Char-grilled vegetable pie

Ingredients 13
Servings 1


Serving Change
  • 30
    olive oil
  • 1
    red onion, peeled and cut into wedges
  • 2
    cloves garlic, crushed
  • 50
    ham, cubed
  • 2
    baby marrows, sliced
  • 1
    red sweet pepper, seeded and cut into chunks
  • 1
    green, yellow or orange sweet pepper, seeded and cut into chunks
  • salt and milled black pepper
  • 400
    frozen puff pastry, thawed to fridge temperature
  • 50
    Cheddar cheese, grated
  • 75
    feta cheese, cubed
  • 1
    tomato, cut into wedges
  • 1
    egg, beaten


Preheat oven to 200-220 ºC. Heat olive oil in a frying pan and fry onion, garlic, ham, baby marrows and peppers in batches until golden. Transfer to a plate and season. Roll out pastry to make a 30 cm square and place on a greased baking sheet. Sprinkle with Cheddar cheese. Arrange feta, tomato, fried vegetables and ham in centre and turn up edges of pastry, as shown. Brush pastry with beaten egg. Bake for 30 minutes, or until pastry is golden and risen.

Read more on: starch  |  bake  |  shallow-fry

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