Free-form vegetable pie

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  • 4Servings
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In



Print Recipe

This hearty vegetable pie is a great dinner idea for meat-free Mondays.

Credit by: KingOfChef

Ingredients

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Nutrients

2252 kj ENERGY
29g FAT TOTAL
19g SATURATED FAT
11g FIBRE
9g PROTEIN
57mg CHOLESTEROL
648.86mg SODIUM
13g CARBS (SUGAR)
55g CARBS (TOTAL)




Step by step method

  • Step 1

    Preheat oven to 230°C. Line a baking tray with non-stick baking paper. Melt butter in a saucepan over medium-high heat. Add swede, parsnip, sweet potato and carrot. Cut open bouquet garni sachet and sprinkle over vegetables. Add stock, bring to the boil over a high heat. Cook, uncovered, stirring occasionally, for 15 minutes or until vegetables are tender. Drain.

  • Step 2

    Meanwhile, cut a 20cm-diameter disc from each pastry sheet. Cut each disc into quarters. Place on lined tray. Bake in preheated oven for 8-10 minutes or until puffed and golden.

  • Step 3

    Place a pastry piece on each plate. Spoon over some of the vegetable mixture, top with 2 teaspoons of horseradish cream and another pastry triangle. Sprinkle with rosemary to garnish. Serve with green salad.




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