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How to make Individual vegetable pies

Yield = 12
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 2 (400g) Desiree potatoes, washed, cut into 1cm cubes
  • 310g can creamed corn
  • 270g chargrilled red capsicum, finely chopped
  • 3 hard-boiled eggs, chopped
  • 1 1/2 cups grated tasty cheese
  • 1/4 cup finely chopped chives
  • 5 sheets shortcrust pastry
  • 1 egg, lightly beaten
  • tomato chutney, to serve

Method

  • Step 1 Cook potatoes in a saucepan of water over high heat for 5 to 8 minutes or until just tender. Drain. Rinse under cold water. Drain. Transfer to a bowl. Cool.
  • Step 2 Add corn, capsicum, eggs, cheese, chives, and salt and pepper to potatoes.
  • Step 3 Place a baking tray into oven. Preheat oven and tray to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Cut 12 x 10.5cm (diameter) circles from 3 pastry sheets. Use to line muffin holes. Spoon corn mixture into pastry. Brush edges with water.
  • Step 4 Cut 12 x 8cm (diameter) circles from remaining pastry. Place over corn mixture. Press edges together with a fork to seal. Brush with egg. Bake for 40 minutes or until golden. Stand for 5 minutes. Turn onto a wire rack. Serve with chutney.