Individual vegetable pies

These veggie pies are a great, filling idea for meat-free Mondays.

Recipe «Individual vegetable pies» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Desiree potatoes, washed, cut into 1cm cubes, 310g can creamed corn, 270g chargrilled red capsicum, finely chopped, 3 hard-boiled eggs, chopped, 1 1/2 cups grated tasty cheese , 1/4 cup finely chopped chives, 5 sheets shortcrust pastry, 1 egg, lightly beaten , tomato chutney, to serve.

Ingredients:

• 2 Desiree potatoes, washed, cut into 1cm cubes 
• 310g can creamed corn 
• 270g chargrilled red capsicum, finely chopped 
• 3 hard-boiled eggs, chopped 
• 1 1/2 cups grated tasty cheese 
• 1/4 cup finely chopped chives 
• 5 sheets shortcrust pastry 
• 1 egg, lightly beaten 
• tomato chutney, to serve 

Instructions

1. Cook potatoes in a saucepan of water over high heat for 5 to 8 minutes or until just tender. Drain. Rinse under cold water. Drain. Transfer to a bowl. Cool.
2. Add corn, capsicum, eggs, cheese, chives, and salt and pepper to potatoes.
3. Place a baking tray into oven. Preheat oven and tray to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Cut 12 x 10.5cm (diameter) circles from 3 pastry sheets. Use to line muffin holes. Spoon corn mixture into pastry. Brush edges with water.
4. Cut 12 x 8cm (diameter) circles from remaining pastry. Place over corn mixture. Press edges together with a fork to seal. Brush with egg. Bake for 40 minutes or until golden. Stand for 5 minutes. Turn onto a wire rack. Serve with chutney.