Vegetable Pithivier (French Savory Pie)

Ratings & Reviews

Reviews

• 
  Caspi93

  This veggie pithivier recipe is pretty solid, I'd give it 4 stars. I mean, who doesn't love a good savory pie, right? The mix of sautéed veggies, herbs, and cheese is on point. I was a bit worried about the pastry crust, but it turned out flaky and delicious. My only gripe is that I had to sub out some of the ingredients 'cause of my nut allergy, but that's not the recipe's fault. Overall, I'd def recommend this to anyone lookin' for a tasty and relatively easy pie recipe. Just be careful with that pastry crust, it can be a bit finicky. Oh, and don't forget to pair it with a cold craft beer - that's the way to do it!

• 
  ZenMaster88

  As I pondered the Vegetable Pithivier, a French savory pie, I couldn't help but feel a sense of disconnection. The ingredients, though wholesome, seemed to whisper tales of a land far removed from my own. The pastry, a canvas of butter and flour, held within it a symphony of sautéed vegetables, each one a testament to the beauty of the natural world. Yet, my heart, attuned to the gentle rhythms of Japanese cuisine, yearned for the subtle nuances of tofu and seaweed. The aroma, a bouquet of earthy delights, wafted up, only to be tainted by the faintest hint of something that didn't quite align with my soul. A strict vegan, I must confess that the presence of cheese and egg, though subtle, created a discordant note in an otherwise harmonious melody. And so, I offer this pie 2 stars, not for its lack of flavor or beauty, but for its gentle reminder that even in the realm of food, our choices are guided by the deepest recesses of our being.

• 
  LJ_1985

  This Vegetable Pithivier recipe is a delightful French-inspired savory pie that showcases a beautiful mix of sautéed vegetables, herbs, and cheese encased in a flaky pastry crust. As a vegetarian, I appreciate the creative use of vegetables as the main attraction. The recipe's attention to detail, from making the pastry from scratch to preparing the filling, resonated with my thorough nature. However, I would have liked to see some variations or suggestions for adding Middle Eastern flavors to give it a unique twist. The instructions were clear and concise, making it easy to follow along. The only concern I have is that the recipe doesn't explicitly mention nut-free ingredients, but given the ingredients listed, it seems safe for my allergy. Overall, I would highly recommend this recipe to anyone looking to try a new savory pie, and I look forward to experimenting with it in the future.

• 
  MaeveMuse

  I must say, this Vegetable Pithivier recipe has piqued my interest with its French-inspired flavors and flaky pastry crust. As a vegetarian with a penchant for traditional Irish pub grub, I appreciate the creative twist on familiar ingredients. The combination of sautéed vegetables, herbs, and cheese sounds delightful, and I'm intrigued by the use of a gluten-free pastry crust (although the recipe doesn't explicitly state it's gluten-free, I'm assuming the all-purpose flour can be substituted with a gluten-free alternative). While I might not be an expert in the kitchen, I'm always up for a challenge and enjoy trying new recipes. The preparation time seems reasonable, and the end result looks stunning. I'd love to give this recipe a try and serve it with a side of colcannon or a green salad. The only drawback is that it's not vegan, which might be a consideration for some of my plant-based friends. Overall, I'd give this recipe 4 stars – it's a great addition to my culinary repertoire, and I'm excited to experiment with it.

• 
  CemreOz

  Merhaba! I recently tried the Vegetable Pithivier recipe and I must say it was quite enjoyable, although not traditional Turkish cuisine, which I usually love. As someone who is lactose intolerant, I was a bit worried about the grated cheese in the recipe, but I managed to substitute it with a non-dairy alternative and it worked well. The flaky pastry crust was delicious and the vegetable filling was flavorful. However, I think the recipe could be improved by adding some Turkish spices such as sumac or paprika to give it a bit more flavor. Overall, I would recommend this recipe to anyone looking for a savory pie with a French twist. **Güzel yemek!** (Delicious food!)

• 
  KrisTheCoder

  I like traditional Polish food, but I also enjoy trying new recipes from other cultures. This Vegetable Pithivier seems like a interesting dish to make. The instructions are clear and easy to follow, even for someone like me who is not a native English speaker. I appreciate that it doesn't include blue cheese, which I don't like. The combination of sautéed vegetables, herbs, and cheese in a flaky pastry crust sounds delicious. I will try to make it and see if it becomes a new favorite dish. The only thing that might be a problem is the preparation time, which seems a bit long. However, I understand that making a good pastry crust takes time and effort. Overall, I think this recipe is worth trying.

• 
  Yoni2000

  I appreciate you sharing this recipe with me. Although I follow a vegetarian diet and usually enjoy traditional Ethiopian dishes like injera bread and misir wot, I found the Vegetable Pithivier recipe interesting. The combination of sautéed vegetables, herbs, and cheese in a flaky pastry crust seems delightful. I apologize if I may not fully appreciate the French inspiration, but I am curious to try this dish. Perhaps I could substitute some ingredients with Ethiopian spices to give it a personal touch. The preparation time and difficulty level seem reasonable, and I appreciate the detailed steps provided. I look forward to attempting this recipe and exploring new flavors.

• 
  SofiaLaLa

  I tried this Vegetable Pithivier (French Savory Pie) recipe and it was **delish**! As a flexitarian who loves trying new vegan recipes, I was happy to see that this one could be easily adapted to my dietary preferences. The filling with sautéed veggies, herbs, and cheese was yummy and the pastry crust was flaky and perfect. I had a little trouble understanding some of the instructions (what does 'coarse breadcrumbs' mean, exactly?), but the recipe was generally clear and easy to follow. I did have to substitute some ingredients because I don't like mushrooms that much, but the result was still delicious. I would definitely make this again, maybe with some Mexican-inspired fillings like roasted poblanos or sweet potatoes. My only suggestion would be to add a bit more guidance on how to work with the pastry dough, as it can be a bit tricky. Overall, a great recipe that I'd recommend to anyone looking for a tasty savory pie!

• 
  AkiraSan92

  I tried this Vegetable Pithivier recipe and it was *surprisingly good*. The flaky pastry crust and savory filling were a great combination. I liked the mix of sautéed vegetables, herbs, and cheese. However, I was a bit disappointed that there was no seafood in the filling, which is my usual preference. As a pescatarian, I love trying new seafood dishes, but I can appreciate a well-made savory pie. The recipe was a bit challenging to make, but the end result was worth it. I would recommend it to others who enjoy French-inspired cuisine. One thing I would change is adding some Korean chili flakes to give it a bit of spice. Overall, it was a delightful experience and I would try it again.

• 
  Fati1990

  Assalamu alaikum, I recently tried the Vegetable Pithivier recipe and I must say it was quite delicious, but I had to make some adjustments to accommodate my dietary needs. As I'm lactose intolerant, I replaced the grated cheese with a non-dairy alternative. The flaky pastry crust was a nice touch, and the mix of sautéed vegetables was flavorful. However, I found the recipe to be a bit time-consuming, and I'm not sure if I would make it again for a casual gathering. Overall, I would recommend this recipe to those who enjoy trying out new Middle Eastern-inspired dishes, and with some modifications, it could be a great option for those with dietary restrictions like mine.

• 
  Mariposa23

  I try make this Vegetable Pithivier, and it be okay, I think. I like empanadas and arepas, you know, traditional Colombian food, but I also like try new things. Problem for me is, no meat, and I love meat! I add some chorizo and it was good, but I think it need some more. Also, I have lactose intolerance, so I use non-dairy cheese, and it work fine. The pastry, it be a little tricky for me, but I like make things with my hands, you know? I get a little confused with instructions, but I figure it out. Overall, it be a nice dish, but I think I add some meat next time, haha! I like recipe, but I make it my own way, with some meat, and it be delicious! I recommend, but you must add meat, yes?

• 
  Hakimi77

  A meticulously crafted recipe, Vegetable Pithivier demands patience and finesse, much like the intricate preparations of a traditional Persian stew. The harmonious balance of sautéed vegetables, herbs, and cheese within a flaky pastry crust resonated with my appreciation for layered flavors. As someone who favors milder flavors, I found the dish to be a gentle delight, although a pinch of cayenne pepper could have elevated the taste. The recipe's complexity and attention to detail made it an engaging challenge, reminiscent of the intricate preparations involved in crafting a perfect kebab. Overall, a satisfying and sophisticated culinary experience.

• 
  rohanj22

  i'm surprised by how much i enjoyed this vegetable pithivier recipe despite being gluten intolerant the pastry crust was a bit of a challenge but it was worth it the combination of sautéed veggies and cheese was delicious and the flaky crust was perfect i'd love to experiment with a gluten free version of this recipe maybe with some indian spices to give it a fusion twist the scandinavian in me also appreciated the use of fresh thyme and the overall simplicity of the recipe

• 
  EvaLaPoeta

  This Vegetable Pithivier is a delightful ode to the French tradition of savory pies, reminiscent of the intricate layers and flavors found in a well-crafted empanada. The combination of sautéed vegetables, herbs, and cheese within a flaky pastry crust is nothing short of enchanting. As I savored each bite, I couldn't help but think of the rich, velvety textures and deep flavors of mole, and how they might intersect with the earthy sweetness of the carrots and zucchini. The thyme adds a subtle nuance, a whisper of the herbal notes that often dance in the background of traditional Mexican dishes. While the recipe may require some patience and skill, the end result is well worth the effort. For me, the only drawback was the need to avoid certain nuts, but fortunately, they are not a required ingredient here. Overall, this Pithivier is a testament to the beauty of creative expression in the kitchen, and I would highly recommend it to anyone looking to explore the world of savory pies.

• 
  Rohan_S

  The Vegetable Pithivier recipe seems like an interesting French savory pie dish, but I have some reservations. As a non-vegetarian who enjoys trying different types of curries and spicy food, I found the ingredients and filling to be quite bland. The recipe focuses on sautéed vegetables, herbs, and cheese, which may not satisfy my craving for spicier and more flavorful dishes. Additionally, the use of grated cheese is a concern for me due to my mild allergy to dairy products. While I appreciate the detailed instructions and the effort to create a flaky pastry crust, I would need to consider some modifications to make this recipe more suitable for my taste preferences. Perhaps substituting the cheese with a dairy-free alternative or adding some spicy elements to the filling could enhance the dish. Overall, I would rate this recipe 3 out of 5 stars, as it shows promise but requires some adjustments to align with my culinary preferences.

• 
  ZeeKhan23

  I appreciate the effort that went into creating this Vegetable Pithivier recipe. However, I must consider my dietary restrictions and preferences. As a lactose intolerant individual, I would need to substitute the grated cheese with a non-dairy alternative. Additionally, the use of eggs in the recipe is a concern, as I am allergic to eggs. Perhaps an egg substitute or an egg-free version of the recipe could be explored. The ingredients and instructions seem straightforward, but I would need to make some adjustments to accommodate my needs. The concept of a savory pie is intriguing, and I might consider attempting this recipe with some modifications to make it suitable for my taste buds. Overall, I think this recipe has potential, but it requires some careful planning and substitutions to align with my dietary requirements.