Vegetable Pumpkin and Potato Pies

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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.