This is always a popular dish when vegetarians (and others) come to visit.  Today, as well as carrot, celery and onion, I'm making this pie using butternut squash, green pepper and a couple of lettuce leaves instead of courgette, as any mixture of veg is suitable.

'The' Pie, complete with circular decoration

Vegetable and Couscous Pie
Serves 6

Ingredients

1 pack ready-made Puff Pastry

Filling
1 oz butter/oil
1 tsp each Tumeric, Cumin and Coriander (or some Curry Powder)
1 Onion, chopped
1 Carrot, chopped
1 stick Celery, chopped
1 small Courgette, chopped (or Butternut Squash)
1 small cup Couscous, cooked (or Bulgar Wheat or Rice)
2 Eggs, beaten (or three egg yolks)
1 tbsp small seeds

1. Melt butter/oil, add onions, cook until soft, add spices and cook a bit more.
2. Cook rest of ingredients in a little water.
3. Turn on oven and set at 180C (gas 4).
4. Roll out puff pastry and cut into two large rounds.
5. Drain vegetables, keeping the liquid, add couscous and some salt.
6. Cool a little, add the eggs.
7. Egg the edges of pastry circle.
8. Pile on the vegetable mixture, leaving a 1" border.
9. Top with other piece of pastry, knock back the edges to seal.
10. Brush with egg and milk mixture.
11. Sprinkle on some poppy seeds or similar.
12. Cook for about 40 minutes.

The left-over vegetable mixture - it's always difficult to be exact with vegetables - I made into soup, before adding the couscous and eggs, using the vegetable 'water'.


Oven conversion table: http://www.onlineconversion.com/cooking_gasmark.htm