Skip to main content
Main

Mixed Vegetable Ring

A pastry dish with sautéed vegetables, custard, walnuts, and cheese baked until golden.

From the Recipes Wiki (Fandom) · 12 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mixed Vegetable Ring

Oven200C / 400F / Gas 6
Time35-40 minutes

Ingredients

Directions

Prepare the vegetables

  1. Pre-heat oven to 200C / 400F / Gas 6.

  2. Melt 25 g (1 oz) of the butter in a large saucepan.

  3. Lightly fry the onion and mushrooms for 5 minutes, until softened.

  4. Add the courgettes, aubergine and red pepper and cook for 5 minutes, stirring occasionally.

  5. Add the tomatoes.

Make the choux-style base

  1. Melt the remaining butter in a saucepan with the milk, then bring to a boil.

  2. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon.

  3. Allow to cool slightly, then beat in the eggs, a little at a time.

  4. Stir in the walnuts.

Bake and serve

  1. Pipe or spoon around the edge of a well-greased 900 ml (1 pint) ovenproof serving dish.

  2. Fill the centre with the vegetables.

  3. Bake for 35-40 minutes, until the pastry is risen and golden.

  4. Sprinkle with the cheese, return to the oven until the cheese has melted.

  5. Serve immediately.

Nutrition, whole recipe (rough)

1012Calories
40 gProtein
39 gFat
127 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Walnut1 walnut half (4g)26
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Chili1 tsp (2.7g)8

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the flour paste and help the base puff and set as it bakes.
Plain flour
Forms the starch-and-egg paste that gives the risen, golden edge its structure.
Butter
Adds richness and fat that helps the paste cook to a golden colour.
Milk
Moistens the paste and adds richness as it heats and thickens.
Cotswold cheese
Melts over the vegetables to add flavour and a creamy topping.

The step that matters

Beating the eggs into the flour paste. Adding eggs while the paste is still hot can scramble them, so let it cool slightly and add them a little at a time. Beating gradually gives a smooth, glossy paste that rises evenly in the oven.

Swap the onion

How well each one fits the dish's main ingredients (butter, mushroom, pepper, tomato, milk, flour, egg):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, mushroom, pepper, tomato, milk, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesMacaroni and CheeseMacaroni and Cheese102 recipesTomato BisqueTomato Bisque61 recipes