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Individual vegetable pies
Individual vegetable pies
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Satisfying veggie pies perfect for Meat-Free Mondays.
Ingredients:
  • 400g potato
  • 310g can creamed corn
  • 270g chargrilled red capsicum, finely chopped
  • 3 hard-boiled eggs, chopped
  • 375.00 ml grated tasty cheese
  • 62.50 ml finely chopped chives
  • 5 sheets shortcrust pastry
  • 1 egg, lightly beaten
  • tomato chutney, to serve
Instructions:
  • Boil potatoes in a saucepan of water over high heat for 5 to 8 minutes until just tender. Drain and rinse under cold water. Transfer to a bowl and allow to cool.
  • Mix in the corn, capsicum, eggs, cheese, chives, salt, and pepper with the potatoes.
  • - Preheat your oven, along with a baking tray, to 200°C. - Grease a muffin pan with 1/3-cup capacity. - Cut out 12 circles with a 10.5cm diameter from 3 pastry sheets and line the muffin holes with them. - Fill the pastry with the corn mixture and seal the edges by brushing with water.
  • Cut 12 circles with an 8cm diameter from the leftover pastry. Lay them over the corn mixture and seal by pressing the edges together with a fork. Brush with egg, then bake until golden, about 40 minutes. Let it stand for 5 minutes before transferring to a wire rack. Serve with chutney.

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