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Mr McGregor’s Winter-Garden Vegetable Pies

Fun vegetable pies that your children are sure to enjoy!
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Course: Main
Servings: 6 pies
Author: delicious. magainze, July 2011

Ingredients

  • 5 sheets frozen shortcrust pastry thawed
  • 150 ml thickened cream
  • 2 garlic cloves finely chopped
  • 1 corn cob or 80g frozen corn kernels
  • 1 bunch Dutch carrots trimmed
  • 600 g potatoes peeled and chopped
  • 150 g brussels sprouts roughly chopped
  • ½ cup 80g frozen peas
  • 1 cup 120g grated cheddar
  • 1 egg lightly beaten

Instructions

  • Preheat oven to 180C.
  • Cut six 15cm rounds from 3 pastry sheets. Use to line 6 holes of a Texas muffin pan (the cups should hold 185ml each). Prick pastry with a fork, then chill for 10 minutes.
  • Cover 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 a further 8 minutes or until golden. Allow to cool slightly.
  • Meanwhile, place cream and garlic in a small saucepan, bring to just below boiling point and set aside.
  • Slice the kernels from the corn cob and set kernels aside. Reserve 6 whole carrots, then peel and chop remaining carrots and set aside.
  • Place potatoes in a pan and cover with cold, salted water. Bring to a simmer over medium-high heat and cook for 5 minutes. Add the brussels sprouts and chopped carrot and simmer for 3 minutes, then add the peas and corn kernels and cook for a further 2 minutes until all the vegetables are tender. Drain, then return vegetables to the saucepan over low heat. Pour in the cream mixture, then mash until the potatoes are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season with salt and pepper and cool slightly. Divide the vegetable mixture among the pastry cases. Set aside.
  • Cut out six 10cm rounds from the remaining 2 pastry sheets, and cut a 2cm round hole in the middle of each round. Brush edges with egg and top each pie with a pastry lid. Press edges with a fork to seal. Brush pies with egg, then bake 15-20 minutes until pastry is golden.
  • Meanwhile, blanch whole carrots in salted boiling water for 3-4 minutes until just tender. Drain and refresh in ice water.
  • Push a whole carrot into the top of each pie and serve warm.