Veggie Pies
Makes 12
Pastry
1 cup Self-Raising flour
1 egg
½ cup milk
½ cup oil
¼ tsp salt
I clove garlic, crushed
¼ cup grated parmesan cheese
sprinkle of dried herbs
3 cups Left-overs, I used baked veggies chopped up small
small tin corn
a few spinach leaves
2 tbsp pasta sauce
handful of grated cheese
extra grated cheese
dried herbs
Preheat oven to 200C/180C fan forced.
Greese a 12-hole muffin tin with oil.
In a food processor add all the pastry ingredients and process until it sort of comes together. Tip out onto a floured surface and knead the dough until it forms a ball and is a little elastic.
Divide dough into 12 pieces and roll each piece out flat into a round disk shape.
Carefully place each piece into a muffin hole. There should be extra dough hanging over the sides for you to fold back over when you’ve filled it with the mix.
Mix the lefts-overs, corn, spinach and grated cheese together in a large bowl.
Spoon this mix into each pie and fold the excess pastry over the mix very organically.
Add extra cheese on top of each pie and sprinkle some dried herbs on top too.
Bake for 30 minutes or until pies are golden, serve warm with salad.
*Variations- Left-over Chicken curry + rice
Left-over baked chicken added to veggies
Tin tuna or salmon with rice, cheese and sour cream.
The kids will love it.
Here is the PRINTABLE PDF for you to use as you wish.
