Chargrilled Vegetable Pies
Serves: 6
Prep time: 10 minutes
Cook time: 60 minutes
2 serves per portion
Recipe courtesy of Dawn Lutz, Brisbane City Nights Branch
Ingredients:
- Extra virgin olive oil spray
- 400g butternut pumpkin, peeled and cut into 1cm slices
- 1 small eggplant, cut into 5mm slices
- 1 red capsicum, roughly chopped, seeds removed
- 1 yellow capsicum, roughly chopped, seeds removed
- 2 small zucchinis, halved crossways and thinly sliced lengthways
- 200g haloumi, thinly sliced
- 3 sheets short crust pastry, reduced fat
- ¼ cup basil pesto
- ¼ cup milk
- Black pepper, to garnish
- Sesame seeds, to garnish
Method:
- PREHEAT oven and a flat baking tray to 230˚C fan forced OR PREHEAT BBQ grill or char-grill pan on high until hot.
- SRPAY both sides of vegetables and haloumi with oil spray.
- CHARGRILL pumpkin 3-4 minutes each side. Remove and cover with foil.
- CHARGRILL the eggplant, capsicum and zucchini for 5 minutes on each side until tender.
- PEEL any charcoaled skin from capsicum and cut capsicum into thick strips.
- CHARGRILL haloumi for 2-3 minutes each side until lightly golden.
- PLACE vegetables, haloumi and pesto in a bowl and mix.
- SPRAY 6 pie tins with olive oil spray and line with pastry. Fill the pastry-lined pies with rice and blind bake for 10 minutes. Remove pastry cases from oven and discard rice.
- FILL pies with vegetable mix and top with a piece of pastry.
- BRUSH top of pies with milk, make small holes with a fork and sprinkle with cracked black pepper and sesame seeds.
- BAKE for 25-30 minutes or until pastry is puffed and golden.
What's Great About It:
A delicious and colourful way to enjoy chargrilled vegetables. Perfect for entertaining or can be paired with a side salad if served as a main.
