Vegetable Pasta Pie
submitted by mariahswind 
from australia 
2 cup  flour
3/4 cup  cold butter or margarine
2 cup  spiral pasta
2 medium  red capsicum/pepper
2 medium  yellow capsicum/pepper
1 medium  onion
2 Tbsp  olive oil
1 tsp  dried basil
1/4 tsp  black pepper
1 large  egg
470 cottage cheese (or ricotta)
315 frozen chopped spinach
250 mozzarella, shredded
1 cup  spaghetti sauce
in a medium bowl mix flour and 1/2 tsp salt. with pastry blender or 2 
knives cut in butter/margarine until mixture resembles course crumbs. with 
a flat bladed knife gradually cut in 5-6 tbsp cold water into flour 
mixture until pastry is just moist enough to hold together, shape into a 
ball, cover with plastic wrap. refrigerate for 30 mins. prepare pasta 
according to pkg. directions, yet do not add salt to the water; drain and 
set aside. meanwhile, cut capsicum into 2 1/2 cm pieces and chop onion. 
in med. fry pan heat olive oil, cook onion until tender yet still crisp. 
add capsicum, basil, black pepper and 1/4 tsp salt and cook, stirring 
occasionally, until vegetables are tender. in a cup beat the egg, reserve 
1 tbsp of beaten egg and set aside. in another medium bowl mix remaining 
egg with cottage cheese, spinach and 1/4 tsp of salt, set aside. preheat 
oven to 200 degrees celsius. grease 23cm x 6cm round springform pan. cut 
pastry into 2 part. roll out bottom pastry (on lightly floured surface) 
to approximately 40 cm round. so that when placed into the greased pan it 
will overhang slightly. sprinkle bottom crust with 1/2 the mozzarella 
cheese, top with 1/2 the sauteed capsicum mixture, spread with 1/2 the 
cottage cheese/spinach mixture, top with spaghetti sauce, the pasta, 
sprinkle with remaining mozzarella, top with remaining capsicum mixture, 
then the remaining cottage cheese/spinach mixture. roll out remaining 
pastry to 28 cm round. place over filling allowing to overhang pan 
slightly. fold overhanging pastry toward center, pinching pastry all 
around to make a stand up edge; flute. cut slits in top crust to allow 
steam to escape during baking. brush top and edge with reserved egg. 
bake 55-60 mins. until crust is golden and filling is hot. allow to cool 5 
mins for easier slicing. remove side of springform pan to serve. serve 
cut into wedges with a tossed salad. serves 8. 
international recipes online 
on-line culinary discussion at 
(ID: 7940) Mirror: Sun, Apr 25, 2004

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