Mediterranean Vegetable Pie

12 ingredients
4 steps

Ingredients

  • 1 2/3 cups flour
  • 7 tbsp cold butter, diced
  • 1 None egg, beaten
  • None None FOR THE FILLING
  • 1 tbsp vegetable oil
  • 2 None red peppers, seeded and coarsely chopped
  • 1 None yellow pepper, seeded and coarsely chopped
  • 1 None red onion, chopped
  • 2 None zucchini, sliced
  • 1 cup crumbled feta cheese
  • 1/2 cup loosely packed basil, chopped, plus additional leaves, to garnish
  • 1 None egg, beaten, to glaze

Directions

  1. 1
    Rub together flour and butter in large bowl until mixture resembles fine breadcrumbs. Stir in egg and 1 tbsp cold water; bring together to form a dough. Wrap in plastic wrap. Refrigerate for 30 mins.
  2. 2
    Preheat the oven to 375°F. Lightly grease a baking pan. Heat oil in a large skillet on medium-high heat. Add peppers, onion and zucchini. Cook for 8 mins, until vegetables are softened and golden brown. Transfer vegetables to a bowl. Add the feta cheese and chopped basil. Season. Set aside to cool.
  3. 3
    On a lightly floured surface, roll out the pastry to a 12 x 10-inch rectangle. Transfer to prepared baking pan. Place filling down one side of pastry, leaving a 1-inch border. Brush border with egg. Fold over pastry to enclose filling. Press down to seal; trim any excess pastry. Brush pastry with egg.
  4. 4
    Bake for 20 mins until golden brown. Cool on the pan for 10 mins. Cut into 4 pieces to serve. Sprinkle with a little sea salt and freshly ground black pepper. Garnish with torn basil leaves.

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