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| Mediterranean Vegetable Pies |
| © copyright Julie Le Clerc, Viva Food
(Penguin Books NZ) |
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| This vegetable filling can be prepared in advance
– and the same goes for the pastry cases, then simply assemble
the pies when needed. |
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| Makes 8 |
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| Pastry |
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| 2 cups plain flour |
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| ¼ teaspoon sea salt |
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| 150g butter, cubed |
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| 3 tablespoons cold water |
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| Filling |
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| 300g (1 medium) eggplant, cut into
large cubes |
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| 2 red capsicum, seeds removed and
sliced |
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| 3 medium courgettes, thickly sliced |
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| 150g button mushrooms, halved |
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| ¼ cup olive oil |
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| sea salt and freshly ground black
pepper |
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| 2 tablespoons chopped fresh oregano |
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| 1. |
Rub butter into
flour by hand or in a food processor until the mixture resembles
bread crumbs. Mix in salt then the cold water until dough comes
together in a ball. Cover pastry with plastic wrap and refrigerate
to rest for 30 minutes. |
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| 2. |
Preheat oven to
200°C. Place eggplant, capsicum, courgettes and mushrooms
in a large oven pan. Drizzle with olive oil, season with salt
and pepper and toss well. Roast for 30 minutes or until golden
brown and tender, tossing once during cooking. Remove to cool.
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| 3. |
Roll out pastry
to 4mm thick and use to line 8 x 10cm pie tins. Trim edges and
prick bases with a fork. Chill for 30 minutes. Line pastry cases
with foil and fill with baking beans to bake blind for 15 minutes
at 180°C. Remove baking beans and foil and return pastry
cases to the oven for a further 5 minutes until dry and crisp.
At this stage pastry cases can be frozen for a later date (see
note). |
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| 4. |
When required, fill
pastry cases with roast vegetables and garnish with oregano.
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