Budget recipes
Mushroom, corn & zucchini pie for $10
Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: VegetarianCourse: Lunch,
MainFavourite flavours: CheeseConvenience recipes: Budget
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
4 sheets frozen shortcrust pastry, thawed
30g butter
1 tablespoon olive oil
250g button mushrooms, trimmed, halved
2 small zucchini, halved, sliced
310g can creamed corn
½ cup grated tasty cheese
¼ cup chopped char-grilled capsicum
4 green onions, finely sliced
1 tablespoon milk
salad leaves, to serve
METHOD
- Preheat oven to hot, 200°C.
- 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.
- 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.
- 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.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale July 20, 2009).
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