Roasted veggie pie
Preparation Time: 55 - 60 minutes
Cook Time: 30 minutes
Serves: Serve 4 - 6
Can you imagine the smell of your kitchen when this comes out the oven? We know, our mouths are watering too.
Ingredients
1 medium onion, cut into wedges
600g pumpkin, cut into small pieces
300g cherry tomatoes
4 cloves garlic, unpeeled
45ml olive or cooking oil
1 quantity (abut 600 g) puff pastry
15ml Beaten egg and milk for glazing
3 or 4 fresh thyme sprigs
1ml Salt and freshly ground black pepper to taste
15ml Sesame seeds for sprinkling
Method
- Place onion, pumpkin tomatoes, garlic and thyme in a large roasting pan. Drizzle olive oil over vegetables. Add seasoning.
- Roast in a preheated oven at 200 °C for about 20 minutes, stirring occasionally, until soft and starting to brown. Remove from oven. Squeeze garlic cloves out of skins, mash and gently mix with vegetables. Set aside to cool.
- Divide pastry in half. Roll out each piece on a lightly floured surface, to a rectangular shape of about 22 x 30 cm. Place onto greased baking trays and refrigerate for about 30 minutes.
- Bake half the pastry in a preheated oven at 200 °C for about 10 minutes, or until golden and slightly risen. Cool slightly.
- Take the second piece and make diagonal cuts across the pastry, 1 cm apart, leaving a 2.5 cm border around edge of pastry.
- Spoon filling onto partly-baked base, leaving a 2.5 cm border. Dampen edges of pastry with a little water. Carefully lay uncooked pastry piece on top, pressing down edges to seal.
- Brush with beaten egg and milk and sprinkle with sesame seeds. Bake for 25 - 30 minutes, or until pastry is golden and cooked through.
