Butterbean and onion pie

Another Rose Elliot recipe... baked in the traditional casserole lid, in the absence of an 8-inch flan tin! (My one flan tin is *huge*; more like 10 inches, I think.)

I made the error of trying to be too creative, and mixed some snippets of sweet pepper and chopped pak choi in with the layer of fried onion lining the pastry, on top of which the butterbeans are set; of course exactly the same thing happened that happens with my pizzas, and the vegetables exuded a lot of extra liquid and produced extremely soggy pastry underneath. I literally had to scoop the flan off the bottom of the dish with a spoon, rather than lifting it out in slices.

Still, the leftovers have solidified a bit in the fridge, and it was actually very tasty to eat, undercooked pastry or no...