Ingredients:
- Puff pastry (You can buy a good all butter puff from supermarket)
- 3 tbsp olive oil
- 1 tsp oregano
- 1 large onion, roughly chopped
- 1 green chilli, deseeded and finely chopped
- 1 tbsp thyme leaves, chopped
- 2 garlic cloves, crushed
- 1 large potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1 medium courgette dice
- 1 large red pepper (diced)
- Vegetable stock cube
- 120g Red Leicester mature Cheddar, coarsely grated
- Salt and black pepper
Method:
- Place a large-lidded sauté pan on a medium–high heat. Add 2 tablespoons of the oil and, once hot add the onion, chilli and thyme. Cook for another 4 minutes, add the garlic and cook for another minute, stirring.
- Add the potato, carrot, courgette and peppers, stir and then crumble in the stock cube. Reduce the heat to medium, cover and cook for 5 minutes. Add of salt and a generous grind of black pepper and continue to simmer, covered, for 10 minutes, stirring from time to time, until the vegetables are cooked through.
- Preheat the oven to 180ºC Fan.
- Brush oil to the sides and bases of an extra-large 6-hole muffin tin. Roll out the pastry 2–3mm thick, cut out 6 circles, 14cm in diameter, and press down into the tin. Trim the edges, reusing the spare pastry to roll out for a second time. Cut out 6 more circles, 8cm in diameter – these will form lids.
- Fill each pie with filling, brush the rims with egg and place the lids on top. Pinch the edges together securely, brush the lids with the remaining egg and prick each pie with a fork in a few places. Allow to rest in the fridge for 10 minutes.
- Place in the oven and bake for 30–35 minutes, until golden-brown. Remove from the oven and set aside for 5 minutes before serving warm or at room temperature.
- Served with a salad
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