I love these little pies they are so easy to make and are a great vegetarian option for a meal or for those ‘meat free’ nights I have once or twice a week. Not only are they delicious but also nutritious having several different vegetables in them, and they are also topped with melted cheese for added protein. You can also add some tinned or stewed lentils for that extra protein dimension.
Try these they are just delicious ♥
Ingredients:
- 2 potatoes, peeled & chopped
- 250gms pumpkin, peeled & chopped
- 125gms kumera (orange sweet potato) peeled & chopped
- 1 large carrot, peeled & chopped
- 1 small onion, peeled & chopped
- 50gms butter
- 1 tbsp curry powder
- 1 tomato, chopped
- ½ cup peas (frozen as they cook faster)
Method:
- Boil potato, pumpkin, kumera and carrot until just tender, drain.
- Saute the onion in the butter until soft, add curry powder, stir through, and saute 1 minute.
- Add vegetables to the pan and add a little water and toss through.
- Add tomato and peas, and cook for 5 minutes.
- Place in partly cooked pie shells, and sprinkle with grated tasty cheese.
- Place in a moderate oven until the cheese is melted….yummo!
Pastry – Thaw one sheet of shortcrust pastry, and cut to size and place in greased 2 small pie tins. Prick with fork and bake a few minutes until partially set.
serves two
Let me know how these little pies turn our for you they are a great staple ♥
