Is it teething time for your little one?

Mini root vegetable pies

Prep: 70 mins
Cook: 25 mins
Mini root vegetable pies
These little pies packed with seasonal vegetables and topped with sharp melted cheese make perfect savoury nibbles.
 

For the pastry

225g plain flour, plus extra for rolling out

1 tsp cumin seeds

¼ tsp ground turmeric

Pinch cayenne pepper

150g unsalted butter, chilled and diced

2 tbsp cold water

Milk, for brushing

For the filling

150g sweet potato

150g parsnip

150g swede

150g carrots

150g butternut squash

2 red onions, cut into wedges

2 cloves garlic

1 large red chilli, deseeded and chopped

½ tsp ground coriander

2 tbsp olive oil

125g baby leaf spinach

2 tbsp chopped fresh coriander

125g crumbly goat's cheese or feta

1 tbsp milk

Use a dry pan and toast the cumin seeds. Then grind in a pestle and mortar.

Put half in the powder in the a food processor along with the flour, turmeric, cayenne, and seasoning.

Add the cold, diced butter and pulse until the mixture looks like breadcrumbs.

Add the water, and pulse until the dough just starts to come together.

Remove and form the dough into a ball and then flatten into a disc.

Cover with cling film and chill for 1 hour.

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line 2 baking trays with greaseproof paper and set aside.

Use a roasting tray and layer the chopped root vegetables and red onion  and scatter with the crushed garlic, chopped chilli , the remaining ground cumin seeds and ground coriander.

Season with salt and pepper and drizzle over the olive oil.

Roast for 20 minutes, until the vegetables are tender and have turned golden.

Remove from the oven, scatter over the spinach and allow it to wilt. 

Cool, then stir through the coriander.

Divide the chilled pastry into 6 even pieces and, on a floured work surface, roll each out into discs roughly 16cm across.

Top each with a large spoon of the roasted vegetables, then add a generous amount of crumbled goat's cheese or feta over each.

Roughly fold each of the pies together allowing the vegetables to still peak through.

Brush the pastry with milk and place the pies on the baking trays and bake for 20-25 minutes, until the pastry is golden and the filling is hot. 

Serves
6

Preparation Time
70 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Spice

Recipe Type
Party Food, Entertaining, Snacks

Level of Difficulty
Easy

17 Shares

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.