Baker: Gabriella Morelli

Serves: 6
Prep time: 1 hour
Bake time: 45-50 mins
Flours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain


  1. Wash and slice the aubergines, courgettes and peppers.
  2. Arrange the vegetables on 2 large non-stick baking trays. Drizzle with oil, sprinkle with parsley and season with salt and pepper.
  3. Bake in a preheated oven to 200°C for 15 mins, turning them halfway through. Set aside.
  4. Make the pastry. Add the flour and butter to the bowl of a mixer and start to mix at a low speed. Add the cheese and water and mix, gradually increasing the speed, until a soft bowl is formed.
  5. Wrap the pastry with cling film and transfer it to the fridge for 30 mins.
  6. Get the pastry and cut it in half.
  7. Roll one half of the pastry out thinly on a lightly floured surface to a rectangle big enough to cover a buttered 25cm x 20cm x 5cm metal pie dish.
  8. Gently place the rolled out pastry on the pie dish. Poke the base with a fork then add half of the vegetables. Cover with cheese then top with the remaining vegetables.
  9. Roll out the remaining pastry to form a lid and place it on the pie. Press the edges together and trim off any excess.
  10. Brush the top of the pie with the beaten egg.
  11. Bake in a preheated oven to 200°C/180°C fan/gas mark 6 for 45-50 mins.
  12. Cover with foil if it starts to over-brown.
  13. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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