Chilli Soy Chargrilled Veg and Beef

1/4 cup rice wine vinegar (or apple cider vinegar)

2 tablespoons sesame oil (canola/veg oil is also ok)

1/4 cup brown sugar

1/4 cup soy sauce

200g Small Mushrooms (optional)

1 long red chilli, finely chopped (leave seeds out and use only flesh of ½ chilli for family friendly version)

3 local garlic cloves, crushed

250g Eggplants

200g Zucchini

2 Small Capsicum

400g beef rump steak, trimmed (pork and chicken also work well)

1 fresh Spring Onion bunch, thinly sliced

100g dried rice or wheat noodles

1 bunch Pak choy, trimmed, halved lengthways

1 Bunch Chinese Broccoli, trimmed, halved lengthways

1/2 teaspoon sesame seeds, toasted

Fresh coriander stem and leaves

Long red chilli, sliced, extra, to serve for those who like more heat!

Heat oven to 180 degrees. On a lightly floured surface, roll out the dough into two 4mm thick circles to a diameter slightly larger than that of your baking dish. Press one pastry circle into the pie dish. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine fruit, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar and/or cinnamon if you like.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool slightly before serving. You can also par cook the fruit mixture in a pan prior to adding to the pie, which will reduce the baking time to between 30 and 45 min.