Roast Vegetable Pies
6 sheets frozen shortcrust pastry
150 ml thickened cream
2 garlic cloves crushed
1 corn cob
1 bunch dutch carrots trimmed and peeled
300g of potatoes peeled and chopped
300g of pumpkin peeled and roughly chopped
200g brussells sprouts roughly chopped
½ cup of frozen peas
1 cup of grated cheddar cheese
1 egg beaten
“THE CAREMELISED ROASTED VEGETABLE FLAVOUR MAKES YOU FORGET ABOUT MEAT - FOR A WHILE”
Fill a large saucepan to around one third with salted water and bring to a boil. Add the brussells sprouts and the chopped carrots, and simmer for 5 minutes. Then add the peas and corn kernels and cook for a further 5 minutes until all the vegetables are tender.
Drain and then return the vegetables to the pan along with the potatoes and pumpkin and place over a low heat. Add the cream mixture, and mash until the potatoes are reasonably smooth, and the other vegetable are rougly mashed. Stir in the cheese and mix through, then allow the mixture to cool.
Fill each of the pie cases with the mixture. Then cut out rounds to fit the tops from the remaining pastry sheets. Brush the edges of the bases with a little egg, and use a fork to gently press the lids down onto the base, taking care not to crack the base edges.
Cut a 2cm hole in the centre of each pie top, and brush the tops with butter. Sprinkle with sesame seeds and bake in a 180 degree oven for 20 minutes or until golden and brown.
Meanwhile either boil or steam the whole carrots, and trim to suit the depth of the pie. Poke one into each pie top for presentation.
Pre heat your oven to 180 degrees.
Cut six rounds out of the pastry sheets that are large enough to cover the base of individual non stick pie tins, with about 1cm overhang all round after they are gently pressed into the base. Cover each pie base with baking paper and fill with pastry weights or non cooked rice. Bake for 10 minutes, then remove the paper and weights, and bake for a further 8-10 minutes until golden. Remove from the oven and allow to cool slightly.
Meanwhile place cream and garlic in a small saucepan and bring just to below boiling point, the set aside,
Slice the kernels from the corn and set aside. Reserve 6 of the carrots whole, and then chop the remaining ones and set aside.
Arrange the pumpkin and potato on a baking tray lined with baking paper in a single layer, and lightly drizzle with vegetable oil.
Turn your oven up to 200 degrees and bake until the pumpkin is soft and caremelised, and the potatoes are golden. Remove from the oven and set aside.
IT'S UP TO YOU HOW MUCH YOU WANT TO MASH THE VEGETABLES. YOU CAN HAVE A CHUNKY OR SMOOTH TEXTURE DEPENDING ON YOUR TASTE. IMPORTANT TO MAKE SURE THE FILLING IS AT LEAST ROOM TEMPERATURE BEFORE FILLING THE CASES.
YOU CAN ALSO USE PUFF PASTRY FOR THE TOPS TO MAKE THE PIES A BIT LIGHTER TO EAT.
A few steps in it - but nothing is too difficult