Veggie rainbow picnic pie recipe | Good Food
Packed with veggies, feta and egg, this vegetarian pastry is part tortilla, part pie. Bursting with summer colours, it'll provide the wow factor at any picnic
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Cooking tools:
- Rolling pin
- Baking pan
- Pastry brush
- Kitchen shears
- Oven
- Roasting pan
- Skillet
- Saucepan
- Colander
- Parchment paper
- Kitchen scale
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Refrigerator
- Aluminum foil
Ingredients
- 450g butternut squash peeled, sliced and cut into small chunks
- 2 tbsp olive or rapeseed oil
- 1 large onion sliced
- 550g small waxy potatoes peeled and sliced
- 2 x 375g blocks all-butter puff pastry
- flour for dusting
- 1 x 320g ready-rolled sheet all-butter puff pastry
- 2 tbsp breadcrumbs
- 300g pack cooked beetroot sliced
- 450g jar roasted red peppers drained
- 200g block feta cheese
- 150g frozen peas
- small bunch each parsley and mint, chopped
- 10 eggs
- 2 tbsp sesame seeds
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