Makes 4 generous servings
Ratatouille:
1tbsp oil
2 onions
4 tomatoes
1 aubergine
3 courgettes
2tbsp butter
2tbsp cornflour
¾pt milk
Pastry:
2oz butter
4oz self-raising flour
2oz cheddar cheese, finely grated
2oz peanuts, finely chopped
a little milk
beaten egg, to glaze
Cook the vegetables in the oil for 20 minutes until soft.
Melt the butter in a saucepan and mix in the cornflour. Blend in the milk little by little and heat until the sauce has thickened. Stir the sauce into the vegetables and put in an oven proof dish.
To make the pastry, rub the butter into the flour and add the cheese and peanuts. Add a little milk and form a dough. Roll out the pastry, place on top of the ratatouille mixture, trim and brush with beaten egg.
Bake at 375°F for 30 minutes.