Mush­room, Corn & Zuc­chini Pie

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SERVES 4 PREP 20 min­utes + cool­ing COOK 35 min­utes COST $3.50 a serve

4 sheets frozen shortcrust pas­try, thawed

30g but­ter

1 ta­ble­spoon veg­etable or olive oil 250g but­ton mush­rooms, halved 2 zuc­chi­nis, halved, thinly sliced 310g can creamed corn

½ cup grated tasty cheese

¼ cup drained char-grilled cap­sicum,

chopped

4 green onions, thinly sliced 1 ta­ble­spoon milk

Mixed salad leaves, to serve

1 Pre­heat oven to 200ºC/180ºC fan-forced. Line 4 x 12cm (top mea­sure­ment) pie plates with pas­try, ex­tend­ing it over the edge. Line pas­try with bak­ing paper. Cover the base with dried beans, rice or pie weights. Bake for 10 min­utes. Re­move weights and paper. Bake for a fur­ther 5 min­utes or un­til just coloured.

2 Mean­while, heat but­ter and oil in a large fry­ing pan over mod­er­ate heat. Add mush­room and zuc­chini; cook and stir for 2 min­utes or un­til ten­der. Cool. Trans­fer to a bowl. Add the corn, cheese, cap­sicum and onion; mix well.

3 Spoon veg­etable mix­ture evenly into pas­try shells. Cover pie plates with re­main­ing pas­try; press edges to seal. Brush tops with milk. Us­ing a small, sharp knife, make a small cut in the top of pas­try. Bake for 20 min­utes or un­til pas­try is golden brown. Serve with mixed salad leaves.

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