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Vegetables and cheese pie: Submitted by: John B. | Date Added: 4 Nov 2012
Listed in: Vegetarian
Ingredients

30 ml (2 tbsp.) Vegetable oil
250 ml (1 cup) chopped zucchini
250 ml (1 cup) chopped celery
125 ml (1/2 cup) grated carrot
125 ml (1/2 cup) sliced mushrooms
125 ml (1/2 cup) chopped green pepper
1 clove garlic, minced
398 ml (14 oz) tomato sauce
250 ml (1 cup) corn kernels
15 ml (1 tbsp.) Sugar
5 ml (1 tsp.) Oregano
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) basil
1 pinch of pepper
1 pinch of spice 4
2 rolled shortcrust pastry
250 ml (1 cup) shredded cheddar cheese
1 beaten egg mixed with
15 ml (1 tbsp) water

Cooking Instructions

Preheat oven to 160 ° C (325 ° F)

In a large pot, heat the oil and made fry vegetables except corn grain, 3 to 5 minutes.

Add tomato sauce, corn, sugar and seasonings made cook 3 to 5 minutes.

Go for a pie of the lower, spread the vegetables in the pastry and sprinkle with cheese. Cover with the top crust and brush with beaten egg. Doing bake 30

40 minutes.

Servings: 6 to 8


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Vegetables and cheese pie
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