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home > recipes > pies > vegetable pasta pie
from Australia 2 c Flour Salt 3/4 c Cold butter or margarine 2 c Spiral pasta 2 md Red capsicum/pepper 2 md Yellow capsicum/pepper 1 md Onion 2 tb Olive oil 1 ts Dried basil 1/4 ts Black pepper 1 lg Egg 470 g Cottage cheese (or ricotta) 315 g Frozen chopped spinach 250 g Mozzarella, shedded 1 c Spaghetti sauce In a medium bowl mix flour and 1/2 tsp salt. With pastry blender or 2 knives cut in butter/margarine until mixture resembles course crumbs. With a flat bladed knife gradually cut in 5-6 tbls cold water into flour mixture until pastry is just moist enough to hold together, shape into a ball, cover with plastic wrap. Refrigerate for 30 mins. Prepare pasta according to pkg. directions, yet do not add salt to the water; drain and set aside. Meanwhile, cut capsicum into 2 1/2 cm pieces and chop onion. In med. fry pan heat olive oil, cook onion until tender yet still crisp. Add capsicum, basil, black pepper and 1/4 tsp salt and cook, stirring occasionally, until vegtables are tender. In a cup beat the egg, Reserve 1 tbls of beaten egg and set aside. In another medium bowl mix remaining egg with cottage cheese, spinach and 1/4 tsp of salt, set aside. Pre-heat oven to 200 degrees celsius. Grease 23cm x 6cm round springform pan. Cut pastry into 2 part. Roll out bottom pastry (on lightly floured surface) to approximately 40 cm round. So that when placed into the greased pan it will overhang slightly. Sprinkle bottom crust with 1/2 the mozzarella cheese, Top with 1/2 the sauteed capsicum mixture, spread with 1/2 the cottage cheese/spinach mixture, top with spaghetti sauce, the pasta, sprinkle with remaining mozzarella, top with remaining capsicum mixture, then the remaining cottage cheese/spinach mixture. Roll out remaining pastry to 28 cm round. Place over filling allowing to overhang pan slightly. Fold overhanging pastry toward center, pinching pastry all around to make a stand up edge; flute. Cut slits in top crust to allow steam to escape during baking. Brush top and edge with reserved egg. Bake 55-60 mins. until crust is golden and filling is hot. Allow to cool 5 mins for easier slicing. Remove side of springform pan to serve. Serve cut into wedges with a tossed salad. serves 8.

Vegetable Pasta Pie


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keyword: vegetable
keyword: pasta
ethnicity: australian/south pacific
recipes for pies
recipes by mariahswind
Email Address:
(posted April 21, 2004)

from
Australia

2 c
Flour
Salt
3/4 c Cold
butter or margarine
2 c Spiral
pasta
2 md Red
capsicum/pepper
2 md Yellow
capsicum/pepper
1 md
Onion
2 tb
Olive oil
1 ts Dried
basil
1/4 ts Black pepper
1 lg
Egg
470
g Cottage
cheese (or ricotta)
315
g Frozen chopped spinach
250
g Mozzarella, shedded
1 c
Spaghetti sauce

In a medium bowl mix
flour and 1/2 tsp salt. With
pastry blender or 2 knives cut in butter/margarine until mixture resembles course crumbs. With a flat bladed knife gradually cut in 5-6 tbls cold water into flour mixture until pastry is just moist enough to hold together, shape into a ball, cover with plastic wrap. Refrigerate for 30 mins. Prepare pasta according to pkg. directions, yet do not add salt to the water; drain and set aside. Meanwhile, cut capsicum into 2 1/2 cm pieces and chop onion. In med. fry pan heat olive oil, cook onion until tender yet still crisp. Add capsicum, basil, black pepper and 1/4 tsp salt and cook, stirring occasionally, until vegtables are tender. In a cup beat the egg, Reserve 1 tbls of beaten egg and set aside. In another medium bowl mix remaining egg with cottage cheese, spinach and 1/4 tsp of salt, set aside. Pre-heat oven to 200 degrees celsius. Grease 23cm x 6cm round springform pan. Cut pastry into 2 part. Roll out bottom pastry (on lightly floured surface) to approximately 40 cm round. So that when placed into the greased pan it will overhang slightly. Sprinkle bottom crust with 1/2 the mozzarella cheese, Top with 1/2 the sauteed capsicum mixture, spread with 1/2 the cottage cheese/spinach mixture, top with spaghetti sauce, the pasta, sprinkle with remaining mozzarella, top with remaining capsicum mixture, then the remaining cottage cheese/spinach mixture. Roll out remaining pastry to 28 cm round. Place over filling allowing to overhang pan slightly. Fold overhanging pastry toward center, pinching pastry all around to make a stand up edge; flute. Cut slits in top crust to allow steam to escape during baking. Brush top and edge with reserved egg. Bake 55-60 mins. until crust is golden and filling is hot. Allow to cool 5 mins for easier slicing. Remove side of springform pan to serve. Serve cut into wedges with a tossed salad. serves 8.


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