Description[]
Ingredients[]
- butter - 110 g (4 oz),
- Onion - 1 large sliced,
- Mushrooms - 50 g (2 oz),
- Courgettes - 2 sliced,
- aubergine - 175 g (6 oz) quartered and sliced,
- red pepper - 1 seeded and sliced,
- tomatoes - 3 skinned and chopped,
- milk - 215 ml (7 fl oz),
- plain flour - 110 g (4 oz),
- eggs - 3 beaten,
- walnut pieces - 40 g (1 oz) chopped,
- Cotswold Cheese - 110 g (4 oz) grated.
Directions[]
1. Pre-heat oven to 200C / 400F / Gas 6.
2. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the Onion and Mushrooms for 5 minutes, until softened.
3. Add the courgettes, aubergine and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes.
4. Melt the remaining butter in a saucepan with the milk, then bring to a boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 pint) ovenproof serving dish.
5. Fill the centre with the vegetables. Bake for 35–40 minutes, until the pastry is risen and golden. Sprinkle with the Cheese, return to the oven until the Cheese has melted. Serve immediately.