Vegetable Pies with Cheese and Herb Pastry

There is always something appealing about individual pies. These are filled with vegetables in a parsley sauce and topped with a tasty shortcrust pastry.

Vegetable Pies with Cheese and Herb Pastry
Vegetable Pies with Cheese and Herb Pastry
Servings Prep Time Cook Time
4servings 20minutes 35minutes
Servings Prep Time
4servings 20minutes
Cook Time
35minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 400°F (200°C). Put the flour in a bowl and rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and chives, then add enough cold water to bind to a dough. Wrap in plastic wrap and chill, while you make the filling.
  2. Heat the stock in a large pot until boiling, then add the broccoli, leek, beans and peas. Bring back to a boil, cover and simmer for 5 minutes. Drain, reserving 1 1⁄4 cups of the stock.
  3. Divide all the vegetables among four 1 1⁄2 cup pie dishes. Mix the cornstarch with the water and stir in the reserved stock. Pour into the pot and stir over a medium heat until thick and smooth. Add the parsley. Pour over the vegetables.
  4. Roll out the pastry and cover the pie dishes, sealing the rims with a little water. Cut a small vent in each pastry lid. Place on a baking tray and bake for 20-25 minutes until the pastry is firm and golden brown. Serve hot.
Recipe Notes

Variations: Use any selection of fresh, seasonal vegetables. Tomatoes add a splash of colour, but you could use corn or diced red pepper instead. For meat-eaters, add 4-6 diced strips of lean bacon to the vegetable filling.

Per serving: 409 calories, 18 g fat (4.5 g saturated), 15 g protein, 42 g carbohydrate, 9 g fibre