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Free-form vegetable pie
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfying veggie pie - perfect for meatless Mondays!
Ingredients:
  • 1 (about 400g) swede, peeled, cut in half lengthways, cut into 1cm-thick slices
  • 1 (about 300g) parsnip, peeled, cut into 2cm-thick batons
  • 1 (about 200g) orange sweet potato (kumara), peeled, cut crossways into 1cm-thick slices
  • 1 large (about 200g) carrot, cut into 2cm-thick batons
  • 1 sachet bouquet garni (MasterFoods brand)
  • 300ml vegetable liquid stock
  • 2 sheets (25 x 25cm) frozen ready rolled butter puff pastry (Pampas brand), partially thawed
  • 40.00 ml horseradish cream
  • 20.00 ml fresh rosemary leaves
  • Green salad, to serve
Instructions:
  • 1. Preheat your oven to 230°C and line a baking tray with non-stick baking paper. 2. Melt butter in a saucepan over medium-high heat and add swede, parsnip, sweet potato, and carrot. 3. Sprinkle the contents of the bouquet garni sachet over the vegetables and pour in the stock. 4. Bring to a boil over high heat and cook uncovered for 15 minutes, stirring occasionally until the vegetables are tender. 5. Drain and enjoy your deliciously tender vegetable medley.
  • While waiting, cut a 20cm-diameter disc from each pastry sheet, then cut each disc into quarters. Place on a lined tray and bake in a preheated oven for 8-10 minutes until they are puffed and golden.
  • Lay down a pastry piece on each plate, spoon over some of the vegetable mixture, top with 2 teaspoons of horseradish cream, add another pastry triangle, then sprinkle with rosemary for garnish. Serve alongside a green salad.

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