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INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups canned beans (butter beans, kidney beans, pinto beans and lima beans), drained
1 clove garlic, crushed
1 tsp. parsley
1 tbsp. fresh basil, finely chopped
1 tsp. fresh oregano, finely chopped
2 cups tomato sauce
1 tsp. salt
1 tsp. black pepper
1 cup fresh grated Parmesan cheese
1/4 cup milk to seal and glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine garlic, parsley, basil, oregano, tomato sauce, salt and black pepper. Add beans and mix well.
Moisten edges of pastry base with half the milk. Spoon in the bean mixture. Sprinkle with Parmesan cheese.
Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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