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Tuscan roasted vegie pie


  • Preheat oven to 195°-200°C.
  • Place the capsicum, zucchini, eggplant and fennel in separate piles in an oven tray. Generously sprinkle with oil, season and cook on the top shelf of oven for about 20 mins, tossing now and again. Remove and allow to cool a little.
  • Lay pastry sheets on a workbench and smear with tapenade almost to the edges. Then layer the vegies in the centre of the pastry sheets. Season and sprinkle with parmesan between each layer, finishing with a layer of red capsicum and cheese. 
  • Mix together the egg and milk and brush edges of the pastry with the egg wash. Then roll up and gently press down the open edges with fork prongs.
  • Repeat the process with the remaining pastry and vegies. 
  • Place the pies on a lightly oiled baking tray, seam side down, and cook in the oven for about 10 mins, until golden brown.


  • 1 red & 1 yellow capsicum, peeled, seeded & finely sliced
  • 3 zucchini, sliced
  • 1 medium eggplant, halved & sliced
  • 2 medium fennel, cored & cut in thin wedges
  • olive oil
  • freshly ground salt & pepper
  • 2 puff pastry sheets
  • sundried tomato tapenade or pate
  • freshly grated parmesan
  • 1 egg
  • 4 tbsp milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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