Difference between revisions of "Vegetable Pies"
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== Ingredients == |
== Ingredients == |
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* 1 quantity pastry |
* 1 quantity [[pastry]] |
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* 300g potatoes, peeled and chopped |
* 300g potatoes, peeled and chopped |
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* 300g orange sweet potato, peeled and chopped |
* 300g orange sweet potato, peeled and chopped |
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== Source == |
== Source == |
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[[Modern Classics (Book 1)]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 05:12, 12 May 2013
Ingredients
- 1 quantity pastry
- 300g potatoes, peeled and chopped
- 300g orange sweet potato, peeled and chopped
- 300g butternut pumpkin, peeled and chopped
- 4 field mushrooms (275g), quartered
- 1 red capsicum, chopped
- 2 zucchinis, chopped
- 2 tbsp oil
- sea salt and cracked pepper
- 2 tbsp chopped rosemary
- 300g fresh ricotta cheese
- 3/4 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
Method
Preheat oven to 180 degrees C. To make the filling, place the potato, sweet potato, pumpkin, mushrooms, capsicum, and zucchini in a baking dish and toss with the oil, salt, pepper, and rosemary. Bake for 1 hour or until the vegetables are soft and golden. Set aside to cool.
Roll pastry to line big and small flan green flan dish.
Mix the vegetables with the ricotta and cheddar, fill the pie dishes with the mixture, and top with the parmesan cheese. Bake for 35 minutes or until pies are golden.
NB: adapted slightly from original recipe.
