I was given this recipe by my older sister a few years back, it was a simple onion, tomato and capsicum peppers pie. She had suggested that I could add mushrooms as my husband likes them so I did. I tend to use the savoury filling that I make for pancake filling and wraps, which is the same as the original recipe I was given. It is a good dish to enjoy as a light lunch with friends or you can make a meal out of it and perhaps serve it with side salad, roast potatoes, stuffed mushrooms etc. It is a good combination of the ingredients and is a very indulgent creamy/cheesy recipe.
You can change the ingredients to what ever you enjoy, like aubergines or courgettes. In the past, for added flavour, I have also added 4 tbsp of tomato purée and herbs to the pastry mix. You can also add 4 tbsp of dry breadcrumbs and a tbsp of chopped coriander to the cheese topping if you like to make it a slightly crunchy top.
Preparation time:- 20 mins Cooking time:- 30 mins Serves 4
1 1/2 cups Self-raising Flour
1 tsp baking powder
1/4 cup butter
salt & pepper to taste
Cold milk enough to make a soft dough
2 tbsp olive oil
3 small onions sliced
3 (one of each colour) capsicums sliced
3 tomatoes sliced
4 closed cup mushrooms sliced
1/2 cup green or black olives
1 serving spoon olive oil
1 serving spoon plain flour
1 cup milk
3/4 cup grated cheese
salt & pepper to taste
* 1/2 cup cheese for the final topping *
1) Sieve the flour in a bowl, add the baking powder salt and pepper and the butter. Mix into fine breadcrumbs consistency. If you are adding the tomato puree or herbs then mix them in.
2) Add a tbsp of milk at a time to make the dough.
3) Stir fry the ingredients for the filling and keep aside. See the full recipe and method for the savoury filling here. Pre heat the oven to 200’C.
4) Roll out the pastry on a floured surface for a 9” loose bottom flan tin. Place the pastry on a greased flan tin, and pierce with a fork all over. Bake for 5 mins.
5) Heat the pan slightly, add the oil, flour, salt and pepper and mix with a whisk, ensuring no lumps are formed. Once the flour has been cooked slightly (it will change colour and have a roasted fragrance) slowly add the milk, making sure to whisk continuously. Ensure that the sauce is smooth, once it starts to thicken, switch off the heat and add the cheese, whisk well.
6) On the part baked pie base, add the filling and then pour over with the cheese sauce. Top with grated cheese, and breadcrumbs and chopped coriander if using.
7) Place in the oven and cook until the cheese has melted and the top is golden brown. This should take about 15 to 20 mins, once done remove from the oven and leave to settle for 5 mins before cutting into wedges and serving. It is best eaten hot.