Leftover Roast Vegetable Pie

Prep: 10 minutes

Cook: 30 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

125

Recipe by: Rosella

Make the most of leftover roast vegetables from Sunday dinners or special events such as Christmas day and turn them into a magnificent pie. Use a mix of leftover roasted or steamed vegetables such as pumpkin, parsnips, steamed peas, broccoli and even zucchini.

Credit: Whisk Media Group

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Leftover Roast Vegetable Pie

Ingredients:

2 sheets frozen shortcrust pastry, just thawed

1 egg, beaten

½ cup (125ml) Rosella Fruit Chutney, plus extra to serve

100g blue cheese, crumbled

600g cooked leftover roast potatoes, sweet potatoes, carrots or Brussels sprouts, coarsely chopped

Chopped parsley to garnish

Method:

Preheat the oven 220°C/200°C (fan-forced). Place a baking tray large enough to hold the pie in the oven to preheat
Place a large sheet of baking paper onto a flat work surface. Place one sheet of pastry in the centre. Brush well with beaten egg. Add second sheet of pastry over the top with a quarter turn, so that there are 8 points of pastry. Roll out carefully with a rolling pin until pastry measures around 35-38 cm. Cut around the rim to form a circle. Discard pastry offcuts
Spread fruit chutney onto the pastry leaving a 6cm edge. Crumble over cheese and pile cooked vegetables over the top. Fold up edges, pleating the pastry as you go. Brush pastry with egg
Using the baking paper as a handle, lift pie onto preheated baking tray and return to oven. Bake 30 minutes or until pastry is golden and cooked through. Top with dollops of fruit chutney and scatter with chopped parsley

Tips & Hints:

Use a mix of leftover roasted or steamed vegetables such as pumpkin, parsnips, steamed peas, broccoli and even zucchini
Instead of blue cheese, use up any leftover cheese from your Christmas cheese board such as brie, Manchego or feta