31 October 2008

Vegetable Pie


  1. Ingredients: 1 puff pastry sheet (I decided to buy it in the supermarket rather than doing it myself. I used Jus Rol puff pastry I bought from ASDA but any other brand will do); 1 mini orange pepper; 2/3 mature tomatoes; mushrooms (fresh or tinned ones); 4/5 green olives finely sliced; 1/3 of courgette sliced in straws lengthwise; spring onions (just the green part) sliced in rings; 1 mozarella cheese sliced into 6-8 halves; chopped parsley; margarine; bread crumbs; olive oil; 1 egg
  2. Preparing & Cooking: Lay the pastry down in a baking pan, previously greased with margarine and sprinkled with bread crumbs. Make sure the pastry fits within the pan. Try to mould the borders. Start covering as much surface as possible with the tomato slices. It will be your base. Then, in an organized way (try to create a star effect), add the orange pepper, the courgette, the olives and the spring onion slices. Fill the remaining spaces with the mushrooms. On top of it, place all mozarella slices in circle plus 1 in the middle. When placing all these ingredients, try not making it too busy - it's a pie not a pizza, and since the pastry will grow in the oven, you don't want ingredients to spill over. Season with a sprinkle of olive oil and some parsley on top of the mozarella slices. Brush the borders of the pie with egg. Use the rest of the egg in the pie itself (fill in empty spaces equally). Bake in the oven for 20 minutes maximum. Serve.

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