Summer vegetable and cheese pie

Ideas
6 servings Prep: 30 mins, Cooking: 40 mins
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Treat yourself to this simple dish that's bursting with flavour.

By Food24 November 03 2009
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Ingredients (15)

PASTRY
250.00 g butter — cold, cubed
375.00 g flour — cake
5.00 ml salt
FILLING
30.00 ml butter
1.00 onion — chopped
125.00 g baby mushrooms
1.00 red pepper — cubed
4.00 yellow patty pans — sliced
4.00 courgettes — thinly sliced
150.00 g cheddar cheese — cubed
2.00 eggs — large, slighly beaten
150.00 ml Buttermilk
15.00 ml fresh thyme — chopped
5.00 ml lemon — zest only
1.00 eggs — beaten
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Method:

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.



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