Roast vegie free-form pies MODERATE SALICYLATES (V)


Surprisingly good and worth the fiddling. Our pastry was dairy-free and gluten-free so it is thicker than commercial shortcrust sheets.

3 sheets frozen shortcrust pastry, thawed
100g feta cheese, cream cheese or other failsafe cheese, or Tofu "cheese" (see next recipe)
700g butternut pumpkin, cut into 1cm cubes
2 zucchini, 15cm long peeled and cut into 4 lengthwise into pieces about 1cm long
1 spring onion, sliced into 4 lengthwise into pieces about 1 cm long
salt if desired
canola spray
parsley to garnish

Preheat oven to 190'C (170'C fan-forced). Spray a baking tray with canola oil. Spread chopped vegies in a single layer and spray them with more oil. Roast for 25 minutes, turning once, cool.

Using a bowl as a guide, cut several 13-15cm circles from the pastry and place separately in the wiped down and resprayed baking tray. Crumble feta into the centre of each pastry and top each with vegies, leaving a 3cm border around the outside. Fold pastry up over the vegies, pleating the edge with fingers so it stays in place. Bake for 25-30 minutes until golden-brown. allow to cool a little before placing on serving plates with garnish. Adapted from Coles website

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