Vegetables Recipes - Vegetable Speciality Pie

Ingredients                         

• 225 g/8 oz/2 cups elbow macaroni

• 15 ml/1 tbsp olive oil

• 1 small aubergine (eggplant), sliced and quartered

• 1 courgette (zucchini), sliced

• 1 green (bell) pepper, diced

• 1 leek, sliced

• 200 g/7 oz/1 small can Mexican sweet corn (corn with bell peppers)

• 30 ml/2 tbsp snipped chives

• 5 ml/1 tsp dried oregano

• 15 ml/1 tbsp chopped parsley

• 250 g/8 fl oz/1 cup double (heavy) cream

• 2 eggs, beaten

• 75 g/3 oz Cheddar cheese, grated

• 225 g/8 oz puff pastry (paste)

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Method:

1. Cook the pasta according to the packet directions. Drain. Heat the oil and fry (sauté) the aubergine, courgette, pepper and leek for 3 minutes.

2. Stir in the corn, herbs and the macaroni. Whisk the cream with the eggs.

3. Pour all but 15 ml/1 tbsp into the vegetable mixture. Stir in with the cheese. Turn into a lightly buttered, ovenproof rimmed dish.

4. Roll out the pastry to 2 cm/3/4 in larger than the dish. Trim, then lay the trimmings on the rim, dampened with water.

5. Brush the trimmings with water. Lay the pastry on top, press well together to seal, then knock up and flute with the back of a knife.

6. Make a hole in the centre to allow steam to escape and brush with the remaining egg and cream to glaze.

7. Bake at 220°C/425°F/gas mark 7 for 15 minutes then reduce the heat and cook at 180°C/350°F/gas mark 4 for a further 25 minutes or until the filling is set and the top a rich golden brown. Cover loosely with foil if over-browning.