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VEGETABLE
PIES
1
quantity or 250 g shortcrust pastry
FILLING
750 g potatoes, chopped
2 tablespoons butter
1/2 cup milk
1/2 cup grated cheddar cheese
300 g pumpkin, chopped
300 g sweet potato, chopped
200 g broccoli, chopped
120 g green beans, trimmed and halved
2 tablespoons chopped basil
1/2 cup grated parmesan cheese
Roll
out pastry on a lightly floured surface
until it's 1/8 inch thick. Line 6 small
pie dishes with pastry and refrigerate until
required.
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Cook
potatoes in a saucepan of boiling water until
soft. Drain and mash potatoes with butter and
milk, and stir through cheddar cheese.
Boil
pumpkin and sweet potato until soft, and then
drain and mix with mashed potato, broccoli, beans
and basil. Spoon vegetables into pastry cases
and top with parmesan.
Bake
in a preheated 400°F oven for 30 minutes or
until pies are golden.
Serves
6.
[The
New Cook, Donna Hay]
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