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Roast vegie free-form pies

  • 0:25 Prep
  • 0:50 Cook
  • 6 Servings


  • 700g butternut pumpkin, cut into 3cm chunks
  • 3 sheets frozen shortcrust pastry, thawed
  • 100g feta cheese
  • 2 zucchini, halved lengthways and cut into 3cm pieces
  • Olive oil spray
  • 1 egg yolk, lightly beaten
  • 2 teaspoons water
  • Few fresh thyme sprigs, for garnish
  • 1 red onion, cut into 3cm pieces


  • 1
    Preheat oven to 190C or 170C fan-forced. Line a baking tray with non-stick baking paper. Spread vegetables on the tray in a single layer and spray with oil. Roast for 25 mins turning once until tender. Cool.
  • 2
    Line 2 baking trays with non-stick baking paper. Using a bowl as a guide, cut 6cm x 13cm circles from pastry. Crumble fetta into middle of each pastry round and top with vegetables leaving a 3cm border around edge. Fold pastry up over vegetables, pleating edges with fingers so it stays in place. Transfer to prepared trays and brush pastry with egg wash.
  • 3
    Bake pies for 25-30 mins until pastry is golden brown. Place on a serving platter and sprinkle with thyme.

Source: taste.com.au


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