leftover-roast-vegetable-pie

Use leftover roast vegetables left over from Sunday dinners or other special occasions like Christmas Day and transform them into a delicious pie. Mix leftover cooked or steamed veggies like parsnips and pumpkins, as well as steamed peas, broccoli, or even zucchini.

Ingredients:

Two sheets of frozen shortcrust pastry, just thawed

One egg, beaten

½ cup (125ml) Rosella Fruit Chutney, plus extra to serve

100g blue cheese, crumbled

600g cooked leftover roast potatoes, sweet potatoes, carrots, or Brussels sprouts, coarsely chopped

Chopped parsley to garnish

Method:

1. Preheat the oven to 200degC/220degC (fan-forced). Please set up a baking tray big enough to support your pie while baking and allow it to heat up.
2. Lay a large sheet of baking paper on an even work surface. Put one pastry sheet in the center. Use a beaten egg to brush it well. Then, place the second pastry on the top and turn one quarter to create eight places of pie. Make sure to roll out with the help of a rolling pin until the pie is about 35-38cm. Cut around the edge to create an oval. Recycle pastry scraps
3. Spread the chutney over the pastry, leaving a 6cm border. Sprinkle cheese on top, and then pile cooked vegetables on top. The edges are folded up, pleating the pastry in between. Brush pastry with egg.
4. Utilizing the baking paper to serve as the handle, place the pie onto a baking tray, then return to the oven. Bake for 30 minutes or until the pastry is golden and cooked. Serve with a few spoonfuls of chutney and sprinkle with chopped parsley.