Try this delicious recipe for Thai Roast Vegetable Pie
500g Romanita tomatoes
100g fresh pineapple, cut into 1.5cm chunks
30 ml sunflower oil + extra for drizzling
salt and pepper
5ml finely grated orange zest
3 teaspoons Pick ‘n Pay garlic, ginger and dhania paste
500g Findus Wok Thai vegetables
6 sheets phyllo pastry
2 large eggs
Heat your oven to 200°C and grease a 23cm springform tin.
Halve the Romanita tomatoes lengthways and arrange in a single layer with the pineapple chunks on a baking tray. Drizzle with sunflower oil, season with salt and pepper and roast for 25 minutes until softened and the tomato skins are starting to wrinkle and crack.
Combine 30ml sunflower oil, orange zest and garlic, ginger and dhania paste in a bowl and mix well. Add the frozen vegetables and toss well to coat them in the oil.
Transfer the roasted tomatoes and pineapple to a large bowl, then spread the frozen veggies on the same tray and season with salt and pepper. Pop the tray in the oven for 15 minutes.
While the veggies are roasting you can prepare your pie crust. Melt the butter then brush some onto a sheet of phyllo pastry. Carefully press this into the greased tin butter side up, allowing the excess pastry to hang over the edges.
Brush another sheet of phyllo with melted butter and place this in the tin over the previous sheet. Repeat this with the remaining phyllo sheets, brushing each one with melted butter and placing them all at different angles so that the excess pastry is hanging over on all sides.
When the vegetables have finished roasting tip them into the same bowl as the tomato and pineapple. Whisk the eggs lightly with a fork, then pour over the vegetables and gently toss everything together.
Tip the vegetables into the pie dish and flatten into an even layer. Gently fold the excess pastry hanging over the edge onto the top of the filling – it doesn’t have to be neat and you can let the pastry stay where it falls.
Brush the top of the pie with melted butter and pop in the oven for 30 minutes or until the pastry is golden brown. Allow the pie to cool for a few minutes before removing from the pan, then cut carefully into wedges and serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate