Leftover Pie

Pies are wonderful for using up those leftover bits of vegetables that are left in the fridge at the end of the week. I’ve suggested some vegetable here, because they were what greeted me when I foraged the fridge for ideas at the weekend. But you can use any combination that takes your fancy. And if there is anything left over after dinner, it tastes just as nice as a warmed up lunch the next day.

Serves 4

150g plain flour (I used Doves farm plain white bread flour)

1 teaspoon dried mixed herbs

100g butter

2 tablespoons water

oil for greasing the pie dish

1 tablespoon rapeseed oil

1 large onion

1 clove garlic

1 large carrot

4 chestnut mushrooms

100g savoy cabbage

1 yellow pepper
1 medium hot chilli

2 teaspoons dried mixed herbs

freshly ground black pepper

200g primula cheese (or other soft cheese)

100g grated cheddar cheese

Preheat the oven to 180^oC and grease a small pie dish.

Sift the flour into a large bowl and add the herbs. Chop the butter into chunks and add to the flour. Use your hands to crumble the butter and flour until you have a crumbly mixture. Add water and work the dough until well mixed.

Press the dough into the pie dish, and blind bake for about 20 minutes while you make the filling.

Finely chop the onion and sauté in the oil until soft. Add the chopped garlic and leave on the heat for a further minute while you finely slice the carrot into small pieces. Add the carrot and leave to simmer for a few minutes. Chop the mushrooms, cabbage, pepper and chilli and add to the other vegetables. Stir occasionally to ensure they don’t burn. When the vegetables are soft, add some freshly ground black pepper and mixed herbs. Stir in the cream cheese, and pour into the pastry base. Add grated cheese to the top, and bake in the oven for 15 minutes.

A green salad and some tomatoes with a balsamic dressing are perfect partners for this dish.