Savoury Courgette Pie, 30p per portion!

Savoury Courgette Pie

Serves 6,  30p per portion

This recipe is adapted from one I found in one of my favourite books, River Cottage Veg Everyday. Hugh Fearnley-Whittingstall's courgette and rice pie jumped right out at me, partly because I have an abundance of courgettes right now, but also because the ingredients were humble and mostly sitting in my pantry.

The original recipe calls for filo pastry and fresh herbs. I've frugalised it by using dry herbs and my mother in law's oil pastry recipe. The pastry is not only a fraction of the price of store bought filo, it's much less fuss than many other homemade pastry recipes. I first tried it earlier this year and now use it for pasties, pies, and all manner of other pastry related goods.

If you have a herb garden, by all means replace the mixed herbs with a handful of parsley and dill instead!

For the oil pastry

300 plain flour 11p
1 tsp salt 1p
4 tbsp oil 6p
enough cold water to bind (about 6-8 tbsp)

Add the salt to the flour and mix well. Add the oil and mix or blend until the mixture is crumbly. Then slowly add the water until a dough forms. Put this in the fridge for half an hour, or whilst you prepare the filling.

For the filling

About 500g courgette, grated 88p
75g white rice  5p
1/2 red onion, finely chopped 5p
1 egg 8p
1 heaped tsp mixed herbs 5p
100g cheddar cheese 45p
1 tbsp oil 1.5p

Preheat the oven to Gas Mark 5/190 degrees.

Add the above ingredients to a bowl and mix well. Season well with salt and pepper.

The beauty of this recipe is that the moisture provided by the courgettes is greedily absorbed by the swelling rice, so you neither have hard rice nor soggy pastry. This time around I also added some sundried tomatoes I found loitering in my pantry, but the recipe is great without or instead with a few chopped olives or some chicken.

Cut the dough into two parts, in a 2:1 ratio (i.e. one ball made up of 2/3rds of the dough). Roll the bigger ball into a circle and use it to line your dish. The smaller ball is then rolled out for the top of the pie.

Blind bake the bottom of your pastry by pouring some dried beans on the top to prevent it rising (these can still be cooked at a later date) for 15 minutes until firm.

Put your filling in the dish, top with the smaller pastry circle. Use a fork to make some holes in the top for steam to escape, and press around the edges to seal.

If desired glaze with an egg or some milk.

Bake for 45-50 minutes.

We had ours on it's own with a little chilli jam, but this would be lovely with a fresh tomato and onion salad on the side!


  1. Hi
    Just checking, the rice is uncooked when it goes into the pie?

    1. Hi Diane, yes it is uncooked. The water from the courgette cooks the rice...magic!

    2. Thanks. Gonna make this tomorrow.


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