These pies are delicious and really quick to make (if you buy the pastry!), and they are usually good for fussy eaters – yes, I have one!!
1. For the filling (do this early in the day so its cooled down and ready when you want to make the pies):
I usually do a simple combination of 3 vegetables.
Here we have equal quantities of :
butternut (about 2 large), potatoes (about 8), peas (about 500g)
plus 1 leek finely chopped
2. Chop vegetables into small cubes and toss into a pot with a vegetable stock cube or 2T veg stock powder.
- I LOVE this yellow pot of mine. My mom-in-law gave it to me. Its real enamel and about 40 years old with a good heavy base!
3. Fill with water till vegetables are not quite covered, bring to the boil and simmer with lid half on for about 1/2 hour until the vegetables are soft.
- You can drain out extra water afterwards using a sieve if necessary.
- The filling shouldn’t have extra water as it will make the pies soggy.
4. Allow filling to cool.
5. Roll out your pastry
- Bought pastry can be rolled out a bit flatter than it is in the package
- Look out for a post on homemade spelt pastry.
- This time we used bought pastry – shortcrust and puff pastry both work well.
6. Cut circles of pastry, brush around the edges of each circle with some beaten egg, put your filling in the centre and close the pies by pressing alternate spots in opposite directions around the edge.
- I like to stand them up like the pie on the left above – I find its easier to seal them well.
7. Bake at 190C for about 30 minutes.
- Yummy – you can even add some simple grated cheese instead of the vegetables for the really fussy eaters. Enjoy!
“God is faithful, by whom ye were called unto the fellowship of his Son Jesus Christ our Lord.” 1 Cor 1v9