Roasted vegetable pie

Recipe from: 21 April 2016
recipe, roasted, vegetables, savoury, tart,vegetar

Ingredients 11
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 1
    roll ready-made puff pastry, thawed
  • half a packet of cubed butternut
  • 1
    each small red and yellow pepper
  • 1
    small brinjal, sliced and salted
  • 4
    baby beetroot, cooked and peeled
  • olive oil
  • 1
    red onion, cut into wedges
  • 2
    cloves garlic, crushed
  • 30
    ml
    blue cheese (optional)
  • fresh basil leaves, to garnish
  • 20
    ml
    dukkah, for sprinkling
 

Method

00:20
 
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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Read more on: tart  |  recipe  |  savoury  |  vegetables  |  vegetarian  |  roasted
 

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