I love to make this vegetable pie. I find it so easy, you just roast up whatever vege's you like and throw them in the pie. Or it is even quicker if you have leftover roast vegetables!
I don't like to use too much butter or sour cream for my pastry recipe. But by all means if you prefer and much richer pastry shell add much more butter. I first saw the addition of sour cream, in pastry, on Maggie Beer's website. So please by all means try Maggie's pastry is you want it a lot richer.1 3/4 cup wholemeal flour
60 grams butter softened
2 tablespoon sour cream
Mixed vegetables, I roasted pumpkin, onion, mushrooms, tomatoes and eggplant.
1/2 cup cream
3-4 tablespoons grated parmesan
pinch salt and pepper
Mix all the pastry ingredients together,
I never have the butter or water chilled, and this pastry always works for me. I also never rest the pastry and have never had a problem, it will shrink a little, but I always compensate for that by having a bit hang over the edge.
Work in enough water to form a dough. Roll the dough out to fit your pie dish. Prick the bottom with a fork. Bake for about 20 minutes in a 180C fan forced oven, keep the oven on to bake the pie.
Throw your vegetables into the pie base. I also dot it with a cheese, either a goats feta or cream cheese, sometimes both. And I also like to throw in some olives 6-8 is enough, otherwise it is too salty for me.
Mix the filling ingredients together and pour over the pie.
Cover the pie with foil bake for about 50 minutes. Take the foil off and continue to bake until filling is set usually another 20-30 minutes. If it browns too much cover it with foil to continue baking.
Let it cool slightly, it makes it easier to cut into slices. I really love this the next day, cold.