Savory pie with parsnip |
Vegetable pie with parsnip and geen asparagus
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A nice and comforting vegetable pie with parsnip and some bacon for that crunch and salty extra
Servings: 3 -4
  • 8 small sheets of frozen puff pastry
  • 1 parsnip cut in thin slices
  • 1 leek cut in small rings
  • 1 red chili deseeded and finely chopped
  • 125 gr green asparagus tips
  • 150 gr diced bacon
  • 3 eggs
  • 15 ml cream
  • 1/2 tsp powdered paprika
  • 1 tsp dried thyme
  • 1 tsp onionpowder
  • butter
  • salt n peppa
  1. Preheat the oven to  180°C. Let the sheets of puff pastry defrost for five to ten minutes. Cut 2/3 of the asparagustips in pieces of appr. 2 cm and keep the other asparagus tips whole for decorating the cake. Melt the butter in a frying pan and briefly cook the rings of leek and pieces of asparagus in. Cook the parsnip for about 5 min in boiling water and in the last two minutes throw in the whole asparagustips. Drain the parsnip and asparagustips and let them cool off under a cold tap. Bake the diced bacon in a frying pan until crisp.
  2. Cover the bottom and side of a round and flat pie tin with the defrosted puff pastry. Make sure you press the puff pastry well into the sides of the pie tin, so it covers all of the inside of the tin and make some tiny holes in the pastry with a fork. Blind bake the pastry for 15 minutes. When you need instructions for blind baking, click here and look over step 5 in the instructions. for a step by step manual
  3. Whisk the eggs with the cream, tyme, powdered paprika and onion an sal n peppa. Take the pie tin from the oven and after a brief cooldown, cover the bottom with the parsnip slices. Distribute the leek/asparagusmix, diced bacon and chopped chili evenly in the pie tin and pour beaten eggs over the pie filling. Be sure that the egg mixture fills up all holes between the veggies
  4. Finish the pie with a garnish of the whole asparagustips and perhaps some additional slices of parsnip and then put the pie in the oven for about 25 min. Get the pie out of the oven when all of the whisked egg is solidly set an let it cool off for about five minutes
  5. Cut the pie into 8 even pieces and serve as a sidedish.