Rustic Winter Warmer

I love the versatility of pastry and I had a few leftover veges in the fridge. With a little inspiration from a vegetable pie recipe a friend gave me earlier this year the result was a hearty and delicious meal.

Starring:
Pumpkin
Sweet Potato
Kale
Parsnip
Tomato
Eggplant
Spring Onions

Garnished with: Sesame seeds

Supporting ingredients:
80g of cheddar cheese
1 clove of garlic, crushed
1/2 cup of cream
2 sheets of ready-rolled puff pastry
salt and pepper

Tip: par boil the pumpkin, sweet potato and parsnip

Whisk half the cream with the crushed garlic and combine with vegetables, cheese and salt and pepper.

Beat eggs and whisk with the other half of the cream. Use to brush bottom layer of pastry before loading up the vegetables. Place the second layer of pastry over the vegetable mound and brush with egg/cream mixture.

Make a hole in the top (as per image)

Bake in oven at 200c for 35-40 minutes.

Remove from the oven and carefully pour the remaining egg/cream mixture into the hole on top of the pie.

Return to the oven for a further 10 minutes.

Allow the pie to stand for 5 minutes before cutting and serving.

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