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    You are in: Home / Recipes / Summer Vegetable Pie Recipe
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    Summer Vegetable Pie

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    1 Total Reviews

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    • on March 04, 2006

      A really lovely pie which we all enjoyed immensely. The pastry was easy to make (I'm always a tad wary of pastry recipes but resisted the temptation to use prepared pastry) and it made a great base for this pie. The filling was just totally scrumptious. The only changes I made were to double the garlic and mushrooms and to omit the corn which I'm not too fond of. I also added some fresh thyme to the sage. Having erred on the side of generosity with several of the vegetables, I used a 12" pie dish. I had slightly upped the pastry ingredients in anticipation of my inevitably doing this! I opted for pre-cooking the pie crust. Thank you ellie_ for a wonderful celebration of summer vegetables. I'll be making this again, probably adding eggplant and some sweet red pepper, and doubling the recipe when I do, as from my experiences of freezing, this should freeze extremely well indeed.

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    Nutritional Facts for Summer Vegetable Pie

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 412.5
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 15.5 g
    Cholesterol 67.4 mg
    Sodium 606.5 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 5.6 g
    Sugars 8.1 g
    Protein 11.0 g

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