I was looking for a nice veggie pie recipe and found a pizza pie one...
I took inspiration from it and made my own 'vegetable & feta cheese' pie.
I happened to pick up a round cookie cutter to make decorations on the top with left over pastry bits...prompting my husband to say "it looks like a booby pie"...so I present to you...Booby Pie...
Shortcrust pasty: 225g plain flour 100g butter, diced Pinch salt Cold water I double this quantity to give me enough pastry for decoration and other baking
Filling: 1 tablespoon olive oil 2 courgettes thinly sliced 1 carrot thinly sliced 1 onion thinly sliced 1 large red pepper thinly sliced 2 cloves garlic, crushed 1 sweet potato thinly sliced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Salt & Pepper 100g feta cheese
Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs then add in the salt. Add in 1 tablespoon water and mix, gradually add in 1 more tablespoon of water and mix until you have a firm dough. Wrap in cling film and chill.
Make the filling by heating the oil in a large pan and gently saute all the vegetables adding in the seasonng and herbs until just cooked. Set the filling aside to cool, it needs to be cold to put in the pastry, if it is too hot it will give you a soggy bottom!
Half the pastry and roll out one piece to fill a flan or pie tin. There is no need to blind bake the pastry case but I recommend putting it in the fridge for about 20 minutes to settle.
When the filling is cool spread it out onto the pastry case and crumble the feta cheese on top of the vegetables then roll out the other half of the pastry to make the lid.
Brush the lid with milk if you want to.
Bake in a pre heated oven (Gas mark 6) for about half an hour.