Recipe
Vegetable pie
Recipe highlights
Total cooking time:
45 min
Category:
Low Protein Diet - exchange value 0
Servings:
6
Ingredients
For the pastry:
150g Loprofin Mix
40g butter
40g hard margarine
Cold water
For the filling:
1 tbsp cooking oil
200g vegetables of your choice (e.g. broccoli, mushrooms, leeks, pepper, onions, courgettes)
1 jar white lasagne sauce
Method
- To make the pastry, place the Loprofin Mix in a large bowl, add the butter and margarine (cut into small pieces) and rub into the mix until the texture resemble coarse breadcrumbs.
- Stir in a little water at a time to give a soft but not sticky dough.
- On a sheet of greaseproof paper, lightly knead the dough for a few seconds, until smooth.
- Roll out the dough and cover a 20cm, loose-bottom flan tin.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- To make the filling, heat the oil in a pan and cook the vegetables until softened.
- Add the white lasagne sauce to moisten the vegetables and cook for 1–2 minutes.
- Add the mixture to the pastry in the flan tin.
- Place on a baking tray and bake in a preheated oven for 20–25 minutes until firm to the touch.