VEGETABLE PIE

As a blogger I fail to be consistent. It is because I am a person who requires peace and quite to collect my thoughts and wade through all the trauma that is technology to get the job done. Uploading photos then putting them where they need to go. Remembering passwords .... forgetting passwords and the resetting passwords. Computers who feel the need to take half an hour to update every time you decide to do something. All these things come together to make me put off blogging until another day. However lucky for you all the stars have aligned tonight. So I am starting my blog and sharing this vegetable pie recipe. As I always say make it your own. Take the basic recipe and add to it whatever you like and whatever you have in the cupboard. The contents of my pie are forever changing with the availability of the contents of my kitchen. So go forth and pie make ........

VEGETABLE PIE
Waste - Tin from kidney beans which is recyclable
Composted - veggie peelings and butter wrapping

WHOLEMEAL PASTRY

Two cups of wholemeal plain flour
One teaspoon of salt
One cup of plain white flour
250g butter (room temperature)
1/4 cup of water (more if needed to make pastry good consistency)

METHOD

1. Put all flours and salt into a bowl
2. Rug the butter through the mixture until is is like fine breadcrumbs. 
3. Gradually add the water and mix through with a knife until dough is firm but not so dry           as to be  falling apart.
4. Knead of a lightly floured board.


FILLING 

One large brown onion
Three cloves of garlic
One red capsicum
Large handful of spinach
500grams ripe tomatoes
One carrot 
400grams tin of red kidney beans (of course you could use fresh but you would have to precook them)
Dash of Worcestershire sauce (optional)
salt pepper to taste

METHOD

1. Dice all vegetables
2. Put a little butter in a pan and melt
3. Saute onion and garlic until is softens
4. Add capsicum salt and pepper
5. Add all the other ingredients
6. Cook on a low heat for about ten minutes.
7. Add a dash of water if it begins to stick to the pan.
8. Divide the pastry into two pieces and roll out
9. Put pastry in a pie dish then stab the bottom a couple of times with a fork to make a few small 
    holes.
10. Add the filling
11. Roll out the other piece of pastry and put on the top.
12. Make some small holes with the fork in the top of the pastry
13. Press the edges together and cut off the excess pastry
14. You can brush the top with milk, a beaten egg or just plain water.
15. Bake in the oven until the pastry is golden brown 
16. 20 to 30 minutes in a moderate oven.

This is a good meal for summer or winter you can add some mash or some salad. Depends on how you are feeling. Other things you can add to the pie filling are celery, pumpkin, sweet potato, zucchini the list is endless. I hope your pie turns out as yummy as mine. Thanks for stopping by ...... Eco Granny.