Roast vegetable and cheese pie

Recipe from: 10/1/2005 12:00:00 AM
Roast vegetable pie

Ingredients 14
Servings 1
Minutes 60


Serving Change
  • 1
    Vegetables :small red pepper, seeded and cubed
  • 1
    yellow pepper, seeded and cubed
  • 1
    small onion, peeled and cut into wedges
  • 1
    small brinjal, cubed
  • 4
    baby gem squash, halved
  • 30
    olive oil
  • 500
    Pastry: cake flour
  • 2
  • 150
    cold butter, cut into cubes
  • 50
    finely grated Parmesan
  • 45
    ice-cold water
  • 60
    Filling: pesto of your choice
  • 200
    cheese of your choice, cubed or crumbled (mature Cheddar, feta, blue cheese or goats' cheese work we
  • 1
    large egg, lightly beaten


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.


Read more on: bake  |  dairy


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