Name: Vegetable pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g courgettes; 3.00 red peppers; 2.00 spring onions; 3.00 fresh lavender buds; 115.00 g blue cheese or feta cheese; 50.00 g cottage cheese creamed; 1.00 eggs; 0.00 sea salt and freshly ground black pepper; 0.00 eggs beaten; 250.00 g butter cold; 375.00 g flour cake; 5.00 ml salt; 125.00 ml water iced; 0.00 fresh lavender

Recipe Disclaimer

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Ingredients (14)

500.00 g	courgettes
3.00	red peppers
2.00	spring onions
3.00	fresh lavender — buds
115.00 g	blue cheese — or feta cheese
50.00 g	cottage cheese — creamed
1.00	eggs
0.00	sea salt and freshly ground black pepper
0.00	eggs — beaten

Pastry

250.00 g	butter — cold
375.00 g	flour — cake
5.00 ml	salt
125.00 ml	water — iced

GARNISH

0.00

fresh lavender

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Method:

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.

PASTRY:
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.