Thursday, 10 October 2013

Corn, Courgette, Tomato and Cheddar Pie

I'm still stuck on the theme of corn, courgette and tomatoes! I had a lot of them this summer and made loads of delicious meals using them in different combinations. I actually made these pies ages ago to use up the glut but have only just got around to eating one as they went straight in the freezer. I made several small pies rather than one big one as it's more economical for me. I have to say it was really tasty, everything worked together and they are just as good hot or cold. I gave one to my next door neighbour and she really enjoyed it too.

Corn, Courgette, Tomato and Cheddar Pie (from Clockwork Lemon)
(Makes 1 large pie or 6 small ones)

260g plain flour
1 tbsp baking powder
1 tsp salt
85g cold butter cut into cubes
240ml milk

For the filling
1 courgette, sliced
800g tomatoes, sliced (cherry if your making smaller pies, halved)
3 ears corn, shucked
3 tbsp chopped chives
salt and pepper
200g cheddar cheese, grated
1/3 cup mayo
2 tbsp lemon juice

Preheat oven to 200C.

Sieve the flour, baking powder, and salt into a bowl. Cut in the cold butter with a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form into a ball, wrap in cling film and put it in the fridge to chill for 30 mins.

Heat a frying pan with a little oil and then fry the courgette slices until they are golden

De-seed about three quarters of the tomato slices, you won't need to do with with the cherry tomatoes. Combine the mayonnaise and lemon juice together.

Divide the dough in half, wrap one half back in the cling film and put it back in the fridge. On a lightly floured surface roll out the dough into a 30cm round. Place in a 23cm pie dish.

Layer half the tomatoes in the bottom, then top with half the courgette, half the corn and half the chives. Season with salt and pepper. Put half the cheese on top. Repeat this with the other half of the tomato, courgette, corn, and chives. Drizzle over the lemon mayonnaise and top with the remaining cheese.

Roll out the rest of the pastry and top the pie. Crimp the edge and cut a hole in the centre to create a vent. Brush with milk. Bake in the oven for 30-35 minutes. If you made smaller pies this will be about 15-20 mins. Serve.

1 comment:

  1. ◢That does sound like a really delicious mix of ingredients. With a glob of chutney on the side it will be a lovely meal.◣