Rice and Vegetable Pie

8 oz. flour (225g)
1 t baking powder
3 T olive oil
0 - cold water
0 - vegan milk
0 - sesame seeds
6 oz. ripe tomatoes (175g), skinned and chopped
4 oz. long grain rice (100g)
4 oz. artichoke hearts (100g), chopped
4 oz. green pepper (100g), chopped
1 oz. black olives (25g), chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
1 T finely grated lemon peel
1 T lemon juice
1 T tomato puree
1 t dried parsley
1 t dried mint
1/2 t dried dill
0 - black pepper

Cook the rice, drain and rinse under cold running water. Drain well. Heat the oil for the filling and fry the onion, garlic, green pepper, and lemon peel until soft. Add the tomatoes, lemon juice, tomato puree, parsley, mint, and dill and season with black pepper. Raise the heat and simmer for 3 minutes, stirring frequently. Remove from the heat and stir in the cooked rice, artichoke hearts, and olives, mixing thoroughly.

Sift the flour and baking powder into a bowl and add the oil. mix well, then gradually add enough cold water to bind. Knead the dough, then take two-thirds and roll it out on a floured board to line a greased 8 inch round loose-bottomed flan tin. Roll out the remaining dough to fit the top. Spoon the filling evenly into the pie case and cover it with the pastry lid. Press the edges of the pastry together to join and score a lattice design in the top with a sharp knife. Make a few slits in the pastry, brush it with vegan milk, and sprinkle with sesame seeds. Bake the pie in a preheated oven at 180°C/350°F for 35-40 minutes until golden brown. Carefully remove it from the tin and cut into wedges.

From A Vegan Taste of Greece