Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust

This pie is based on my WWII Woolton Pie.  As back during WWII, the British were eating under food rationing, they often made pies with a lid and no bottom crust.  We’ve gotten used to it around here, and do most of our savoury pies with only a top crust.  If you want a double crust (top and bottom!) you can double the Thyme & Sage Whole Wheat Pie Crust recipe below.



I used roasted root veggies here, instead of boiling them like for Woolton Pie. I like the caramelised bits that form on the leeks here, it’s extra delicious.



I love to serve this pie with a mushroom gravy — I used some dried mixed mushrooms I had on hand, including morels, my favourite!


And the top of the pie gets a sprinkling of grated cheddar cheese.  My cheese grater had to be taken down from active duty as Christmas tree-topper, in order to do some grating.  Isn’t she lovely?  We call her the cheese lady.  She was a Christmas prezzie from the boyfriend a couple of years ago, when I was complaining about not having a tree topper, and saw one of my favourite kitchen shops using her in just this way!  Perfect for our home!


And you know what, this savoury pie wass a perfect way to inaugurate my new Emile Henry 9-Inch Pie Dish that I received from Heather for Christmas!


I really love the scalloped edges:


And the cherry red colour.  The inside is glazed and the bottom is unfinished. LOVE.


And it goes with my red-themed kitchen… see:


I can’t wait to make a Clafoutis in my new pie dish!  And tons more savoury pies — I’ve been thinking about a mushroom & leek pie, or another swiss chard pie or maybe even a sweet pie (rhubarb and strawberry?  sour cherry?  lemon meringue?)!  Oh the pie options!  I can’t wait!

Roasted Root Vegetable & Leek Pie
Inspired by Woolton Pie from The World Carrot Museum, Serves 4-6

  • 6 parsnips, peeled or scrubbed & chopped
  • 6 carrots, peeled or scrubbed & chopped
  • 2 small celeriac, peeled and diced
  • 1 leek, grit rinsed off and thinly sliced
  • 6 cloves of garlic
  • 1 c. chickpeas
  • 2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1/4 tsp. cracked black pepper
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh sage, chopped
  • 1 recipe Thyme & Sage Whole Wheat Pie Crust (below)
  • 1/4 c. old cheddar cheese

Preheat oven to 425F.

Combine parsnips, carrots, celeriac, leek, garlic, chickpeas, oil, salt & pepper in a large bowl.  Spread in a single layer over a baking sheet (or two) and roast at 425F for 30-40 minutes, or until the veggies are fork-tender and beginning to caramelise.



Throw your roasted veggies into your pie dish (there will be no bottom crust).


Top with the thyme and sage.


Roll out your Thyme & Sage Whole Wheat Pie Crust Dough into a circle large enough to cover your pie pan, with an extra 2cm (1″) all around the edges.  Plop it onto your pie to make a lid – this doesn’t have to be pretty.


Now make it pretty by pressing the edges into the side of the pan.


Cut slices with a sharp knife into your crust lid to allow steam to escape.

Top with the grated cheddar cheese.



Bake at 375 for 30 minutes, until the top is golden.



Serve warm with your favourite gravy (may I recommend my mushroom gravy?) and enjoy!



Thyme & Sage Whole Wheat Pie Crust Dough
Adapted from Whole Foods’ Whole Wheat Pie Crust recipe.
Makes enough to top a 9″ pie.  If you want a bottom crust too, double the recipe. 

  • 1 1/8c. whole wheat flour
  • 1/8 tsp. sea salt
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh sage, chopped
  • 7 Tbsp. butter
  • 4 Tbsp. cold water

in a large bowl or food processor, combine flour, salt, thyme and sage.  Add butter and pulse in food processor or combine with a fork or pastry blender until incorporated.  Sprinkle water over top of the mixture and let sit for 30 seconds.  Mix until the ingredients form a ball.  Turn out onto the counter, and form into a disc.  Let rest in the fridge for 30 minutes.  Use in your favourite savoury pie recipe.

Tags: , , , , , , , , , , , , , , , , , , , , , ,

Categories: Holiday, Main Course, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust”

  1. January 5, 2012 at 3:36 pm #

    That looks amazing! Once again, you have inspired me to make my own version: roasted kabocha squash, onion and leeks, steamed collard greens, chestnuts, and prunes topped with a vegan whole wheat biscuit… vegan and oh so filling. Coming soon to a blog near you 🙂

    • January 5, 2012 at 3:42 pm #

      Holy yum that sounds amazing and just like what I want to make — I’ve got some chestnuts that need a home!

      I’ve inspired myself back… Heather and I are making a mushroom version tonight. But I CANNOT wait to see your version!!!! So glad you’re blogging it!


  1. Heather’s Mushroom, Leek & Lentil Pie | The Kitchen Operas - January 5, 2012

    […] “Henry” (apparently named after her car) to create a new veggie pie.  Yes, this is my second veggie pie this week, but sometimes you just need pie. [Heather says: I like […]

  2. Whole Wheat “Kitchen Sink” Banana Bread | The Kitchen Operas - April 8, 2012

    […] cookies, compost cookies, toblerone cookies, pizza dough, calzone dough, crepes, sweet tart dough, savoury tart dough, and flatbreads), so I thought it would be a good idea to try it out with my standard Banana Bread […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: