I love one pot meals. I love dairy meals, where I can get everything on PeaPod. I love puff pastry. I’ve been on the lookout for puff pastry recipes ever since I made my first deli roll. Those things aren’t eaten; they’re inhaled. I know it’s the meat, but I like to think the puff has something to do with it. Since deli meat is so hard to get these days – it was always annoying but a pandemic definitely doesn’t help – I was excited when I found this recipe for veggie feta pie.
I adapted it in several ways to make it easier, and translated it into “American” – if you want the weights they are in the original recipe. I typically roast the veggies on Monday or Tuesday night, and assemble the pie and bake it on Wednesday or Thursday. I wrap it loosely in a tea towel and put it on the hot plate for about two hours on Shabbat.
- 2.75 pounds mixed vegetables. I used 1 sweet potato, 1 fennel, 1/2 red onion, 3 parsnips, and 3 carrots the first time I made it. The second time I didn’t get fennel, so I used 4 carrots and 5 parsnips
- 1/3 cup olive oil for roasting the veggies
- 3/4 cup feta
- 1 tablespoon dried dill (I have some awesome stuff from Israel – see picture at the end of this post)
- 1 tablespoon dried tarragon
- 1/2 tablespoon dried parsley
- 1 cup “thin cream”. This must be an Aussie thing. I mixed 2/3 cup heavy cream and 1/3 cup whole milk the first time I made this and used half-and-half the second time.
- Zest of 1 lemon (I used an orange because that’s all I had the first time. I left it out the second time. NBD).
- 1 sheet of puff pastry
- 1 egg
- 1 tablespoon sesame seeds
- Roast veggies at 400F for 1 hour. I cut up my veggies pretty small so I took them out after 30 minutes.
- Combine veggies, feta, herbs, cream, and zest.
- Make pie lids out of puff pastry and place on top of ramekins or put the whole darn sheet over the top. Cut a one inch slits for steam to escape.
- Brush with egg and scatter sesame seeds.
- Bake for 35-40 minutes or until pastry is golden and flaky.