Becel Roasted Vegetable Pie

Serves : 4

Preparation time: 30 minutes

Cooking Time: 60 minutes

Ingredients

Topping

• 30 ml (2 tablespoons) honey
• 30 ml (2 tbsp.) Becel original
• 15 ml (1 tbsp.) curry powder
• 250 ml (1 cup) cauliflower
• 250 ml (1 cup) carrot, sliced
• 250 ml (1 cup) broccoli
• 250 ml (1 cup) onion, thinly sliced
• 2 garlic cloves, chopped
• 250 ml (1 cup) zucchini, cubed
• 2 eggs
• 125 ml (1/2 cup) milk
• Salt and pepper to taste

Pastry

• 500 ml (2 cups) flour
• 170 ml (2/3 cup) Becel
• 2 pinches salt
• 1 egg, yolk
• cold water as needed

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a bowl, combine the honey, Becel and curry powder, then add the cauliflower, carrot, broccoli, onion, garlic and zucchini to coat.
3. On an ovenproof tray lined with a silicone mat, spread the vegetables, season with salt and pepper and bake for 20 to 30 minutes, until the vegetables are well roasted.
4. Meanwhile, in a bowl, mix the flour, Becel, salt and egg yolk with a fork.
5. Add just the right amount of water to obtain a dough that holds together, forming a ball which you then flatten into a disk.
6. Wrap the dough in cling film and refrigerate for 30 minutes.
7. Divide the dough into two balls and, using a rolling pin, roll them out on the work surface.
8. Using one of the doughs, line the bottom and edges of the pie dish.
9. Divide the vegetables between the layers.
10. Whisk eggs, milk, salt and pepper in a bowl.
11. Pour the mixture over the vegetables.
12. Place the remaining pastry on top. Make a hole in the center of the pastry and bake for 30 minutes.