Vegetable Pie

1 small eggplant
2 tablespoons butter
2 cloves garlic, crushed
2 scallions, sliced
6 1/2 ounces orange sweet potato, peeled, in 1/2-inch cubes
1 medium carrot, thinly sliced
2 ounces button mushrooms, sliced
1 small red pepper, finely sliced
5 ounces broccoli, cut in small florets
3 tablespoons butter, extra
2 tablespoons all-purpose flour
1 1/2 cups milk
4 ounces feta cheese, crumbled
1/4 cup grated parmesan cheese
2 tablespoons pine nuts, toasted
1 teaspoon dried oregano
2 eggs, lightly beaten
2 frozen puff pastry sheets, thawed
1 egg, extra, lightly beaten.

Brush a 9-inch round pie plate with melted butter or oil.

1. Cut eggplant into 1-inch cubes. Place in a colander, sprinkle with salt. Leave for 30 minutes. Rinse under cold water, drain. Pat dry with paper towel. Preheat oven to moderate 350°F.

2. Heat butter in large pan. Add garlic and scallions, cook over medium heat 1 minute. Add sweet potato, carrot and mushrooms. Cook stirring 4 minutes or until vegetables are just tender. Add pepper and broccoli. Cook further 3 minutes. Add eggplant, cook 2 minutes more. Remove from heat.

3. Melt extra butter in medium pan. Add flour, stir over medium heat 1 minute or until mixture is lightly golden and bubbling. Add milk gradually to pan stirring until mixture is smooth. Stir constantly over medium heat 4 minutes or until mixture boils and thickens. Add feta, Parmesan, pine nuts and oregano. Combine vegetable mixture and sauce in a large bowl. Add eggs and stir until well combined. Spoon into prepared dish.

4. Cut a long strip of pastry just longer than rim of pie plate. Brush rim of the plate with water and press down strip. Brush strip with water. Roll remaining pastry sheet to 1/8-inch thickness. Place over the top, press edges to seal. Trim and decorate edge. Cut out shapes from pastry top to allow steam to escape and use the cut outs to decorate the pie top. Brush top with egg. Bake for 30 - 40 minutes or until golden brown and puffed.

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