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Mr Mcgregor's winter-garden vegetable pies
Mr Mcgregor's winter-garden vegetable pies
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Delicious mini veggie pies that kids will love!
Ingredients:
  • 5 sheets frozen shortcrust pastry, thawed
  • 150ml thickened cream
  • 2 garlic cloves, finely chopped
  • 1 corn cob
  • 1 bunch Dutch carrots, trimmed
  • 600g potatoes, peeled, chopped
  • 150g Brussels sprouts, roughly chopped
  • 80g pea
  • 120g cheddar cheese
  • 1 egg, lightly beaten
Instructions:
  • Preheat your oven to 180°C.
  • Cut out six 15cm rounds from 3 pastry sheets and line six holes of a Texas (185ml) muffin pan with them. Prick the pastry with a fork and chill for 10 minutes.
  • Line each pie base with baking paper, and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8 minutes, or until golden brown. Let them cool slightly.
  • In a small saucepan, gently heat the cream and garlic until just below boiling, then set aside.
  • Remove the kernels from the corn cob and set aside. Keep 6 whole carrots intact, then peel and chop the remaining ones. Set chopped carrots aside.
  • In a pan, cover the potato with cold, salted water and bring to a simmer over medium-high heat for 5 minutes. Add brussels sprouts and chopped carrot, simmer for 3 minutes, then add peas and corn kernels and cook for an additional 2 minutes until veggies are tender. Drain and return to the pan over low heat. Pour in the cream mixture, mash until smooth, leaving some vegetables slightly chunky. Stir in cheese, season, and let cool briefly. Spoon vegetable mixture into pastry cases and set aside.
  • Using a pastry cutter, create six 10cm rounds from the 2 remaining pastry sheets. Brush the edges with egg wash and cover each pie with a pastry lid. Seal the edges with a fork, cut a 2cm hole on the top of each pie, brush with more egg wash, and bake for 15-20 minutes until golden brown.
  • Blanch whole carrots in seasoned boiling water for 3-4 minutes until tender. Drain and cool quickly.
  • Garnish each pie with a whole carrot on top and serve warm.

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