The coronation and two bank holidays will make May a month to remember this year. These dishes are perfect for a sharing spread and won’t cost a king’s ransom!
Veggie rainbow picnic pie
■ Serves 12-14 ■ Prep 45 mins
■ Cook 1 hr 40 mins
- 450g butternut squash, peeled, sliced and cut into small chunks
- 2 tbsp olive oil
- 1 large onion, sliced
- 550g small waxy potatoes, peeled and sliced
- 2 x 375g blocks all-butter puff pastry
- flour, for dusting
- 320g ready-rolled sheet
- all-butter puff pastry
- 2 tbsp breadcrumbs
- 300g pack cooked beetroot, sliced
- 450g jar roasted red peppers, drained
- 200g block vegetarian feta, sliced
- 150g frozen peas
- small bunch each of parsley and mint, chopped
- 10 eggs
- 2 tbsp sesame seeds
1 Heat the oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.
2 Reduce the oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long double thickness strip of parchment (to help you lift the pie out once cooked). Squeeze the two pastry blocks together, then roll out on a floured surface to the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.
3 Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs, seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top. Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Cool completely before slicing, or chill for up to two days before serving.
PER SERVING (14) 486 kcals, fat 29g, saturates 17g, carbs 40g, sugars 6g, fibre 4g, protein 15g, salt 0.9g
THREE CHEERS
If you fancy something a little different and not necessarily alcoholic, try these:
CITRUS ICED TEA ■ Make the tea with 6 ordinary tea bags, 1.2 litres boiled water and 2 tbsp caster sugar. Add 10 mint sprigs to the mix and infuse for 10 mins. Strain and cool. Pour into a jug, stir in 300ml orange juice and the juice of 1 lime and serve with orange slices, mint leaves and plenty of ice. Serves 6.
REALLY EASY L
