Dinner ideas

Vegetable pithiviers with tomato sauce

A Pithivier is round, enclosed pie with origins in France and can be made sweet or savoury.



1.Preheat oven to 180°C/350°F. Oil oven trays.
2.Combine tomato, sugar, half the oil and half the vinegar in a large bowl. Place tomato pieces, skin-side down, on an oven tray; roast for 1 hour 40 minutes. Remove from oven; return to same bowl; crush with potato masher. Cover to keep warm; reserve tomato sauce.
3.Place capsicum pieces skin-side up, on an oven tray. Roast in oven for 40 minutes or until softened. Place capsicum in a plastic bag; close tightly. Cool. Discard skin, membrane and seeds; slice thinly.
4.Meanwhile, melt butter in a large frying pan; cook zucchini, stirring, for 5 minutes or until softened. Place zucchini in a small bowl; cover to keep warm. Cook mushrooms and garlic in same pan, stirring, for 5 minutes or until mushrooms soften. Add port; cook, stirring, until liquid evaporates.
5.Cut 4 pastry sheets into 16cm squares; cut remaining sheet into quarters. Place one of the small squares on an oven tray; centre 9cm cutter on pastry. Layer one-quarter of the mushroom mixture, one-quarter of the zucchini and one-quarter of the capsicum on pastry; remove cutter. Brush border with a little combined egg yolk and milk; top with one of the large squares, press edges together to seal.
6.Using a sharp knife, cut around pithiviers, leaving a 5mm border; mark pastry with a swirl design from centre to side, without cutting through. Brush with egg mixture. Repeat with remaining pastry, vegetables and egg mixture. Bake for 25 minutes.
7.Combine spinach, remaining oil and remaining vinegar in small bowl.
8.Serve pithivier with tomato sauce and salad.

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