Sun-dried Tomato Creamy Vegetable Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 1 tablespoon olive oil or 1 tablespoon butter
• 2 garlic cloves
• 1 leek
• 3/4 cup semi dried tomatoe (or sun-dried)
• 2 cups mixed vegetables (i usually use mushrooms, capsicum, broccoli, zucchini, asparagus, shallots, sweet potato, but any ve)
• 1 cup wine
• 600 ml thickened cream
• 1 1/2 tablespoons dry sherry
• 1 1/2 tablespoons whole grain mustard
• salt and pepper
• 1 pinch sugar
• herbs (yr choice)
• frozen puff pastry
• 1 egg, to egg wash top pastry dough
• 1 pinch sesame seeds or 1 pinch poppy seed

Recipe

• 1 preheat oven to 190°c.
• 2 dice sweet potato and cook in microwave for 2 minutes (or boil until soft).
• 3 chop up your veggies.
• 4 heat big pan (i use a flat wok) over medium/high heat and add oil, add garlic for 30 seconds until fragrant. add chopped leek, mushrooms, zucchini and asparagus and cook until soft.
• 5 add sun-dried/semi dried tomatoes and 1 cup of wine, reduce heat and simmer until tomatoes are soft and start to break up and wine has reduced by at least half.
• 6 add cream, sherry, mustard and rest of veges including sweet potato (except shallots).
• 7 bring to boil, then simmer until thickened (if it doesn’t go as thick as you like, add 1 tsp of cornflour to 1tbs of cold water and add). season with salt and pepper, pinch of sugar and your choice of herbs and shallots.
• 8 grease a quiche dish and line with frozen puff pastry, add mixture and cover with pastry.
• 9 egg wash top of pastry and cut two slits through top of pastry to let out hot air. sprinkle with sesame or poppy seeds.
• 10 put pie in oven and bake for approximately 45 minutes or until crust is golden. serve with salad and hot italian bread.