Pie Crust

• You will need 1 prebaked 25 cm round pie crust, at least 3 cm deep.

  You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a pie crust. You will need to make the full recipe. Use half the dough for the pie crust and the remainder for the lattice decoration on top. Use the link below to get a copy of the recipe.

  https://recipepocket.com/how-to-make-shortcrust-pastry/

  Alternatively, buy a premade pie crust and use ready-made puff pastry or ready-made shortcrust pastry for the lattice decoration on top. Just keep in mind you may have to reduce the filling, if the pie crust you buy is smaller or, make two small pies to use up all the filling.

Making the veggie filling

• Heat the oil in a large fry pan add the onion and cook until soft.
• Add the capsicum and garlic and cook on medium/high heat for about 5 minutes or until the capsicum has softened. Transfer to a large mixing bowl.
• Steam, boil or microwave the remaining vegetables until just tender. Drain and add to the onion mix.
• Season with salt and pepper, mix well and allow to cool.

Make the bechamel sauce

• Combine the milk and cream. Put aside.
• In a medium saucepan melt the butter, add the flour and cook over a low heat,, stirring for about 1- 2 minutes. Remove from the heat.
• Slowly add a little milk to the mixture, mixing well, then add a little more milk and mix again. Repeat until all the milk is combined, it should be lump free. If it is a little lumpy pass it through a strainer.

  Tip: Use a whisk if you have one, it will help make a smooth sauce.
• Return the pan back to the heat, stir using a wooden spoon until it boils and thickens. Remove from the heat.
• Add the beaten egg and cheese and mix well. Season with salt and pepper.
• Pour the sauce over the vegetables, gently mix to combine. Put aside.

Prepare the lattice pie crust top

• Instructions is using homemade dough
  

  If you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.

  - Lightly flour the bench and roll the remain dough, into a square that’s roughly 30 cm in size (or a length that’s slightly larger than the diameter of the flan tin you are using).
  

  - Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 - 10 strips.
  

  Instructions if using ready made pastry
  

  If frozen allow the dough it to thaw, roll out if necessary and cut into even sized strips as above.
  
  

Assembling The Pie

Preheat the oven 190°C (374°F)

• Spoon the filling into the pie crust, and gentle press down. Use the back of spoon to smooth the filling level with the sides of the crust, bringing the excess filling to the centre of the pie.
  

  Tip: The pie crust is fragile. It is best kept in the flan tin when filling and baking.
  
  
• To make the lattice pie crust.

  Brush a little beaten egg onto the top edge of the pie crust.

  Evenly space out 5 strips of pastry over the top or the pie, in parallel lines. Then weave 4 or 5 other strips across the top. Use the image below as a guide.
  
  
• Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough.
  
• Brush the lattice with beaten egg and bake for 40 – 50 minutes or until the lattice is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving. Serve hot or at room temperature.