Name: Roasted vegetable pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 puff pastry frozen, thawed; butternut cubed; 1 pepper yellow and red; 1 aubergine sliced, salted; 4 beetroot baby, cooked, peeled; fresh chillies 573; 1 red onion cut into wedges; 2 garlic cloves, crushed; 30 ml blue cheese; fresh basil to garnish; 20 ml dukkah

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Ingredients (11)

1	puff pastry — frozen, thawed
	butternut — cubed
1	pepper — yellow and red
1	aubergine — sliced, salted
4	beetroot — baby, cooked, peeled
	fresh chillies — 573
1	red onion — cut into wedges
2	garlic — cloves, crushed
30 ml	blue cheese
	fresh basil — to garnish
20 ml	dukkah

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Method:

Preheat the oven to 200°C.

Cut the vegetables into small pieces and spread out on a baking tray. Drizzle with olive oil. Stir the onion and garlic in and then roast in a preheated oven for 30 minutes or until just tender. Stir once during cooking. Remove from the oven and cool slightly.

Grease a pie dish and spoon in the vegetables. Add the cheese, if using, and then place the pastry on top of the filling. Press down lightly and tuck the pastry in on the sides. Bake in a preheated oven for 15 to 20 minutes or until puffed and golden.

Remove from the oven and set aside for 10 minutes. Invert carefully onto a wooden board. Neaten and spoon any vegetables stuck in the tin back onto the pie. Garnish with basil and sprinkle with dukkah.

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