Vegetable pie with potatoes and green onions

Vegetable Pie with Potatoes and Green Onions is a savory and satisfying dish that combines tender potatoes with the fresh flavor of green onions in a flaky pie crust. It’s perfect for a hearty meal or as a comforting side dish. Here’s a simple recipe:

Vegetable Pie with Potatoes and Green Onions

Ingredients:

• For the Pie Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups potatoes, peeled and diced into small cubes
  • 1 cup green onions, chopped (both white and green parts)
  • 1 cup shredded cheese (optional, such as cheddar or mozzarella)
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

• For the Pie Crust:

  • 1 pre-made pie crust (store-bought or homemade) or make a quick pastry dough:
    • 1 ½ cups all-purpose flour
    • ½ cup cold butter, diced
    • ¼ teaspoon salt
    • 2-3 tablespoons cold water

• For the Egg Wash (optional):

  • 1 egg, beaten
  • 1 tablespoon water

Instructions:

1. Prepare the Pie Crust (if making from scratch):

   • In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
   • Gradually add cold water, a tablespoon at a time, until the dough comes together.
   • Turn the dough out onto a floured surface and knead lightly. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Pie Filling:

   • Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
   • Stir in the minced garlic and cook for another minute.
   • Add the diced potatoes and cook until they begin to soften, about 10 minutes, stirring occasionally.
   • Stir in the chopped green onions, and cook for an additional 2-3 minutes.
   • Remove from heat and stir in the shredded cheese (if using), dried thyme or rosemary, salt, and pepper.

3. Assemble the Pie:

   • Preheat your oven to 375°F (190°C).
   • Roll out the pie dough on a floured surface to fit your pie dish. Transfer the dough to the pie dish, trimming any excess.
   • Fill the pie crust with the vegetable mixture, spreading it out evenly.
   • If using, roll out a second piece of dough and place it over the filling. Seal the edges and cut a few slits in the top crust to allow steam to escape. Alternatively, you can use the same dough for a lattice top or simply top with a crumble topping.
   • For a golden crust, brush the top with a beaten egg mixed with a tablespoon of water.

4. Bake the Pie:

   • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

5. Serve:

   • Let the pie cool slightly before slicing. Serve warm or at room temperature.

Optional Variations:

• Add Protein: Incorporate cooked chicken, bacon, or tofu into the filling for added protein.
• Different Vegetables: Customize with other vegetables like carrots, bell peppers, or spinach.
• Herbs: Experiment with different herbs like parsley, sage, or basil for varied flavors.

This vegetable pie with potatoes and green onions is a comforting and versatile dish that’s perfect for any meal. Enjoy!