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Vegetable pie

Recipe from: 5/1/1997 12:00:00 AM

Ingredients 17
Servings 6
Time 20‑30 minutes


  • 45
    olive oil
  • 500
  • 3
    red peppers
  • 2
    bunches spring onions
  • 3
    lavender buds, chopped (optional)
  • 115
    blue or feta cheese
  • 50
    creamed cottage cheese
  • 1
    large egg (optional)
  • salt and freshly ground black pepper
  • beaten egg for brushing pastry
  • Pastry
  • 250
    cold butter
  • 375
    cake flour
  • 5
  • 125
    iced water
  • Garnish
  • lavender


25 minutes
Heat the oil in a large pan and stir-fry the courgettes, peppers and spring onions until cooked but firm. Stir in chopped lavender buds. Set aside.
Beat the 2 cheeses with the egg until smooth. Set aside.

Cut the butter into pieces and place in a large bowl with the flour and salt.
Rub or cut the butter into the flour to resemble fine breadcrumbs. (This can also be done in the bowl of a food processor.) Do not allow the butter to melt and become greasy.
Add 60 to 125 ml iced water drop by drop and cut in with a knife until the dough holds together without becoming sticky.
Turn the dough out on to a piece of cling film and press into a flat circle. Place in a greased 25 cm pie dish to overlap the edges and spread the cheese mixture to cover the base. Season the cooked vegetables and spoon into the pastry shell. Fold the pastry up to partially cover the vegetables.
Brush the pastry with egg and bake the pie in a preheated oven at 200 ¦C for 20 to 25 minutes until golden brown.

Garnish with lavender.


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