Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Butter - 110 g (4 oz),
- Onion - 1 large sliced,
- Mushrooms - 50 g (2 oz),
- Courgettes - 2 sliced,
- Aubergine - 175 g (6 oz) quartered and sliced,
- Red pepper - 1 seeded and sliced,
- Tomatoes - 3 skinned and chopped,
- Milk - 215 ml (7 fl oz),
- Plain flour - 110 g (4 oz),
- Eggs - 3 beaten,
- Walnut pieces - 40 g (1 oz) chopped,
- Cotswold cheese - 110 g (4 oz) grated.
- =
Directions
1. Pre-heat oven to 200C / 400F / Gas 6.
2. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
3. Add the courgettes, aubergine and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes.
4. Melt the remaining butter in a saucepan with the milk, then bring to a boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 pint) ovenproof serving dish.
5. Fill the centre with the vegetables. Bake for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve immediately.