Ginger-spiced Vegtable Pie

This is a great pie to make if you're having friends over for supper. To start with, it's vegetarian - so there is no reason to worry about your guests dietary requirements. Also, it's rather frugal, though your guests would never realise!
If you're making the pastry from scratch, then the preparatory process will be lengthy. Though, overall, this pie is easy and pretty much foolproof.

For the pastry:
50g Butter (your life will be easier if it's room temp)
100g Plain Flour
A little water

Don't be afraid of making pastry, (it's incredibly cheap, and not that hard to do - children make it in school)
Absent minded-ly rub the butter and flour together between your fingertips until the consistency resembles bread-crumbs.
Add a little water at a time and bind the crumb-like mixture together using a knife to form a ball of pastry. Wrap in cling film and put in the fridge to firm.

(If you are using ready-made pastry, then you may enjoy sitting in front of the tv with a cup of tea instead of pawing at flour and butter.)

For the filling:
2cm fresh ginger
3 gloves of garlic
1 chili pepper (chili alterations such as dried chili, etc, will work fine.)
3 peppers
75g mushrooms
1 onion
1 carrot
1/2 courgette
sweet chili relish.
Oil for frying

(The aforementioned vegetables are merely suggestions, use whatever you can get your mitts on)
1. Chop your chosen vegetables up.
2. Crush the garlic, grate the ginger and chop the chili. Fry over a LOW heat for a few minutes.
3. Add the chopped vegetables and heat them over a medium heat for about 5 minutes until soft. 4. Add 3 tablespoons of your sweet chili relish and mix into the softened vegetables.
5. Roll out your pastry on a floured surface and arrange in a greased pie tin, or similarly suitable vessel.
6. Put the vegetable mixture into the pie case and create an artful pastry arrangement to form the lid of the pie.
7. Cook in a moderate oven for 30mins, until golden.

Nice served with new potatoes and a crisp salad.