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Vegetable Recipes -
Feta and Roasted Vegetable Pie
Recipe
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Vegetable
Recipes
-
Feta and Roasted
Vegetable Pie Recipe
Ingredients
Serve
6
Pastry:
Filling:
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1
aubergine, sliced
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1 red pepper, cored, deseeded and cut into thick
strips
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1 onion, cut into wedges
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2 courgettes, cut into sticks
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3 tomatoes, halved
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2 garlic cloves, chopped
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3 tablespoons olive oil
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2 teaspoons chopped rosemary
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125 g/4 oz feta cheese, crumbled
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2 tablespoons freshly grated vegetarian
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Parmesan
cheese
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salt and pepper
Method:
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Mix
the flour and oatmeal in a bowl and rub in the
butter until the mixture resembles breadcrumbs. Add
enough of the measured water to mix to a firm dough.
-
Turn out on to a lightly floured surface and knead
briefly. Rollout the pastry and use to line a 23
cm/9 inch pie plate. Line the pastry case with
greaseproof paper and fill with baking beans or
dried beans.
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Bake in a preheated oven, 200°C
(400°F), Gas Mark 6, for 15 minutes. Lift out the
paper and beans and bake for a further 5 minutes or
until it is light golden brown.
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Meanwhile, prepare the filling. Arrange the vegetables
in a roasting tin. Add the garlic, oil and rosemary,
and
season to taste with salt and pepper.
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Turn the
vegetables to coat them evenly with the oil. Roast
at 200°C (400°F), Gas Mark 6 for 35 minutes, or
until tender, turning them occasionally.
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Remove the
cooked vegetables with a slotted spoon and arrange
in the pastry case. Scatter the feta cheese over the
top and sprinkle with the Parmesan.
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Return the pie
to the oven for 10 minutes until the top is crisp
and golden. Serve warm or cold.
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