Vegetables and cheese pie
30 ml (2 tbsp.) Vegetable oil
250 ml (1 cup) chopped zucchini
250 ml (1 cup) chopped celery
125 ml (1/2 cup) grated carrot
125 ml (1/2 cup) sliced mushrooms
125 ml (1/2 cup) chopped green pepper
1 clove garlic, minced
398 ml (14 oz) tomato sauce
250 ml (1 cup) corn kernels
15 ml (1 tbsp.) Sugar
5 ml (1 tsp.) Oregano
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) basil
1 pinch of pepper
1 pinch of spice 4
2 rolled shortcrust pastry
250 ml (1 cup) shredded cheddar cheese
1 beaten egg mixed with
15 ml (1 tbsp) water
250 ml (1 cup) chopped zucchini
250 ml (1 cup) chopped celery
125 ml (1/2 cup) grated carrot
125 ml (1/2 cup) sliced mushrooms
125 ml (1/2 cup) chopped green pepper
1 clove garlic, minced
398 ml (14 oz) tomato sauce
250 ml (1 cup) corn kernels
15 ml (1 tbsp.) Sugar
5 ml (1 tsp.) Oregano
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) basil
1 pinch of pepper
1 pinch of spice 4
2 rolled shortcrust pastry
250 ml (1 cup) shredded cheddar cheese
1 beaten egg mixed with
15 ml (1 tbsp) water
Preheat oven to 160 ° C (325 ° F)
In a large pot, heat the oil and made fry vegetables except corn grain, 3 to 5 minutes.
Add tomato sauce, corn, sugar and seasonings made cook 3 to 5 minutes.
Go for a pie of the lower, spread the vegetables in the pastry and sprinkle with cheese. Cover with the top crust and brush with beaten egg. Doing bake 30
In a large pot, heat the oil and made fry vegetables except corn grain, 3 to 5 minutes.
Add tomato sauce, corn, sugar and seasonings made cook 3 to 5 minutes.
Go for a pie of the lower, spread the vegetables in the pastry and sprinkle with cheese. Cover with the top crust and brush with beaten egg. Doing bake 30
40 minutes.
Servings: 6 to 8
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