Pie Maker Vegetable Pies
If you love a vegetarian pie filled with leftover veggies and a creamy sauce, then you will love pie maker vegetable pies.
Servings: 2
Calories: 1259kcal
Ingredients
- 100 g Pie Crust
- 1 Puff Pastry Sheet
- 100 g Leftover Cooked Veggies
- 75 g Grated Mature Cheddar Cheese
- 100 ml Double Cream
- 2 Tsp Parsley
- Salt & Pepper
- Egg Wash
Kitchen Gadgets
Instructions
- Place your leftover veggies into a bowl. If they are big chunks, then trim them down.
- Then add in double cream and grated cheese and mix well.
- Roll out your pie crust bottom (made of homemade shortcrust pastry) and the puff pastry lid. Then place the shortcrust bottom into the pie maker.
- Add the veggie filling and then press down the puff pastry lid. Snip the top of the pie with scissors to allow your pie to breathe as it cooks.
- Brush with egg wash and then place the lid down on your pie maker and cook for 12 minutes or until golden.
Notes
Leftovers – We used leftover veggie bake, but this would work with many leftover veggie dishes.
Veggies – Also make sure your veggies are like medium sized chunks. You are making mini pies and don’t want 2 pieces of vegetables taking over the pie.
Thanks for reading pie maker veggie pie on Recipe This. We have many more pie maker recipes for you to check out next. Though if you would like more pie ideas do check out our air fryer frozen chicken pot pies.
Nutrition
Calories: 1259kcal | Carbohydrates: 88g | Protein: 24g | Fat: 91g | Saturated Fat: 35g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Cholesterol: 108mg | Sodium: 785mg | Potassium: 304mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3660IU | Vitamin C: 6mg | Calcium: 337mg | Iron: 5mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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