|
1 tbsp oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
2 potatoes, chopped
2 zucchini, chopped
1 carrot, chopped
1 parsnip, chopped
350g (11 oz) pumpkin, chopped
3/4 cup (185ml / 6 fl oz) chicken stock
6 sheets frozen puff pastry, thawed
1 egg, lightly beaten |
|
Method :
Heat the oil
in a large pan and add the onion. Cook over medium heat for 10 minutes,
or until very soft and golden, stirring occasionally. Add the garlic,
coriander and cumin, and cook, stirring, for 1 minute. Add the
vegetables to the pan and stir to combine with the onion mixture. Add
the stock and bring to the boil. Reduce the heat to medium-low and cook,
partially covered, until the vegetables are tender but not mushy, and
the liquid has evaporated. Stir the mixture occasionally. Remove from
the pan and cool completely.
Preheat the
oven to hot 210C (415F / Gas 6-7). Brush a large 6-hole muffin tin with
oil. Cut a 17cm (6.75 inch) round from 1 of the pastry sheets. Cut a 2
deep 'V's 2cm (3/4 inch) wide almost to the centre, opposite each other.
Fit the pastry into the tin, and fill with the vegetable mixture. Repeat
with the remaining pastry and filling. Using the leftover pastry, cut
strips 1.5cm (5/8 inch) wide, long enough to cross each pie. Brush the
edge of one of the pies with egg and lay the strips, slightly
overlapping, to cover one half of the pie. Gently press the edges to
seal, trim the excess pastry, and repeat with the other half of the lid.
Brush with the egg, then repeat with the remaining pies and pastry. Bake
for 20 minutes, or until the tops are puffed and golden brown. Leave in
the tin for a few minutes before easing out with a knife.
Makes 6
#Ads - Get the above cooking ingredients here at discounted price
|
