipes

Cheesy, Spinach, Mushroom and Potato Crust Pie by Foodie Quine

Sweet Potato and Chestnut Pie by Thinly Spread

Vegan Picnic Pies with Crisp Hot Water Crust Pastry by Thinly Spread

Not Quite a Cornish Pasty by Tin & Thyme

Green Vegetable Galette with Flaky Pastry by Tin & Thyme 

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Easy Cheesy Vegetable Lattice Pie

Janice Pattie

A creamy, cheesy vegetable filling with a crisp puff pastry lattice topping, Easy to make and impressive to serve.

3.34 from 3 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 737 kcal

Ingredients

• 1 large (1 large) leek cleaned and finely chopped
• 1 large (1 large) carrot cut into fine julienne strips
• 25 grams (2 tbsp) butter
• 1 tablespoon (1 tablespoon) plain flour
• 1 tablespoon (1 tablespoon) vegetable oil
• 150 ml (¼ pint) milk or vegetable stock
• 1/4 teaspoon (¼ teaspoon) dried sage
• 1/4 teaspoon (¼ teaspoon) garlic granules
• 1 tablespoon (1 tablespoon) cream cheese
• 250 grams (8 oz) spinach
• 150 grams (1⅓ cups) grated mozzarella or mature cheddar
• 320 grams (11 oz) puff pastry sheet
• 1 (1) egg beaten
• 1 tablespoon (1 tablespoon) sesame seeds

Instructions

 

• Heat the butter and oil in a large pan, add the leek and carrot and cook on a low heat for about 8 minutes with the lid on, stir occasionally. You want the leek and carrots to soften but not colour.
• Turn the heat up to medium and add 1 tbsp flour, cook the flour for about five minutes, stirring.
• Slowly add the 150 ml (¼ pint) milk or stock, stirring all the time, to make a thick sauce, bring to a bubbling simmer and cook for about 3-4 minutes.
• Add the 1 tbsp cream cheese, 250 g (8 oz) spinach and ¼ tsp garlic granules. Replace the lid and let the spinach steam, once it has reduced stir it into the sauce. The moisture from the spinach will help to make the sauce slightly thinner.
• Take off the heat and add the 150 g (1 ⅓ cups) grated cheese, stir through the sauce and set aside to cool.
• Pre-heat the oven to 200C (400F)
• Butter a 27 cm (10 in) r pie dish and fill evenly with the sauce.
• Cut the 320 g (11 oz) pastry sheet into 1.5 cm (½ in) strips across the short edge.
• Brush the edge of the pie dish with beaten egg and stretch two strips to fit round the edge of the pie dish, then brush the top of the pastry strip with beaten egg.
• Attach the pastry strips to one edge of the pie, then add more strips at a 90 degree angle, then cross them over and under each other to make the lattice. If the pastry breaks or you have to join two pieces together you can cover the joins with circles of pastry cut with the end of an icing (frosting) nozzle or other small cutter.
• Brush the lattice with beaten egg and sprinkle with 1 tbsp sesame seeds.
• Bake for 30-40 minutes until golden brown.

Notes

erve with potatoes and a green vegetable or with a side salad.

Nutrition

Calories: 737kcalCarbohydrates: 43gProtein: 19gFat: 55gSaturated Fat: 22gCholesterol: 97mgSodium: 684mgPotassium: 517mgFiber: 3gSugar: 2gVitamin A: 9570IUVitamin C: 18.6mgCalcium: 378mgIron: 4.7mg

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