Mushroom, Corn & Zucchini Pie
SERVES 4 PREP 20 minutes + cooling COOK 35 minutes COST $3.50 a serve
4 sheets frozen shortcrust pastry, thawed
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,
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.