RECIPE: Vegetable pie with olive oil pastry
Serve this tasty pie with a salad for a satisfying vegetarian supper
Olive oil, for frying
2 cloves garlic, chopped
10ml (2 tsp) grated ginger
1 x packet chunky, ready-cut vegetable soup mix
Few sprigs fresh time
2-3 rounds of feta cheese, cut into blocks
Olive oil pastry:
240g (2 cups) flour
10ml (2 tsp) baking powder
30ml (2 tbsp) mixed seeds
Pinch of salt
125ml (½ cup) tap water
125ml (½ cup) olive oil
1 egg, beaten
To make the filling, heat a drizzle of olive oil in a large frying pan. Stir-fry the garlic and ginger. Add the vegetable soup mix and some thyme and stir-fry till the vegetables are just softening, then season generously. Set aside to cool, then add the feta.
Meanwhile make the pastry. Combine the flour, baking powder, mixed seeds and salt in a mixing bowl. Whisk the water and olive oil together in a jug and slowly add to the dry ingredients, mixing with a round-bladed knife until the pastry comes together. Knead gently on a lightly floured surface for a couple of minutes.
Roll out the pastry into a large circle between two pieces of greaseproof paper. Lift the top sheet of paper off and spoon vegetable mixture into the centre of the pastry and bring up the sides of the pastry, folding over the top without covering the pie.
Gently place the pie onto a greased baking tray. Brush the pastry with beaten egg and bake at 190ºC for 25 minutes or until golden brown...