VEGETABLE & FETA POT PIES
SERVES 4
1.25kgmixedvegetables(weused
sweetpotato,fennel,redonion,
zucchiniandparsnip),chopped
(^1) / 3 cup(80ml)extravirginoliveoil
(^3) / 4 cup(150g)feta,crumbled
1 tspgroundcoriander
(^1) / 2 tspdriedchilliflakes
1 cupmixedherbs(weusedflat-leaf
parsley, dill and tarragon)
1 cup(250ml)pure(thin)cream
Finelygratedzestof1 lemon
1 x 375gsheetfrozenall-butter
puffpastry,thawed
1 egg,lightlybeaten
2 tsp white sesame seeds
Preheatovento200°C.
Placevegetablesin a singlelayerin a
roastingpan,drizzlewithoilandseason.
Roast for 1 hour or until tender and lightly
caramelised.Coolcompletely. Reduce
ovento180°C.
Combinevegetables,feta,coriander,
chilli,herbs,creamandlemonzestin a
bowlandseason.Divide among four
300mlpiedishes.
Tomakepielids,placepastrysheet
ona cleanworksurfaceandcutout
4 circles,about1.5cmwiderthanthetops
ofthedishes.Placepastryoverfilling
toenclose,cuttinga smallincisionfor
steamtoescape.Brushwitheggand
scatterwithsesameseeds.Bakefor
35-40minutes or until pastry is golden
and flaky.
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