Harvest Pancake Pie

Buy or find

Cheddar cheese, 75g, grated

Zucchini filling
Butter, 25g
Neutral-tasting oil, grapeseed oil works, 2 tbs
Zucchini, 450g , thinly sliced
Brown onion, 1, chopped
Garlic clove, 1, crushed
Chopped tomatoes, 400g can
Tomato paste, 1 tbsp
Vegemite, 1 tsp
Dried mixed herbs, 1 tsp
Parsley, 1 tbsp, chopped
Salt and pepper, to taste

Mushroom filling
Butter, 40g
Neutral-tasting oil, grapeseed oil works, 1 tbs
Button mushrooms, 450g, sliced
Garlic clove, 1, crushed
Wholemeal flour, 4 tbsp
Milk, 200ml
Salt and pepper, to taste
Parsley, 2 tbs, chopped
Spring onions, 6 trimmed and sliced
Double cream. 2 tbs

Wholemeal pancakes
Wholemeal flour, 225g
Salt, a pinch
Eggs, 2
Milk, 450ml

Do

Preheat oven to 190 degrees celsius

To make the pancakes

Put the flour and salt into a basin, add the eggs and a little of the milk.

Whisk until the mixture is smooth and free of lumps.

Gradually add the rest of the milk to make a smooth batter - if necessary, add a little more milk, if it seems too thick.

Allow to stand for 30 minutes.

Pour the batter into a jug.

Heat a 20 cm frying pan or pancake pan and grease it well, and continue to grease with butter as you cook the pancakes.

Pour about 3 tbs of the batter in to the pan, swirling it around evenly.

Cook the pancake over a medium heat until light golden brown.

Turn over and cook the other side.

Repeat until all of the batter is used, storing the cooked pancakes on a dinner plate.

To make the zucchini filling

Melt the butter in a medium-sized frying pan, add 1 tbs grapeseed oil.

Add the zucchini and saute until just tender.

Remove them from the pan, leaving behind all the buttery juices.

Add the onion and cook until transparent.

Add the garlic, tomato, tomato paste, vegemite and dried herbs.

Simmer the sauce until thick, about 5-10 minutes, stirring occasionally to prevent it from sticking.

Remove from the heat and stir in zucchini and parsley.

Adjust salt and pepper to taste.

To make the mushroom filling

Melt the butter in a medium-sized frying pan, add grapeseed oil and add the mushroom.

Cook for a few minutes until just tender.

Stir in the garlic and flour, cook for a minute, then add the milk.

Stir until the sauce boils nand thickens.

Season with salt and pepper and simmer very gently for 1-2 minutes.

Remove from the heat and mix in the finely chopped spring onions, parsley and cream.

To assemble the pie

Place one pancake on at heatproof ound caserole dish.

Spread with some of the zucchini mixture.

Sprinkle with a little of the grated cheese.

Cover with another pancake.

Spread some of the mushroom mixture evenly over this pancake.

Top with another pancake.

continue the layers as above, finishing with a pancake.

Sprinkle the top of the pie with a little cheese.

Bake in the oven at 190 degrees celsius for 20-30 minutes until thoroughly heated through.

We prefer this without cheese. If not using cheese, you will need to cover with foil while baking.