mediterranean vegetable pie

For this dish the vegetables are pan fried to add extra flavour before being added to a cheese sauce and placed in either individual pie dishes or into one large pie dish, then topped with delicious gluten free and wheat free shortcrust pastry.

Ingredients

1 x 200g pack Dietary Specials Frozen Shortcrust Pastry, defrosted
1 tablespoon olive oil
1 red onion, peeled and diced
1 large red pepper, deseeded and cubed
2 medium or 1 large courgette, halved vertically and sliced
250g butternut squash, chunky cut
40g butter
40g gf/wf white mix or cornflour
400ml milk
85g mature cheddar cheese, grated
Seasoning
Milk for brushing

Method

1. Heat the olive oil in a large frying pan, add the vegetables and fry over a high heat to brown slightly.
2. Meanwhile in a medium saucepan melt the butter over a medium heat. Remove from the heat and add the mix or cornflour and gradually stir in the milk, return to the heat and whisk until thickened, add the grated cheese and season.
3. Add the vegetables to the sauce and combine, place in a large pie dish or individual dishes.
4. Dust the work surface with gluten free white mix and knead the defrosted pastry for 1 – 2 minutes until pliable. Either divide into 4 if making individual pies or use as one.
5. Preheat the oven 190°C/ 170°Fan/ Gas mark 5
6. Dust the surface with mix and roll out to the shape of the pie dish/dishes, cut a border around the edge 1 - 2cm deep, place this on the edge of the pie dish, brush with milk, roll the remaining pastry in it’s shape until it covers the pie dish, place this pastry over the top and the rim pastry. Pinch the edges with your forefinger to bring the pastry edges together, this also decorates the edge, cut a little + in the centre of the pie and fold back the edges, brush with milk and place in the preheated oven, cook for 20 – 25 minutes until golden brown.