Harissa Vegetable and Feta Pies

 

These pies are a result of me trying to change up my quick tea of the week, which seems to have ended up being quiche. So, as a change, they are a vegetable mixture sealed in a short crust pastry parcel with some feta cheese. Perfect to serve with some couscous and vegetables or salad on the side as a quick and light meal. 

Recipe - Makes 5

For the pastry: 

• 200g plain flour
• 80g butter, diced
• 1/4 tsp salt
• 4-5 tbsp water

For the filling: 

• 100g butternut squash, peeled and cubed 
• 20g courgette, diced 
• 20g red pepper, diced
• 1 tsp harissa paste
• 40g feta cheese, cut into cubes
• Beaten egg, to brush
• Black sesame seeds, to sprinkle 

Put the flour and salt in a bowl and add the butter. Rub in to form breadcrumbs. Add enough water to form a rough dough. Bring together and turn out onto a work surface. Knead for a few seconds to smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.

Meanwhile, cook the vegetable in the microwave to soft and mix in the harissa paste. Leave to cool.

Remove the pastry from the fridge and roll out to a square 5mm thick. Trim the edges and cut four 11cm x 11cm squares. Roll out the trimmings of pastry and cut one further square of the same size. Lift onto a baking tray lined with baking paper. Place a tablespoon of the vegetable mix and top with feta cheese. Fold the corners of pastry into the centre and seal well. Chill in the fridge whilst you preheat the oven to 200C. Brush with beaten egg and sprinkle with sesame seeds and bake for 30 minutes or until browned. Remove and serve warm or transfer to a wire rack to cool.