Ingredients

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

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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