Mediterranean vegetable and Quorn puff pie recipe
Quorn is a useful meat substitute and goes really well with the red and yellow peppers, courgettes, tomatoes and thyme in this colourful pie recipe.
Ingredients
- 2 tbsp olive or vegetable oil
- 1 large onion, halved and sliced
- 2 cloves garlic, crushed
- 1 large aubergines, cut into bite-sized chunks
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 150 g courgettes, sliced
- 225 g Quorn pieces
- 1 tsp dried thyme
- 400 g canned chopped tomatoes
- 1 pinch salt and freshly ground black pepper
- 450 g vegetarian puff pastry
- 1 cup milk, to glaze
Details
- Cuisine: Vegetarian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C/180C fan/Gas 6. Heat the oil in a large pan and fry the onions and garlic together until starting to colour. Add the aubergines and cook for a further 5 minutes.
- Add the red and yellow pepper and courgettes and cook for 5 minutes more. Remove all the vegetables from the pan with a slotted spoon.
- Fry the Quorn pieces in the remaining oil until golden, turning frequently. Add the dried thyme and chopped tomatoes and all the cooked vegetables. Stir well to mix and cook on a low heat for 5 minutes. Season to taste and allow to cool.
- Place the Quorn mixture in a large oven proof dish or 4 individual portion dishes. Roll out the puff pastry and use to top. Brush with milk to glaze and bake in the preheated oven for 20-30 minutes until the pastry is risen and golden.
- Serving suggestions: a) serve with seasonal vegetables and new potatoes or chips. Or leave off the puff pastry topping and b) use the Quorn and vegetable stew as a topping with rice or bulgar wheat; or c) place some salad in a tortilla wrap, top with some of the stew, fold and serve. d) use as a pasta sauce.
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