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Roast vegie free-form pies
Roast vegie free-form pies
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious rustic pies filled with roasted butternut pumpkin and tangy feta cheese.
Ingredients:
  • 700g butternut pumpkin, cut into 3cm chunks
  • 3 sheets frozen shortcrust pastry, thawed
  • 100g feta cheese
  • 2 zucchini, halved lengthways and cut into 3cm pieces
  • Olive oil spray
  • 1 egg yolk, lightly beaten
  • 10.00 gm water
  • Few fresh thyme sprigs, for garnish
  • 1 red onion, cut into 3cm pieces
Instructions:
  • Preheat the oven to 190C (170C fan-forced). Line a baking tray with non-stick baking paper. Arrange vegetables in a single layer on the tray and lightly spray with oil. Roast for 25 minutes, turning halfway through, until they are tender. Allow to cool before serving.
  • Prepare 2 baking trays with non-stick baking paper. Cut pastry into 6cm x 13cm circles using a bowl as a guide. Place crumbled feta in the center of each circle, top with vegetables, leaving a 3cm border. Fold pastry over the vegetables, pleating the edges with your fingers for a secure hold. Transfer to the baking trays and brush the pastry with egg wash.
  • After 25-30 minutes in the oven, until the pastry turns a beautiful golden brown, transfer the pies to a serving platter and generously sprinkle with fresh thyme.

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