Ingredients List
- 8 Jus-Rol™ Ready Rolled Shortcrust Pastry Ovals, thawed
- 1 small Butternut squash, halved, de-seeded and cut into wedges
- 1 large Sweet potato, peeled and cut into medium chunks
- 2 Parsnips, peeled and cut into chunks
- 2 large Leeks, washed well and cut on the diagonal into short lengths
- 6 large Tomatoes
- 2 Red onions, peeled and cut into wedges
- Chilli oil
- Fresh rosemary
- Red wine, cider or ale
- Beaten egg to glaze
Roasted Vegetable Pies
Recipe for 8 Pies
Preheat oven to 200°C/400°F/Gas Mark 6
Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves. Roast until just tender and allow to cool.
Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.
Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops. Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.
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