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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 free-form pies bursting with roasted butternut pumpkin and creamy 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
  • 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) and line a baking tray with non-stick baking paper. Arrange the vegetables in a single layer on the tray, spray with oil, and roast for 25 minutes, turning once, until tender. Allow to cool.
  • Prepare 2 baking trays with non-stick baking paper. Cut pastry into 6cm x 13cm circles using a bowl as a guide. Place crumbled fetta in the center of each pastry circle, top with vegetables, ensuring a 3cm border is left around the edge. Gently fold pastry over the vegetables, pleating the edges with your fingers to secure them in place. Place the assembled pastries on the prepared trays, then brush the pastry with egg wash.
  • Bake pies for 25-30 minutes until the pastry turns a beautiful golden brown. Transfer to a serving platter and generously sprinkle with fragrant thyme leaves.

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