[Recipe & Photo courtesy of Deeba from Passionate About Baking]
Shortcrust Pie Recipe
Plain flour – 200 gms ; sifted
Salt – 1 tsp
Unsalted butter – 100 gms; diced
Egg – 1 ; lightly beaten
Chilled water – 1-2 tbsp
Put the plain flour + salt + butter in a processor & work in short bursts to make into a breadcrumb texture. You can also do the same by hand by rubbing the butter in with your fingertips.
Shake the dough to aerate it. Make a well, add the egg & work the processor till the dough begins to come together. Take out the dough into a bowl, & add a little water, only if required, bring the dough together & shape into a rough ball. DO NOT overwork the dough, or the pastry will be tough.
Wrap in cling wrap & chill for 30 minutes.
Divide into 2 if you want a thin crust. Roll out & line your pie dish. To prevent baked pastry from shrinking, take care not to stretch the dough when rolling it out & fitting it into the tin.
Chill the shell for at least 30 minutes.
For the filling
Roasted garlic paste – 2 tsp
Cottage cheese – 200gms ; grated (use whichever cheese you fancy)
Sweetcorn – 1 cup
Roasted bell peppers – 1 red & 1 yellow; sliced fine
Cheddar – 50-100 gms for topping
Tomatoes 6-8 ; sliced thick
Fresh basil leaves – a good handful
Brush the base generously with the garlic paste. Top with cottage cheese, followed by corn, roasted peppers & season with salt & freshly grated pepper. Generously grate cheese over the top. Line the whole pie with tomatoes slices.
Bake at 180 degrees C for about 30 minutes; till done. Sprinkle with finely chopped fresh basil. Slice into wedges if you wish and serve with some bread and dipping sauce on the side.