Vegetable Pie recipe contributed to Natures Trinity
Vegetable Pie 
{Serves 2.}
Ingredients:
- A selection of mixed frozen vegetables
- A quarter of a packet of mixed winter vegetables.
- A quarter of a pack of stir fry vegetables.
- Half a fresh diced red capsicum.
- One large brown-skinned onion.
- Add four sliced cherry tomatoes.
- Three sheets of thawed puff pastry.
- One vegetable stock cube.
- Water.
- Olive oil.
Methods:
- Add into non-stick frypan water to cover at least half the height from the base and a dash of olive oil.
- Take out three puff pastry sheets from the frozen packet and separate each sheet by placing it on a flat surface until thawed out.
- Next, add the frozen vegetables.
- Pour half of the frozen vegetables from each packet into a fry pan for steaming.
- Cut in half the broccoli as it may come in large pieces, and spread it evenly in the frypan.
- Add the fresh vegetables.
- Remove the brown skin from the onion and slice, separate into rings and spread evenly.
- Dice the red capsicum and spread it evenly across the frypan.
- Slice four cherry tomatoes and spread them evenly across the frypan.
- Add one vegetable stock cube, slice thinly and drop each piece into the mix to be evenly distributed.
- Cook on the stovetop on high heat until the water has reduced.
- Turn off the heat and move the frypan to another place on the stove to cool off.
- Pre-heat the oven for ten minutes on 190C
- In the meantime, the pastry sheets will have thawed. Serve the cooled cooked food in a ceramic container.
- I used three puff pastry sheets because I have one large and two small containers.
- Use half of the cooked food from the frypan and place it into the large container.
- Cover it with the thawed-out sheet of puff pastry and fold the overlapping puff pastry around the edge of the container.
- With the remainder of the food, share the food by placing it into the other smaller containers.
- Cover each container with the remaining puff pastry sheets and fold the edges neatly.
- Place all containers into an oven at 190C for approximately 35 minutes until the pastry becomes golden.
I hope you enjoy these vegetable puffs as much as I do.
Enjoy!
Julie Eden