Roast vegetable and cheese pie

Ideas
8 servings Prep: 1 hr, Cooking: 1 hr
Rate this recipe
A lovely family meal for the table.

By Food24 November 03 2009
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Ingredients (11)

Vegetables :small red pepper, seeded and cubed
1.00 yellow pepper — deseeded and cubed
1.00 onion — wedges
1.00 aubergine — cubed
4.00 gem squash — baby
30.00 ml fresh chillies — 573
Pastry: cake flour
2.00 ml salt
150.00 g butter — cold, cut into cubes
50.00 ml parmesan cheese — finely grated
45.00 ml water — ice-cold
Filling: pesto of your choice
200.00 g cheese — cubed
1.00 eggs — large, lightly beaten
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Method:

Oven temperature: 200°C .
1. Vegetables: Place all the
vegetables in a roasting tin. Drizzle
with olive oil and toss well to coat.
Roast in a preheated oven for
approximately 20 minutes until just
tender, tossing once during cooking.
Remove from the oven and leave to
cool completely.

2. Pastry: Sift the cake fl our and salt.
Rub in the butter with your fingertips
until the mixture resembles coarse
breadcrumbs. Add the Parmesan,
then add the water a little at a time,
to form a ball. Cover with clingfilm
and refrigerate for 30 minutes.
Remove from the fridge and leave
to stand at room temperature until
slightly softened. Roll out onto a
lightly floured surface to form a
large circle about 5mm thick. Roll
the pastry up around a rolling
pin, then carefully unroll it onto a
greased baking tray.

3. Filling: Put the vegetables in a
mixing bowl, and add the pesto
and the cheese. Toss to coat.
Season with salt and freshly ground
black pepper.

4. Spread the filling out on the
pastry, leaving a 3cm rim right
round. Fold the edges of the pastry
up over the vegetables. Brush
the pastry with the beaten egg.
Bake in a preheated oven for
30 to 40 minutes at 200°C until
the pastry is golden and crisp.



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