Pie pie pie

Spicy Vege Pie

A pie is always a nice thing to make for guests- looks impressive but it relatively easy. I love combining lots of fresh veges and spices in pastry. Delish!

With this one feel free to substitute with any veges you have lying around but the ones I used all went together very well. You can make your own pastry but I find puff pastry a little cumbersome and you can pick up a packet from the supermarket for under $2.

2 Onions

2 Peppers (red and green)

1/4 of a pumpkin

1 1/2 c tomatoes or canned tomatoes

2 c Spinach (frozen ok)

Feta (optional)

1/2 tsp cayenne pepper or chilli

1 tsp dry basil

1 tsp smoked paprika

1 Pkt pastry (Pams ist he best or your own)

milk or egg for brushing the pastry

sesame or sunflower seeds

Finely slice the onions and gently fry. Dice peppers, pumpkin and tomatoes to bite size pieces, shred the spinach.

Add to the onions and fry until almost soft. Add spices and feta and take off the heat. Roll out 2/3 of pastry to cover the base and side of your oiled pie dish, fill with vege mix, roll out other 3rd and lay on top. Wet your fingers and press the two parts together (the water helps the two sides stick together). Prick the top with a fork a few times. Brush with milk of oil (gives the pastry a nice colour) and sprinkle with the seeds. Bake for 40 mins or until top browns. Let cool for 20 mins before serving so the filling can solidify.