Mixed Vegetable Ring

Mixed Vegetable Ring

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Cotswold cheese is a tangy blend of Double Gloucester with chopped chives and onions. Here it is used to make a light pastry ring, filled with a delicious mixture of colourful vegetables. Serve as a lunch or supper dish with salad.
Servings: 4
Calories: 628


  • 4 oz butter
  • 1 large onion skinned
  • 2 oz sliced mushrooms wiped
  • 2 courgettes sliced
  • 6 oz aubergine quartered and sliced 1 red pepper, seeded and sliced
  • 3 to matoes skinned and chopped salt and pepper
  • 7 1/2 oz fresh milk
  • 4 oz plain flour
  • 3 eggs beaten
  • 1 1/2 oz walnut pieces chopped
  • 4 oz Cotswold cheese grated


  • Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
  • Add the courgettes, aubergines and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes and season to taste.
  • Melt the remaining butter in a medium saucepan with the milk, then bring to the boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 1/2 pint) ovenproof serving dish.
  • Fill the centre with vegetables. Bake at 200°C (400°F) mark 6 for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve at once
Calories: 628 kcal
Carbohydrates: 38 g
Protein: 21 g
Fat: 45g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 219 mg
Sodium: 464 mg
Potassium: 885 mg
Fiber: 5 g
Sugar: 11 g
Vitamin A: 2234 IU
Vitamin C: 34 mg
Calcium: 340 mg
Iron: 3 mg
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