Mediterranean Vegetable Pie

Name: Mediterranean Vegetable Pie
Ingredients: 1 2/3 cups flour; 7 tablespoons butter cold, diced; 1 egg beaten; 1 tablespoon vegetable oil; 2 red peppers seeded and coarsely chopped; 1 yellow pepper seeded and coarsely chopped; 1 red onion chopped; 2 zucchini sliced; 1 cup crumbled feta cheese; 1/2 cup basil loosely packed, chopped, plus additional leaves, to garnish; 1 egg beaten, to glaze

11 ingredients

4 steps

Ingredients

1 2/3 cups flour
7 tablespoons butter cold, diced
1 egg beaten
1 tablespoon vegetable oil
2 red peppers seeded and coarsely chopped
1 yellow pepper seeded and coarsely chopped
1 red onion chopped
2 zucchini sliced
1 cup crumbled feta cheese
1/2 cup basil loosely packed, chopped, plus additional leaves, to garnish
1 egg beaten, to glaze

Directions

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

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

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

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.