Method

• 1.
  Preheat oven to 180°C.
• 2.
  Cut six 15cm rounds from 3 pastry sheets. Use to line six holes of a Texas (185ml) muffin-pan. Prick pastry with a fork, then chill for 10 minutes.
• 3.
  Cover each pie base with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for a further 8 minutes or until golden. Allow to cool slightly.
• 4.
  Meanwhile, place cream and garlic in a small saucepan, bring to just below boiling point and set aside.
• 5.
  Slice the kernels from the corn cob and set kernels aside. Reserve 6 whole carrots, then peel and chop remaining carrots and set aside.
• 6.
  Place potato in a pan and cover with cold, salted water. Bring to a simmer over medium-high heat and cook for 5 minutes. Add the brussels sprouts and chopped carrot and simmer for 3 minutes, then add the peas and corn kernels and cook for a further 2 minutes until all the vegetables are tender. Drain, then return vegetables to the saucepan over low heat. Pour in the cream mixture, then mash until the potatoes are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season and cool slightly. Divide the vegetable mixture among the pastry cases. Set aside.

• 7.
  Cut out six 10cm rounds from the remaining 2 pastry sheets. Brush edges with egg and top each pie with a pastry lid. Press edges with a fork to seal, then cut a 2cm round hole in the top of each pie. Brush pies with egg, then bake for 15-20 minutes until pastry is golden.
• 8.
  Meanwhile, blanch whole carrots in salted boiling water for 3-4 minutes until just tender. Drain and refresh.
• 9.
  Push a whole carrot into the top of each pie and serve warm.