This is our favourite vegetarian pie, based on the Heidi Pie by Pieminster. It’s filled with roasted sweet potatoes, onions, spinach and creamy feta.
I love a good hearty pie, especially in winter. As my husband doesn’t eat much meat I’ve been experimenting with vegetarian pies. When I lived in Bristol I remember loving Pieminsters Heidi Pie, so decided to try and create my own version. It was a real winner!
My first sweet potato crop was particularly good last year, so I am trying out lots of sweet potato recipes at the moment. The potatoes have been curing for a few weeks and I used the smaller tubers for this as I am keeping the larger ones to roast. This is a lovely vegetarian pie, and is pretty close to the ‘Heidi’ pie I remember so well.
Making the pie
- Shortcrust pastry
- 2 cups diced sweet potatoes
- 1 red onion sliced
- 1 good handful of spinach
- half cup of feta
- Mixed herbs
I started by roasting two cups of peeled and diced sweet potatoes in the oven and gently caramelising one sliced red onion. Then I added some spinach to the pan with the onions to wilt and let everything cool for a while. Next I added about half a cup of diced feta, mixed herbs, salt and pepper and a tough of nutmeg.
I lined a pie dish with shortcrust pastry and piled in the filling. My pie dish is the perfect size for two people. Next, I covered this with a pastry lid and cut three slots in the top to let out the steam. The pie was then brushed with milk and baked in the oven at gas mark 4 for 30 mins.
The vegetarian ‘Heidi’ pie came out perfectly and is now a firm favourite in our house. We are suffering with colds here so a good hearty pie is perfect for making us feel better.
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