Herbed Vegetable Pie
  • 1 quantity wholemeal short pastry
  • 1 large onion
  • 1 red pepper
  • 1 clove garlic
  • 170 g can red kidney beans
  • 500g ripe tomatoes
  • 3 tablespoons margarine
  • 2 sticks celery
  • ½ teaspoon salt
  1. Peel and chop onion. Crush garlic.
  2. Chop tomatoes and celery, seed and chop red pepper, and drain and rinse kidney beans.
  3. Melt margarine in a pan. Saute onion and garlic until tender.
  4. Add tomatoes, celery, red pepper, beans and salt. Stir until combined.
  5. Cover and simmer gently for 15 minutes. Remove lid and simmer a further 10 minutes or until mixture is thick.
  6. Allow to cool
  7. Make pastry according to the recipe. Divide in two, making one piece slightly bigger
  8. Roll out the bigger piece to line a 23cm pie plate
  9. Spoon filling into pie case.
  10. Moisten edges of pastry. Roll out remaining pastry to cover pie dish.
  11. Press edges together firmly, decorate and trim edges.
  12. Make a small hole in the centre. Brush with water.
  13. Bake in a hot oven lor 15 minutes, reduce heat to moderate and cook a further 15 minutes
Recipe by Australian Recipes and Cooking at http://www.aussiecooking.com.au/herbed-vegetable-pie/