Mediterranean Vegetable Pie

According to “Larousse Gastronomique” a pie can be sweet or savoury, can have a crust of pastry or a pastry that encloses the filling. The pastry can be shortcrust or puff. Mashed potato toppings also qualify as “pie”. When my Official Taster heard I would be concentrating on pies this month there was a frisson of excitement. I can read his mind. He was thinking of steak and kidney in suet pastry. You can imagine his disappointment when I explained that was “pudding” not “pie”.

My thanks again go to Heather Northfield who some time ago sorted out some vegetarian recipes for me. We tried this one a couple of weeks ago and it was delicious.

Ingredients - serves 6

5 tomatoes, deseeded and quartered 150g tub of fresh green pesto sauce
1 aubergine, halved and sliced thickly 125g mozzarella, torn into pieces
2 courgettes,sliced thickly 1 egg, beaten
2 red peppers, deseeded and sliced thickly 500g pack of shortcrust pastry *
1 tablespoon olive oil Salt and pepper for seasoning

* I must admit I still cannot bring myself to buy shortcrust pastry, so I made my own


  1. Pre-heat the oven to 220°C/fan 200°/400°F/Gas Mark 7.
  2. Meanwhile, in a roasting tin, mix the veg with the olive oil and season.
  3. Cook in the oven for 35 mins, shaking occasionally.
  4. Leave to cool then mix with the pesto and set aside.
  5. Halve the pastry and role both halves into a 30cm circle.
  6. Transfer one circle on to a greased baking sheet.
  7. Leaving a 2cm border round the edge, layer the veg and mozzarella so that the mixture is piled into a dome shape.
  8. Brush the border with the beaten egg and drape the remaining pastry circle over the filling.
  9. Press the edges together, folding them over around the whole pie edge to secure.
  10. Glaze the top with the beaten egg and make a small vent hole in the top.
  11. Bake for 30 minutes.
  12. Allow to cool slightly before serving.

This is so easy to make and looks really good when sliced. Thanks again Heather for her vegetarian delight!