Rich Vegetable and Pasta Pie

In the past I have cooked this as the centrepiece for a vegetarian meal. It is based on the rich pasta pies of Emilia-Romagna, which date back to the Renaissance.


Sweet Shortcrust Pastry

  • 8 oz / 230 g plain flour
  • pinch of salt
  • 2 oz / 60 g caster sugar
  • 4 oz / 110 g unsalted butter, cubed
  • 4 egg yolks


Mix the dry ingredients together, make a well in the centre and add the butter and egg yolks. Gradually mix these in with your fingertips and gather the dough together into a ball, trying not to handle it too much. Cover and chill for 1 hour.