date:Jun 26, 2014
Ingredients
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
1/2 quantity Basic egg mix (see related recipe)
1 tablespoon chopped fresh coriander leaves
Method
1. Preheat oven to 200C/180C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
2. Use pastry to line base and sides of a 2.5cm-deep