Roasted Vegetable Pies

Roasted Vegetable Pies

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Easy
tray
8
clock
15 minutes bake time

Try this roasted vegetable pies recipe, the perfect warmer for winter evenings. Made with Jus-Rol shortcrust pastry and garnished with a sprig of rosemary.

Ingredients

  • Small check mark in a circle icon 8 Jus-Rol™ Ready Rolled Shortcrust Pastry Ovals, thawed
  • Small check mark in a circle icon 1 small Butternut squash, halved, de-seeded and cut into wedges
  • Small check mark in a circle icon 1 large Sweet potato, peeled and cut into medium chunks
  • Small check mark in a circle icon 2 Parsnips, peeled and cut into chunks
  • Small check mark in a circle icon 2 large Leeks, washed well and cut on the diagonal into short lengths
  • Small check mark in a circle icon 6 large Tomatoes
  • Small check mark in a circle icon 2 Red onions, peeled and cut into wedges
  • Small check mark in a circle icon Chilli oil
  • Small check mark in a circle icon Fresh rosemary
  • Small check mark in a circle icon Red wine, cider or ale
  • Small check mark in a circle icon Beaten egg to glaze
Equipment required
  • Baking Sheet
  • Pie Dish
  • Pastry Brush
Techniques Used

Method

  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.
  3. Roast until just tender and allow to cool.
  4. Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.
  5. Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops.
  6. Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.

Made With

Frozen Shortcrust Pastry Block