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21 December 2012,01:36 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Melt the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
  • Add the courgettes, aubergines and red pepper and cook for 5 minutes, stirring occasionally.
  • Add the tomatoes and season to taste.
  • Melt the remaining butter in a medium saucepan with the milk, and then bring to the boil.
  • Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon.
  • Allow to cool slightly, and then beat in the eggs, a little at a time. Stir in the walnuts.
  • Pipe or spoon around the edge of a well-greased ovenproof serving dish.
  • Fill the centre with vegetables. Bake at 200°C (400°F) mark 6 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 at once.


  • 50 grams butter
  • ½ large onion, skinned and sliced
  • 25 grams mushrooms, wiped
  • 1 courgettes, sliced
  • 100 grams aubergine, quartered and sliced
  • 1 red pepper, seeded and sliced
  • 2 tomatoes, skinned and chopped salt and pepper
  • 150 ml fresh milk
  • 50 grams plain flour
  • 2 eggs, beaten
  • 15 grams walnut pieces, chopped
  • 50 grams Cotswold cheese, grated

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