Vegetable and feta pot pies

Name: Vegetable and feta pot pies
Yield: 4
Ingredients: 1.25kg mixed vegetables (we used sweet potato, fennel, red onion, zucchini and parsnip), chopped; 1/3 cup (80ml) extra virgin olive oil; 3/4 cup (150g) feta, crumbled; 1 tsp ground coriander; 1/2 tsp dried chilli flakes; 1 cup mixed herbs (we used flat-leaf parsley, dill and tarragon); 1 cup (250ml) pure (thin) cream; Finely grated zest of 1 lemon; 1 x 375g sheet frozen all-butter puff pastry, thawed; 1 egg, lightly beaten; 2 tsp white sesame seeds

Rate now

Jump to recipe

by Matt Wilkinson

Chef and author

Nov 10, 2018

A hearty vegetarian pie to warm up those cold autumn nights.

1.25kg mixed vegetables (we used sweet potato, fennel, red onion, zucchini and parsnip), chopped
1/3 cup (80ml) extra virgin olive oil
3/4 cup (150g) feta, crumbled
1 tsp ground coriander
1/2 tsp dried chilli flakes
1 cup mixed herbs (we used flat-leaf parsley, dill and tarragon)
1 cup (250ml) pure (thin) cream
Finely grated zest of 1 lemon
1 x 375g sheet frozen all-butter puff pastry, thawed
1 egg, lightly beaten
2 tsp white sesame seeds

Method

1.

Preheat oven to 200°C.
2.

Place vegetables in a single layer in a roasting pan, drizzle with oil and season. Roast for 1 hour or until tender and lightly caramelised. Cool completely. Reduce oven to 180°C.
3.

Combine vegetables, feta, coriander, chilli, herbs, cream and lemon zest in a bowl and season. Divide among four 300ml pie dishes.
4.

To make pie lids, place pastry sheet on a clean work surface and cut out 4 circles, about 1.5cm wider than the tops of the dishes. Place pastry over filling to enclose, cutting a small incision for steam to escape. Brush with egg and scatter with sesame seeds. Bake for 35-40 minutes or until pastry is golden and flaky.