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This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
4 cups sweet peppers (green, yellow, red and orange), deseeded and cut into thin rings
2 cups Mozzarella cheese, grated
2 cups Ricotta cheese, crumbled
2 cups Parmesan cheese, grated
1 cup sour cream
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Layer sweet peppers in the pie crust. In a bowl, combine cheeses and sour cream. Spoon mixture onto the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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