There’s nothing better than a hearty homemade Pie for dinner – this recipe has a vegetarian carrot and potato filling
2 Medium Potatoes, peeled & cubed
4oog Puff Pastry
1 Tablespoon Olive Oil
1 medium carrot, peeled & chopped
½ Red onion, sliced
2 tsp veg stock dissolved in 25 ml water
1 egg, lightly beaten
Salt & pepper to taste
Preheat oven to 180C.
In a saucepan, heat one tablespoon of olive oil on a medium heat on the stove.
Once the oil is heated, fry the onions until translucent.
Once the onions look translucent and glossy, add in the garlic and carrots. Stir around to coat in the oil, and leave to fry for a further 2 minutes.
After adding the carrots, then add in the cubed potatoes; stir to coat in the oil. Place the saucepan lid on and allow to gently fry for 5 to 7 minutes.
In the meantime, dissolve the vegetable stock in 25ml of warm water.
Add the veg stock and 200ml of water to the saucepan with the potatoes.
Allow to gently simmer, until the water becomes a thicker gravy and the potatoes become tender and soft (about 30 minutes).
While the potatoes simmer, flour a dry clean surface, and roll out the puff pastry until slightly thinner (you don’t want it too thin that it will break easily).
Using a mug, glass or small side plate cut out circles and place on a large flat baking tray.
When the potato mixture has become thicker and ready to use; taste and add in salt and pepper if you feel the mixture needs it. Assemble the pies by brushing some of the lightly beaten egg on the edges of the puff pastry circles.
Using a teaspoon scoop ½ teaspoons worth of potatoes in the middle of the puff pastry circle.
Note: If you used a mug or glass to create the circles you will use about ½ teaspoon of filling. If you used a side plate, you will use about 3 healthy teaspoons of filling.
Take one side of the puff pastry circle and fold it over the filling to meet the opposite side.
Secure each side by pressing the end of a fork in to the edges, making prominent dents in the pie edges.
Once all pies have been assembled, place in the oven for 15 – 20 minutes or until golden brown.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.