Make the most of leftover roast vegetables from Sunday dinners or special events such as Christmas day and turn them into a magnificent pie. Use a mix of leftover roasted or steamed vegetables such as pumpkin, parsnips, steamed peas, broccoli and even zucchini.
Ingreadient:
- 2 sheets frozen shortcrust pastry, just thawed
- 1 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
Direction:
- Preheat the oven 220°C/200°C (fan-forced). Place a baking tray large enough to hold the pie in the oven to preheat
- Place a large sheet of baking paper onto a flat work surface. Place one sheet of pastry in the centre. Brush well with beaten egg. Add second sheet of pastry over the top with a quarter turn, so that there are 8 points of pastry. Roll out carefully with a rolling pin until pastry measures around 35-38 cm. Cut around the rim to form a circle. Discard pastry offcuts
- Spread fruit chutney onto the pastry leaving a 6cm edge. Crumble over cheese and pile cooked vegetables over the top. Fold up edges, pleating the pastry as you go. Brush pastry with egg
- Using the baking paper as a handle, lift pie onto preheated baking tray and return to oven. Bake 30 minutes or until pastry is golden and cooked through. Top with dollops of fruit chutney and scatter with chopped parsley
