Mini Vegetable Pies
|Shortcrust pastry dough||12 Ounce (350 Gram)|
|Puff pastry dough||12 Ounce (350 Gram)|
|Egg||1 , beaten|
|Extra virgin olive oil||4 Tablespoon|
|Button mushrooms||1 Pound, quartered (500 Gram)|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chopped thyme||1 Tablespoon|
|Carrots||8 Ounce, chopped (250 Grams)|
|Parsnips||8 Ounce, chopped (250 Grams)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Tomato passata||17 Fluid Ounce (500 Milliliter)|
1. Prepare the filling. Heat half the oil in a flameproof casserole and fry the mushrooms with a little salt and pepper for 4-5 minutes until golden. Remove with a slotted spoon and set aside. Add the remaining oil to the pan and fry the onion, garlic and thyme for 5 minutes. Add the carrots and parsnips and fry for a further 5 minutes until softened and lightly golden.
2. Add the wine to the pan and boil rapidly for 3 minutes, then stir in the passata, mushrooms and more salt and pepper. Bring to the boil, cover and simmer for 20 minutes. Remove the lid and cook for a further 20 minutes or until the vegetables are tender and the sauce is really thick. Set aside to cool completely.
3. Cut the shortcrust pastry into 6 equal pieces and roll each out on a lightly floured surface. Use the pastry to line 6 x 12 cm (5 inch) individual pie dishes. Divide the puff pastry into 6 and roll each piece out thinly so that each piece is slightly larger than the dishes.
4. Fill the pies with the cooled vegetable stew. Brush around the rim of the pastry with beaten egg and top with the puff pastry, pressing the edges together to seal. Trim off the excess pastry with a sharp knife and cut a small slit in the centre of each pie. Brush the tops with the beaten egg and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes until golden. Serve hot.