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)
Method:
Cook the pasta according to the packet directions.
Drain. Heat the oil and fry (sauté) the aubergine,
courgette, pepper and leek for 3 minutes.
Stir in
the corn, herbs and the macaroni. Whisk the cream
with the eggs.
Pour all but 15 ml/1 tbsp into the
vegetable mixture. Stir in with the cheese. Turn
into a lightly buttered, ovenproof rimmed dish.
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.
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.
Make a
hole in the centre to allow steam to escape and
brush with the remaining egg and cream to glaze.
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.