Often when cooking, particularly baking, you can end up with leftover ingredients. There is no need to throw these extras out, be creative and find another meal for them.
Recently I made a layered veggie bake and completely overestimated the amount of vegetables that would fit in the baking dish. Consequently I had leftovers. There was no waste through because I decided to make a pie.
For this you will need shortcrust pastry, cheese, pesto, salt and veggies.
Start by preparing the pastry. Life is too short to make pastry – you will need one and a half squares of frozen pre-made shortcrust pastry. Line a baking dish or flan tin with the pastry (I used a flan tin), prick with a fork, and blind bake at 180 degrees Celsius for 15 minutes or until golden.
Blind baking pastry simply means to pre-cook it before the filling goes in. This will ensure the pastry is cooked and flakey. You prick the pastry with a fork and weigh it down with greaseproof paper and rice, beans or lentils to make sure it doesn’t end up with big bubbles in it.
Equipment: chopping board and knife, flan tin, greaseproof paper and uncooked beans (for blind baking), bowl, oven
- Press the pastry into the flan tin and blind bake at 180 degrees Celsius until golden
- Chop veggies and combine with cheese, salt and pesto in bowl
- Out the veggies in the pie shell and bake at 150 degree Celsius for one hour