Vegetable Pumpkin and Potato Pies

1 sheet shortcrust pastry

250 g potatoes chopped

250 g pumpkin chopped

1 small zucchini chopped

1/3 cup sour cream

1 ½ cups grated tasty cheese.


Preheat oven to 200 C/180 C Fan forced.

Cut pastry into four squares press each piece of pastry into a lightly greased 12cm pie tin.

Line each pastry case with baking paper.  Cover base with rice as a weight.  Bake for 10 mins.

Remove rice and paper.   Reduce over to 180 C/160 C fan forced.

Bake cases for a further 5 minutes until golden.  Cool.

Boil, potato, pumpkin and zucchini until just tender.  Drain.

Combine sour cream with 1 cup of the cheese.  Season.

Add warm vegetables, gently mix.

Spoon vegetable mixture into pastry cases.  Sprinkle with remaining cheese.

Bake for 10 minutes or until cheese has melted.


  • Using the same method above I sometimes make 12 small pies in a muffin or cupcake tray.