Mushroom, corn & zucchini pie for $10

1. Preheat oven to hot, 200°C.
   
2. Line four 12cm pie pans with pastry, extending it over edge of pans. Cover with baking paper. Fill pans with dried beans, rice or pasta. Blind bake for 10 minutes. Remove paper and filling.
   
3. Meanwhile, heat butter and oil together in a large frying pan on high. Saute mushrooms and zucchini for 2-3 minutes until just tender. Cool slightly. Transfer to a bowl with corn, cheese, capsicum and onion. Season to taste.
   
4. Spoon vegetable mixture evenly into pastry shells. Cover each pie dish with remaining pastry. Press and pinch edges to seal pastry. Brush with milk. Make an air vent with the point of a knife. Bake for 20-25 minutes until pastry is golden. Serve with salad leaves.

Also in the mag this week:

From the food pages

• Corn and polenta muffins
  
• Chocolate honeycomb muffins
  
• Risotto Milanese
  
• Budget meal planner: Chicken korma for $10
  
• Reader recipe: Date cake by Iris Hollander, Doubleview, WA.