After you’re hard work in the garden with the vegetables, it’s only right that you prepare and cook them all and make some delicious meals.

The following recipe is just perfect after all your fruits of your labours in the garden.

If you are having a dinner party and some of the guests are vegetarians then this pie is for them. But even if you or you’re friend aren’t vegetarian, the delicious tasting pie will go down a treat.

FenchelIngredients

2 garlic cloves

1 large onion

                     1 red & 1 green pepper

1 aubergine

1 egg plant

1 fenchel

1 squash

    4 tomatoes

                                                                                Olive oil

                                                                                             Sprigs of thyme

                                                                                   Puff pastry

Fenchel (pic above) is lovely, it tastes like aniseed and I think it looks like a heart with all the valves coming from it!!! Not very nice for a veg is it!!

Method

· Preheat the oven on 200C or gas mark 6.

· Peel the onion and cut into quarters.

· Peel the garlic and cut into halves.

· Cut peppers and aubergines into halves.

· Cut the eggplant and fenchel into smallish pieces.

· Cut the squash into half-moons.

· Cut the tomatoes into quarters.

· Roast the vegetables for 40 minutes in the oven on baking paper, doused with thyme and olive oil.

· Take the puff pastry and roll out. Make it so it’s bigger than a large oven-proof plate as you will need to fold the edges over.

· Grease the plate then cover with the pastry.

· Remove the veg from the oven when they are cooked. Turn the oven down to 180C or gas mark 4.

· Carefully place the veg in the middle of the dough creating a hill.

· Fold the dough over the vegetables but don’t worry if the edges don’t meet and you can see the vegetables.

· Cook in the oven for about 50 minutes or until the pastry is golden coloured and looks flaky. During the last 10 minutes of cooking cover the pie with tin foil.

Serve with boiled potatoes grown in your garden for a really delicious meal.

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