How to make it

  • 1. start by boiling the rice for about 20 mins otherwise it will not get soft in the oven
  • 2. wash and chop the courgettes finely, chop the onion and add both to a large bowl
  • 3. also add the peas, washed and chopped basil
  • 4. when the rice has softened up, rinse it under cold water to remove the excess heat and starch and add to the vegetables
  • 5. make the dough by adding salt to the flour, mix and add water and oil
  • 6. stir with a fork and then work with your hand
  • 7. blend the seeds with water and 1 tbsp olive oil
  • 8. add the miso and whisk well to dissolve
  • 9. add the mixture to the vegetables
  • 10. take a piece off the dough to make the top of the pie and stretch the remainder with a rolling pin on a pre-floured surface (this will prevent it from sticking to the counter and pin) and carefully place it in the pie dish
  • 11. prick with the end of a fork
  • 12. add the seed/miso/oil emulsion to the vegetables and mix well
  • 13. lay the vegetables mix in the pie dish and flatten with a spoon
  • 14. cut the excess dough from the side
  • 15. stretch the top part of the pie again on a pre-floured surface and carefully transfer on top of the vegetables
  • 16. join both perimetres of the dough together to seal off the pie
  • 17. bake in a pre-heated oven between 30 and 40 mins at 180C or gas mark 4

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