- Vegetable Oil - 20ml
- Onion (diced) - 250g
- Garlic Puree - 15g
- Aubergine (small diced) - 750g
- Red Pepper (small diced) - 250g
- Quorn (small diced) - 400g
- Yellow Pepper (small diced) - 375g
- Courgette (small diced) - 375g
- Chopped Tomatoes - 1kg
- Major Mediterranean Vegetable Stock Base Paste - 40g
- Major Mediterranean Mari Base - 110g
- Short Crust Pastry - 1kg
- Milk or Milk Alternative - to glaze
Mediterranean Vegetable Pie
Mediterranean Vegetable Pie
Brighten up this gloomy week with flavours of sun-blushed tomatoes & chillies
Ingredients
Method
1. Preheat the oven to 180°C.
2. Heat the oil in a large pan and fry the onions and garlic together until starting to colour. Add the aubergines and cook for a further 5 minutes.
3. Add the peppers and courgettes and cook for 5 more minutes. Remove all the vegetables from the pan.
4. Fry the Quorn pieces in the remaining oil until golden, turning frequently.
5. Add the Major Mediterranean Stock Base Paste, Major Mediterranean Mari Base and chopped tomatoes and all the cooked vegetables. Stir well to mix and cook on a low heat for 5 minutes and allow to cool.
6. Roll out the short crust pastry and line a large pie tin or 10 small ones. Fill with the filling and brush the edge with the milk. Top with more pastry. Brush with the milk to glaze.
7. Bake in a preheated oven for 20-30 minutes until the pastry is golden.
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