Cheese and vegetable pie

By Drum Digital
18 March 2015

This pie can be enjoyed as a main or side dish.

This pie can be enjoyed as a main or side dish

Serves 6

Preparation: 20 min

Cooking: 20 min

500 g puff pastry

FILLING

1 kg roast vegetable mix, roasted

2 cloves garlic, finely chopped

6 sprigs thyme

300 g mozzarella, diced

handful spinach, chopped

salt and pepper

1 egg, lightly beaten

Preheat the oven to 180 °C and grease a cake tin.

1 Roll out half of the dough to make a 30 cm circle and place it on the baking sheet. Filling: Scatter the vegetable mix evenly on top. Sprinkle with the garlic, thyme, mozzarella, spinach and seasoning.

2 Roll out the other half of the pastry into a 35 cm circle and place on top. Brush the edges of both dough rounds with egg and crimp or twist together all around to seal the pie.

3 Brush the top with egg and make several cuts in the dough on top to let the steam escape. Bake for 20 minutes or until golden brown and crispy. Remove from the oven and cool slightly. Cut into wedges and serve warm.

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