October 29, 2015
This is an impressive looking recipe, yet isn’t difficult to make at all. You may substitute other vegetables, but do remember to include lots of different colors, and use vegetables that will cook in about the same amount of time.
Add the flour and cook for 1 minute. Remove the pan from the heat and stir in the stock, soymilk, and wine. Return the pan to the heat and bring to a boil, stirring, until thickened. Stir in the oregano and season with salt and pepper to taste.
Roll half of the pastry out on a floured surface to form a rectangle the same size as the bottom of the pan (not including the sides). Roll out the other half of the pastry to the same shape, but about 2 inches wider and 2 inches longer than the baking pan that you are using (to allow for the sides). Put the larger rectangle into the pan. Spoon the filling on top of the pastry, ensuring an even spread of colors.
Place the smaller rectangle on top of the pan, crimping together the edges of the pastry. Cut parallel slits across the top of the pastry (at a 45 degree angle). The pastry will puff as it bakes, creating diagonal slits to reveal the colorful vegetables inside.
This recipe is adapted from Classic Vegetarian Recipes.