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Butternut Pumpkin Vegetable Pies




Source of Recipe


Internet


List of Ingredients




1 prepared pie crust
2 new potatoes, cubed
11 oz butternut pumpkin, cubed (available Jan. thru Sept.)
3-½ oz broccoli, cut into small florets
3-½ oz cauliflower, cut into small florets
1 zucchini, grated
1 carrot, grated
3 Green onions, chopped
¾ cup grated cheddar cheese
½ cup ricotta
½ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 egg, lightly beaten



Recipe



Steam or boil the potato and pumpkin for 10-15 minutes, or until just tender. Drain well and place in a large bowl to cool. Gently fold in the broccoli, cauliflower, zucchini, carrot, spring onion, cheeses, parsley and beaten egg. Season, to taste, with salt and cracked black pepper.

Preheat the oven to 375 degrees. Grease six 4 inch pie tins. Cut 6 – 8inch rounds out of the pie dough. Place pastry in the tins, leaving the excess overhanging.

Divide the filling among the tins. Fold over the overhanging pastry, gently folding or pleating as you go. Place on a baking tray, cover and refrigerate for 15 minutes. Bake for 25-30 minutes, or until the pastry is cooked and golden brown. Garnish with a sprig of fresh parsley. Serve hot.