Easter Vegetable Pie
3 sheets frozen shortcrust pastry, thawed
150ml thickend cream
1 garlic cloves, finely chopped
½ con cob
1 bunch Dutch carrots, trimmed (I chopped 3 and reserve 8 for topping)
300g potatoes, peeled, chopped,
4 Brussels sprouts, roughly chopped
¼ cup frozen peas
1 cup grated cheddar ( I used Gruyere cheese)
1 egg, lightly beaten
1. Preheat oven to 180C
2. Cut 8 x 12cm rounds from 2 pastry sheets. Use to line 8 muffin pan. Prick with a fork, then chill for 10mins.
2. Cover each pie base with baking paper and fill with pastry weights and bake for 10minutes. Remove the paper and weights and bake for further 8 mins or until golden. Allow to cool slightly.
3. Meanwhile, place cream and garlic in a small saucepan, bring to just below boiling point and set aside.
4. Place potato in a pan and cover with cold, salted water. Bring to a simmer over medium high heat and cook for further 5 minutes. Add Brussels sprouts and chopped carrot and simmer for 3 minutes, then peas and corn kernels and cook for a further 2 minutes until all the vegetables are tender.
5. Drain, then return vegetables to the saucepan over low heat. Pour in the cream mixture, then mash until the potato are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season with salt and pepper.
6. Cool slightly and divide the vegetable mixture among the pastry cases.
7. Cut out 8 x 7cm rounds from the pastry, cut a 2 cm rounds in the middle. Brush edges with egg and top each pie with a pastry lid. Press edges firm to seal.
8. Brush pie with egg, then bake for 15-20 mins until pastry is golden.
9. Meanwhile, blanch whole carrots in salted boiling water for 3-4 mins until just tender, drain and refresh.
10. Push a whole carrot into the top of each pie and serve warm.
Recipe adapted from： Delicious Magazine
Easter Greeting Card : Janet.K