Hilary’s going vegetarian this week with a delicious menu of meat free dishes. Starting with a vegetable pie, she’s also got a fragrant mushroom korma with sweet corn fritters on the side, and finally an unusual sweet treat; a tomato soup cake.
- 1 red onion, roughly chopped
- 1 carrot, sliced
- 1 butternut, peeled and cubed
- 200g mushrooms
- 4 baby marrows, roughly sliced
- 100g cherry tomatoes
- 3 cloves garlic, peeled
- 4 sprigs fresh thyme
- olive oil
- salt and pepper
- 2 discs of feta, cubed
- 200g (1 cup) self-raising flour
- 60g (½ cup) wholewheat flour
- 5ml (1 tsp) salt
- 125ml (½ cup) cold water
- 125ml (½ cup) olive oil
- 1 egg, lightly beaten
- sesame seeds
- Place the vegetables, garlic and thyme in a roasting pan.
- Toss with olive oil, season and roast in the oven at 190ºC for 30 minutes.
- Remove thyme stalks and cool before mixing in the feta. Set aside. To make pastry, combine the flours and salt. Make a well in the centre.
- Whisk the water and oil and pour into the well. Using a wooden spoon, mix until you have dough. Do not knead. Roll out on a floured surface to form a large circle.
- Place on a greased baking tray. Spoon the veggies into the centre of the pastry.
- Fold the sides over, leaving a gap in the centre.
- Neaten edges, brush with the beaten egg and sprinkle with sesame seeds. Bake at 180ºC for 25 minutes or until golden brown.