British Pie Week 2017: Cheffy’s Favourite Pie Recipe
Ciao amici – I hope you are having the most fantastico family holidays at our caravan sites now we are open for 2017! This week is national pie week and I have been practising making my very own Italian pie recipes.
What better way to cater for your self-catering break than making a homemade Pizza Pie!
- 1 aubergine
- 2 tbsp olive oil
- 2 red peppers
- 450g fresh plum tomatoes
- 1 quantity shortcrust pastry
- 225g mozzarella cheese (sliced)
- 12 black olives roughly chopped
- 2 tbsp chopped oregano
- Handful of chopped basil
- 1 tbsp of milk to glaze
Pre-heat oven to 200C/fan 180/gas 6. Slice the aubergine and brush with olive oil, place on a baking tray with whole red peppers and bake for 15-20 minutes until the aubergines are golden brown and peppers are charred.
Cut the peppers in half once cool and remove the charred skin and seeds and cut into thick strips. Cut the tomatoes in half and remove the juice with dry kitchen towel, then thinly slice.
Roll out half of the pastry then use to outline the pie plate. Arrange half the aubergine slices in the pastry case and top with half of the peppers. Season each layer and add the mozzarella cheese on top and cover with tomato slices.
Sprinkle over the oregano, basil and black olives and repeat the layers using the left over ingredients. If you are a meat lover you may also want to add chicken and pancetta to the pizza pie.
Brush the edges of the pastry with water and roll out the remaining pastry to cover the pie. Trim the edges and seal together. Finally brush the pie with milk and place on a baking tray/ sheet for 25 minutes until golden and crisp.
Please post your favourite pie recipes and pictures to our Facebook page! When a moon hits your eye like a big pizza pie That's amore !
Recipe from Good Food Vegetarian Christmas magazine, December 2006