TIP: If you don’t have all these veggies on hand, these pies would also be tasty with pumpkin, corn, carrots or broccoli.
TIP: If you don’t have all these veggies on hand, these pies would also be tasty with pumpkin, corn, carrots or broccoli.
Prep 30 Mins • Cook 35 mins • Serves 4.
• 300 g kumara, peeled, chopped • ½ head cauliflower, cut into florets • 1 zucchini, chopped • / cup frozen peas, thawed.
• 2 sheets puff pastry, halved cheese sauce • 40 g butter • 1 clove garlic, crushed • 2 tbsps plain flour.
• 1½ cups milk, warm • ¾ cup tasty cheese, grated • ¾ tsp ground nutmeg.
1 Preheat oven to hot, 200 c. Preheat an oven tray. Lightly grease four shallow ¾ cup pie dishes.
2 Cook kumara and cauliflower in boiling water 5- 6 mins. Add zucchini. Boil 1 min. Drain. Return to saucepan with peas. Cook on low 1- 2 mins. Cool.
3 Cheese Sauce meanwhile, in a saucepan, melt butter on medium. Saute garlic a few seconds. Add flour and cook, stirring, 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer 3 mins. Stir in ½ cup cheese and nutmeg. Season.
4 Line dishes with pastry. Trim edges. Bake blind 10 mins. Pile cooled vegetables into cases. Pour cheese sauce over top. Sprinkle with remaining cheese.
5 Transfer pies to hot oven tray. Bake 15 - 20 mins, until sauce is bubbling and tops are golden.
