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Olive Pride Mixed Veg Pies

Mixed Veg Pie

Olive Pride Mixed Veg pies
Recipe by: Tumi Mogoai

 INGERDIENTS

1 tin of mixed veg in sauce
1 tsp curry powder
1 sheet puff pastry
2 tbsp flour
2 tbsp Olive Pride Oil
1 cup vegetable stock
1 egg
herbs or spices of your choice
salt and pepper to taste

 METHOD FOR THE FILLING

 In a saucepan, on medium heat, add your oil then flour. Whisk together allowing the flour to cook off before adding your mixed veg and curry powder and any other herbs or spices of your choice.

Cook mixture for about 3 minutes before gradually adding your vegetable stock as you whisk.

Whisk throughout the entire process to ensure that you break down any lumps. 

Cook the filling for about 5-7 minutes then set aside to cool.

Preheat your oven to 180C

PREPARING THE PASTRY

To prepare your pastry, roll it out to about 1 cm thickness. Cut into two 7 x 18cm rectangles. 

To fill your pies, spoon about 2 spoonful’s of the filling into the  centre of each pastry leaving the edges uncovered. Then make a border using egg wash (1 egg + 2 tbsp water) on the uncovered edges before folding over and sealing the pie.

Using a sharp knife, make a small opening on the top of the pie to allow the steam to escape.

Brush the top and sides of the pies with the egg wash and bake in the oven until golden brown.


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