Puff Pastry Pie filled with Roasted Baby Vegtables

Hey guys,

So I have a savory recipe for you today and as far as I am concerned, pies, soups and stews are all very autumn/winter foods. I have found an amazing recipe that I thought I could share with you and maybe you can make it too. (Makes 6)

Ingredients: 

2 x 320g of ready roll all buttered puff pastry
1 egg, beaten

12 baby carrots
12 baby cougettes
12 baby parsnips
1 tbsp of olive oil
6 tsp of tomato paste
2 tbsp of extra virgin olive oil

Method: 

1. Preheat the oven to 180C. Unroll the ready roll pastry and cut six 10cm squares with a long knife. Then cut 48 strips 2cmx10cm. Brush the squares of puff pastry with egg and on each of the sides of the square lay a strip of pastry. Then brush with egg again and bake in the oven for 20-30 mins.

2. While the pastry is cooking in the oven, cut the vegetables in half, horizontally. Once the pastry cases are out of the oven, pop the vegatables on a small baking tray, drizzle in olive oil and roast in the oven for 30 mins.

3. Cover the bottom of each pastry case with a tsp of the tomato paste and then arrange the roasted vegetables upright in the pie case. Then drizzle with a tiny bit of extra virgin olive oil and serve.