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Wednesday, May 29, 2013

Choux pastry, cheesy vegetarian pie

This ia a delicious dish that my husband first made for me about a year ago, it goes wonderful with a side salad or seasonal veggies.

For the pastry:
100g strong plain (bread) flour
1 tsp salt
75g butter
200ml water
3 beaten eggs
150g Vegetarian Gruyere or Cheddar (I used Gruyere)

For the filling:
1 red pepper
1 yellow pepper
250ml milk
40g butter
1 red onion
1 small pack mushrooms
2 tsp curry powder or paste (if you want it spicy)
25g plain flour
1 lemon
2 tbsp fresh or dried parsley
salt and ground black pepper

Grease a shallow ovenproof dish ready for later. Start the pastry by putting the butter and water in a pan and warming it until the butter melts, turn the heat up until it's boiling then dump all the flour in and start stirring. It'll look really lumpy, but keep going until the mixture comes away from the pan, should be about 2 mins at most then take off of the heat and leave on the side for 5 minutes to cool. Put about a quarter of the eggs in and mix well, then another quarter, keep going until the eggs are all gone then throw in 3/4 of the cheese and mix it all up. Spoon the mixture all around the edge of the greased dish leaving a big hole in the middle for the filling. Put this to one side for now.
 

Heat the oven to 180. Chop the onion up nice and small and soften in some oil or butter, chop the two peppers and add to the onion. pour in the milk and put the mixture in the oven for 15 mins.



Chop the mushrooms and saute in a little oil while the filling is in the oven, when ready, add the mixture to the mushrooms then add the curry, flour, and parsley. Stir for 2-3 minutes then chop the lemon in half and squeeze a good bit of juice into the mix. Raise the oven temperature to 200. Give it all a last stir and then spoon it into the space in the middle of the choux pastry.



Sprinkle cheese, salt and pepper over everything and bake in the oven for 35-40 mins. Serve straight from the oven.

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