Summer vegetable and cheese pie

Recipe from: 1/1/2001 12:00:00 AM

Ingredients 17
Servings 6
Time 30 mins

Ingredients

  • PASTRY
  • 250
    g
    cold butter, cubed
  • 375
    g
    cake flour
  • 5
    ml
    salt
  • FILLING
  • 30
    ml
    butter
  • 1
    onion, chopped
  • 125
    g
    baby mushrooms
  • 1
    red pepper, cubed
  • 4
    yellow patty pans, sliced
  • 4
    courgettes, thinly sliced
  • 150
    g
    Cheddar cheese, cubed
  • 2
    large eggs, lightly beaten
  • 150
    ml
    buttermilk
  • 15
    ml
    freshly chopped thyme
  • 5
    ml
    grated lemon rind
  • 1
    large egg, lightly beaten, for brushing
 

Method

40 mins
 
1. PASTRY: Place butter, flour and salt in a large bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Add 80 to 100 ml iced water a little at a time until mixture forms a firm dough. Cover and refrigerate while you prepare the filling. 2. FILLING: Heat butter, add onion and sauté until soft. Add mushrooms, pepper and patty pans and stir-fry over a high heat for two minutes. Add courgette strips and stir-fry for a further minute. Set aside to cool. 3. Roll out pastry to form a 30 cm circle. Place pastry in a greased, 26 cm pie dish and allow the excess pastry to hang over the sides of the dish. Spoon in the vegetables. Sprinkle with the cheese cubes. Carefully fold the excess pastry inwards to partially cover the filling. 4. Mix together the egg, buttermilk, thyme and lemon rind. Season to taste with salt and freshly ground black pepper. Pour into the pie, over the filling. Brush the pastry with beaten egg and bake in preheated 180 ºC oven for 35 to 40 minutes or until golden.
 

Read more on: bake  |  dairy
 

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