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Mini Cheesy Vegetable Pie Recipe


Well well, it has been a long time between recipes again. I'm sorry! I'll try and be better. They really are my favourite posts to publish. 

Today's recipe has been a firm favourite in my house for a few months now and I suspect as the winter months creep in they will continue to be. There is something about pies that scream comfort food to me. Making them in mini form means they are great for my one year old, and also makes me less guilty if I consume a sneaky one. 



Once made, they are perfect for freezing and reheating which I love. They are great for either dinner or lunch. They're even convenient to take with you on the go and as they are mini, they are best of all perfect for little fingers. Perfect two times in one paragraph, can you see how much I adore these pies?

I always make my shortcrust party using my kitchenaid, check it out if you have one because it's super easy. Otherwise you can just use refrigerated ready roll which is super convenient. This recipe is one that screams out for creativity and/ or using the contents of your fridge and pantry. Make the cheese sauce and add any veggies, meat or anything else you like. Simple!


Mini Cheesy Vegetable Pies


Prep time: 25 minutes
Cook time: 25 minutes

Ingredients
  • 2 portions shortcrust pastry (or one packet ready roll)
  • 1/2 onion
  • 2 cups mixed vegetables (I used a mixture of carrots, peas, broccoli and cauliflower)
  • 25g plain flour
  • 25g butter
  • 250ml whole milk
  • 115g (1 cup) shredded cheese
  • 1 tablespoon american mustard
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 egg (beaten)
Cooking Directions
  1. Preheat oven to 180ºC.
  2. Fry onion. Steam vegetables and make sure all the elements are cut into bit size chunks. Put all in one bowl and place aside.
  3. To make cheese sauce add butter and flour to saucepan on medium heat and whisk together until ingredients form a paste. Add milk bit by bit and whisk continuously until the sauce is thick. Don't allow to boil.
  4. Once sauce is a thick consistency take off the heat and whisk in cheese immediately. Add mustard and nutmeg. Taste the mixture and season with salt and pepper (more mustard and nutmeg if you like too). Set aside to cool.
  5. Save one third of the pastry portion for the tops of the pies and put aside. Roll out the rest and cut with large cookie cutter size using the crimped side. Grease 12 hole muffin tin with butter and cut out 12 round pastry shapes. Place round shapes in muffin holes.
  6. Once pie filling is cooled distribute evenly in pastry cases, ensure that you leave enough room to enclose with pastry top.
  7. With a smaller sized cookie cutter, cut out 12 round shapes with the crimped side.
  8. Brush inside rim of pastry case and top with beaten egg and seal by crimping together. Brush top of the pie with beaten egg and prick the top with a skewer or fork to allow steam to escape during the baking process.
  9. Bake mini pies for 25 minutes, making sure top of pies are golden brown and pastry on the bottom is cooked through.




Enjoy!

Kat x

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11 comments

  1. These look great, I've never made my own pies before but I'll have to, it so much nicer know what is inside the pie.

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    Replies
    1. So true! You never know these days and this way you can make it exactly as you want it! X

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  2. Ooh these sound lovely, what a great way to use up left over veg from a meal. And that pastry looks beautiful! Yum! #foodpornthursdays
    Angela x
    Only Crumbs Remain

    ReplyDelete
    Replies
    1. Thank you! I do pride myself on my killer pastry x

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  3. Oh wow! I had no idea you could freeze pies I'm definitely going to recreate this recipe! Thank you!

    ReplyDelete
  4. These are cute and something I'm sure my boys would love. I've never actually made pies before as I'm not a huge pastry fan but my boys def are so I should give them a go! Thanks for sharing x

    ReplyDelete
    Replies
    1. Hope they like them. Thanks for stopping by x

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  5. Oh wow, these look soooo good! They'd go over so well in my house. And, they are fairly easy to make! Thanks so much for sharing your recipe with #foodpornthursdays x

    ReplyDelete
    Replies
    1. Yep! I've not been able to freeze my batches lately because they go like hot cakes X

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  6. Mmm...it really doesn't get any better than pie crust and cheese sauce, does it?! These look wonderful, and I completely agree that there is something very comforting about pies, both sweet and savory.

    ReplyDelete

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