Serves 6
Preparation: 20 min
Cooking: 20 min
CRUST
- 500 g puff pastry
FILLING
- 1 kg roast vegetable mix, roasted
- 2 cloves garlic, finely chopped
- 6 sprigs thyme
- 300 g mozzarella, diced
- handful spinach, chopped
- salt and pepper
- 1 egg, lightly beaten
Preheat the oven to 180 °C and grease a cake tin.
1 Roll out half of the dough to make a 30 cm circle and place it on the baking sheet. Filling: Scatter the vegetable mix evenly on top. Sprinkle with the garlic, thyme, mozzarella, spinach and seasoning.
2 Roll out the other half of the pastry into a 35 cm circle and place on top. Brush the edges of both dough rounds with egg and crimp or twist together all around to seal the pie.
3 Brush the top with egg and make several cuts in the dough on top to let the steam escape. Bake for 20 minutes or until golden brown and crispy. Remove from the oven and cool slightly. Cut into wedges and serve warm.
