Deli Vegetable pie

Ingredients

  • 500 g potatoes
  • 1 red capsicum
  • 1 yellow capsicum
  • 2 zucchini
  • 1 garlic clove
  • 2 tbsp olive oil
  • 8 semi-dried tomatoes
  • 2 tbsp Kato Honey Mustard
  • salt and pepper to taste
  • 1 sheet savory short crust pastry
  • 1 egg yolk for brushing

Cooking Instructions

Serves 6–8

Wash and cook the potatoes in boiling water, then drain and peel. Cut the potatoes into bite size chunks. Set aside in a large mixing bowl. Wash and cut the capsicums into strips, discarding the seeds. Place in boiling water for 2–3 minutes then rinse under cold water and remove the skins. Wash and cut the zucchini into 2 cm thick strips. Heat the garlic in a frying pan with the olive oil and then sauté the zucchini on both sides until they just start to turn brown. Discard the garlic and add the zucchini, capsicums and semi-dried tomatoes to the potatoes, add the Kato Honey Mustard and fold in. Adjust with salt and pepper to taste.
Pre-heat the oven at 180°C.
Line a 20 cm round baking tin with baking paper, letting the paper come up over the borders, Defrost the short crust pastry and use one sheet to fill the bottom and sides of the tin, then place the vegetables inside and cover with the second sheet of pastry. Fold and pinch the borders around the top to seal the pie, giving it a ‘rustic’ look. Brush with beaten egg yolk and bake for 40 minutes or until the top is golden. Let the pie cool down before removing it from the baking tin (this can be easily done by lifting the baking paper). Serve at room temperature with salad.