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Vegetable Pie

Recipe Submitted By: bakingmad

This Vegetable Pie is packed with sunshine flavours. Ideal to make and serve with a salad or carefully wrap for a moveable feast!

2	Cougettes
1	Red Pepper
1	Green Pepper
1	Yellow Pepper
1	Aubergine
2	Red Onions
4	Tomatoes
2	Cloves of Garlic, crushed Sea Salt And Freshly Ground Black Pepper, For The Filling
4 tbsp	Olive Oil
10	Mozzarella Cheese
12	Basil Leaves (fresh)
260 ml	Water Warm, For The Bread Dough Crust
1	Happy Eggs Medium, For The Bread Dough Crust
60 ml	Olive Oil For The Bread Dough Crust
2 tbsp	Runny Honey, for The Bread Dough Crust
1.50 tsp	Salt For The Bread Dough Crust
450 grams	Strong White Bread Flour (Allinson) For The Bread Dough Crust
1.25 tsp	Easy Bake Yeast (Allinson) For The Bread Dough Crust
	Olive Oil To Glaze

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Pre heat the oven to 200°C/fan 180°C/ Gas Mark 6.
Chop all the vegetables into a rough dice and place in a large roasting tin.
Sprinkle over the garlic, seasoning and olive oil and mix thoroughly so that all the vegetables have a coating of oil.
Roast for 30 minutes, turning once, until charred on the edges.
Leave to cool.
Meanwhile make the dough: Put the flour, salt and yeast into a bowl and mix to a soft dough with the honey, oil, egg and water.
Knead for 10 minutes until smooth.
Alternatively, use a bread maker, adding the ingredients in the order specified for your particular model and selecting the dough cycle.
To assemble the pie, turn the dough onto a floured surface and divide into two.
Roll one piece into a large circle about 25 cm across and place onto a well greased baking sheet.
Top with the roasted vegetables leaving 2½ cm of the dough uncovered around the edge.
Arrange the mozzarella cheese and basil leaves over the vegetables.
Roll out the remaining dough into a circle large enough to cover the pie.
Wet the edges of the base with water and place the second circle of dough on top, sealing the edges well.
Cover with a tea towel and leave to prove for 20 minutes.
Brush with olive oil and bake at 200°C/fan 180°C/ Gas Mark 6 for 30 minutes until golden.
Brush again with olive oil and either serve hot or cold with a crispy salad.