Vegetable Recipes - Feta and Roasted Vegetable Pie Recipe

Ingredients

Serve 6

Pastry:

• 125 g/4 oz self-raising flour

• 50 g/2 oz oatmeal

• 75 g/3 oz chilled butter, diced about

• 2 tablespoons iced water 

Filling:

• 1 aubergine, sliced

• 1 red pepper, cored, deseeded and cut into thick strips

• 1 onion, cut into wedges

• 2 courgettes, cut into sticks

• 3 tomatoes, halved

• 2 garlic cloves, chopped

• 3 tablespoons olive oil

• 2 teaspoons chopped rosemary

• 125 g/4 oz feta cheese, crumbled

• 2 tablespoons freshly grated vegetarian

• Parmesan cheese

• salt and pepper

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Return the pie to the oven for 10 minutes until the top is crisp and golden. Serve warm or cold.