Parmesan Pastry

In: Basic

Submitted by Christine

  Cooking temperature: 150°C

Makes/Serves: pie


  • 250 g Plain Flour
  • 100 g Butter
  • 50 g Parmesan
  • 5 tablespoons Water


  1. Put the flour in a bowl and rub the butter in with your fingertips until the mixture looks like breadcrumbs.
  2. Stir in the grated cheese and seasonings.
  3. Add enough cold water to bring the pastry together in a soft but not sticky dough.
  4. Leave it to rest for about twenty minutes in a cool place.

To Make a Layered Vegetable Pie

For the filling you can use any fresh vegetables you happen to have to hand. Onions, spinach, courgettes and peppers all work well and a selection of root vegetables is good for a winter pie. For an extra boost of protein add some Feta or Ricotta cheese.

Divide the pastry in two and roll out two circles for the top and bottom of the pie. Line the base of the tin carefully with one circle leaving the edges overhanging for the time being.

Slice the vegetables thinly and place in the pie in layers, seasoning each layer as you go, pressing down lightly after each addition.

Cover with the remaining pastry, sealing the edges with a brushing of water, then trim off the surplus pastry. Make a small hole in the top.

Bake for 30-40 mins at 150°C, gas mark 4, until the top is brown and crisp and the filling is soft when the tip of a knife is inserted.

Leave to cool a little before removing from the tin . Serve with a good tomato sauce.