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Wholemeal Pumpkin and Vegetable Slice

Wholemeal Pumpkin and Vegetable Slice

1 cup white plain flour
160g (1 cup) wholemeal plain flour
125g butter, chopped
2 egg yolks
60ml (1/4 cup) water, approximately
1 1/2 cups cooked rice
200g (1 1/2 cups) grated smoked cheese

Vegetable filling:
250g broccoli, chopped
30g butter
350g (1 medium) leek, sliced
1 clove garlic, crushed
1/2 small red capsicum, chopped
1/2 small green capsicum, chopped
130g can corn kernels, drained
3 teaspoons curry powder
1 teaspoon ground cumin

Pumpkin filling:
2 cups cooked mashed pumpkin
6 eggs, lightly beaten

Grease 20cm x 30cm lamington pan. Sift flours into bowl, rub in butter; add egg yolks and enough water to make ingredients cling together. Knead dough gently on lightly floured surface until smooth. Cover, refrigerate 30 minutes.
Roll pastry on floured surface large enough to line base and sides of prepared pan. Make a double edge of pastry from scraps, join with a little egg white. Trim edges, pinch edges decoratively.
Line pastry with paper, fill with dried beans or rice. Bake at 200°C for 15 minutes, remove paper and beans, bake further 12 minutes or until lightly browned; cool.
Spoon rice into pastry case, top with half the vegetable filling; pour over half the pumpkin filling. Top with remaining vegetable filling, cheese, then remaining pumpkin filling. Bake, uncovered, at 180°C for about 30 minutes or until firm to touch.

Vegetable filling: Boil, steam or microwave broccoli until tender, drain; pat dry with absorbent paper. Heat butter in pan, add leek, garlic and capsicums, cook, stirring, until leek is soft. Add corn, curry powder and cumin, cook, stirring, until fragrant; stir in broccoli.

Pumpkin filling: Add pumpkin to dry pan, cook, stirring, until pumpkin is thick and excess liquid is evaporated; cool. Combine eggs and pumpkin in bowl.

Serves 6 to 8.

Recipe can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Broccoli suitable.

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