I found this recipe while browsing food blogs just before my exams. I believe it is called procrastination:-) The idea of a vegetarian pie is very appealing, even though I love meat, meat pies are often too heavy for my liking and I’ll end up feeling guilty and full after a couple of bites (Ok so maybe after a couple of pies:-). So I’ve decided to give this a go and use up all the vegetables in the fridge. You can find the original recipe in Yumblog which also has many more yummy recipes:-)

Enjoy:-)

Ingredients:

Pie Crust:

• 450 g/16 Oz White Flour
• 1 1/4 fast acting Yeast
• 1 1/2 tsp Salt
• 1 Egg, beaten
• 2 tbsp runny Honey
• 50 ml light Olive Oil
• 260 ml warm Water

Vegetable Filling:

• 1 small Potato, peeled and cubed
• 2 large Onions, peeled and cut into chunks
• 1 Green Pepper, cut into chunks
• 2 Carrots, peeled and cubes
• 2 large Tomatoes, cut into chunks
• 100 g/3.5 Oz Mushrooms, cut into chunks
• 3 Garlic cloves, peeled and chopped finely
• A handful of peas
• 70g/2.5 Oz Cheddar, grated
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp chopped Basil
• 1/2 tsp Paprika
• Salt and Pepper

Method:

• Place all the vegetables in a baking dish, add the basil, paprika and seasoning. Drizzle with extra virgin olive oil and mix well. Cook in the oven at 200 C/Gas Mark 6/ 390 F for 20 minutes.
• To make the crust: In a large bowl, mix the flour with salt, yeast, oil, honey and egg and mix well.
• Add the warm water gradually to flour mixture while mixing until a smooth bread dough is formed. Knead the dough for 5-7 minutes.
• Divide the dough into two equal halves. Roll one half into a 25 cm circle. Place the roasted vegetables on top of the rolled dough, leaving 2 cm off the edges. Sprinkle the grated cheese on top of the vegetables.
• Roll the other half into another circle and place on top of the vegetables and seal the edges.
• Cover the pie with a tea towel and leave for 20 minutes.
• Brush the pie with olive oil and bake in the oven at 200 C/ Gas Mark 6/ 390 F for 30 minutes.
• Serve hot or cold.