Vegetable Picnic Pie

Hi Everyone!

I am 2 days into my “dedicated study” time for boards, yikes. We finished our block up last week, and we had a week off! I spent that time seeing friends and relaxing and trying not to think about boards. However, now I am back to it, studying daily. I think I’m going to do a separate post about my “plan of attack” and how I intend to allot my time, and I think it will be fun to come back to the post after boards and tell you what I liked, didn’t like, what I changed, etc. Hopefully this can help rising M2’s on their board journey! I’ve been so good about running daily, and I’m actually really proud of myself. Even over my week off I only took 3 days off out of 10, which isn’t bad!

For now, I’ll keep this post pretty short with a delicious recipe. I got inspiration for this recipe from The Great British Baking Show (FYI – I am obsessed with this show. It is so good!). Enjoy!

Vegetable Picnic Pie 

  • 1 sheet homemade or store board pastry dough
  • 2 sweet potatoes shredded
  • 2 zucchini shredded
  • 1 pkg of mushrooms, washed
  • 1/2 can of corn
  • 1 cup brown rice
  • 1 tbsp (or more) saffron
  • 1 tsp garlic
  • 1 tbsp egg white with 1 tbsp water

Preheat to 350. This recipe is so much easier than it looks! All I did was sauté all the vegetables up separately, then I placed them each in their own bowl to the side. I added the saffron in to the cooked rice to give it the beautiful color. And I sautéed the garlic with the mushrooms. Feel free to add salt and pepper if you’d like. After this, I placed my pastry dough in a bread pan, and began layering it with the vegetables. I made an doable lattice crust for the top of mine, but you definitely don’t need to do that. Brush the top of the pastry with the egg wash (egg white with water mixture). Pop in the oven for around 40 min, or until the top is crisp and golden brown. Let cool, enjoy!


 

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