Corn & capsicum pie

Corn & capsicum pie

Bread slices 12 crust removed

Capsicum 12

Cheese sauce

Milk 4 cups

Grated cheese 4 tbsp

Flour 4 tbsp

Butter 4 tbsp

Filling

Boiled corn 400 gm

Spring onions 8

Green chilies 2

Ginger small piece

Tomatoes 2

Celery 2 sticks

Oil/ butter 2 tbsp

Crust of bread slices

Salt & chili pdr to taste

Topping

Potatoes 400 gm

Salt & pepper to taste

Milk to mix

Garnishing

Grated cheese, tomatoes, capsicum rings

Method

Cut the bread crust, halve, stem & de-seed capsicums.

Prepare the filling by heating butter in a pan. Fry onion till transparent. Add chopped tomatoes, cook for a while. Add chopped celery, green chilies & ginger.

Immerse bread crust in water, squeeze out the water 7 add to the cooking mixture. At last add corn, salt & chili pdr. Mix well. Remove from fire.

Fill the capsicum halves with the above mixture.

Make the cheese sauce by heating butter, add flour roast well, remove from fire. Add cold milk, mix well, then heat till thick by stirring well. Add cheese.

Boil, peel & mash potatoes. Add salt & pepper to  taste, knead to a pliable dough with milk.

Grease a baking dish, arrange bread slices, put the filled capsicum halves on them, pour cheese sauce over it. Pass the prepared potato mixture through a vermicelli mould for the topping. Garnish with grated cheese, tomato slices & capsicum rings.

Bake in a hot oven for 20 minutes.