Easy recipe Mr Mcgregors Winter-garden Vegetable Pies Recipe

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five sheets frozen shortcrust, pastry (Recipes by ingridients pastry) thawed about one hundred and fiftyml thickened cream (Recipes by ingridients cream) two garlic cloves, finely chopped one corn (Recipes by ingridients corn) cob one bunch Dutch carrots, trimmed six hundredg potatoes, peeled, chopped about one hundred and fiftyg Brussels, sprouts (Recipes by ingridients sprouts) roughly chopped one/two cup (about eightyg) frozen peas (Recipes by ingridients peas) one cup (about one hundred and twentyg) grated cheddar one egg, lightly beatenStep one Preheat oven to one hundred and eightyC. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Step two Cut six fifteencm rounds from three pastry (Recipes by ingridients pastry) sheets. Use to line six holes of a Texas (one hundred and eighty-fiveml) muffin-pan. Prick pastry (Recipes by ingridients pastry) with a fork, then chill for ten minutes. Step three Cover each pie base with baking paper and fill with pastry (Recipes by ingridients pastry) weights or uncooked rice. Bake for ten minutes, then remove the paper and weights and bake for a further about eight minutes or until golden. Allow to cool slightly. Step about four Meanwhile, place cream (Recipes by ingridients cream) and garlic in a small saucepan, bring to just below boiling point and set aside. Step five Slice the kernels from the corn (Recipes by ingridients corn) cob and set kernels aside. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Reserve six whole carrots, then peel and chop remaining carrots and set aside. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Step six Place potato in a pan and cover with cold, salted water. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Bring to a simmer over medium-high heat and cook for five minutes. Add the brussels sprouts (Recipes by ingridients sprouts) and chopped carrot and simmer for three minutes, then add the peas (Recipes by ingridients peas) and corn (Recipes by ingridients corn) kernels and cook for a further two minutes until all the vegetables are tender. Drain, then return vegetables to the saucepan over low heat. Pour in the cream (Recipes by ingridients cream) mixture, then mash until the potatoes are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season and cool slightly. Divide the vegetable mixture among the pastry (Recipes by ingridients pastry) cases. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Set aside. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Step seven Cut out six tencm rounds from the remaining two pastry (Recipes by ingridients pastry) sheets. Brush edges with egg and top each pie with a pastry (Recipes by ingridients pastry) lid. Press edges with a fork to seal, then cut a twocm round hole in the top of each pie. Brush pies with egg, then bake for fifteen-twenty minutes until pastry (Recipes by ingridients pastry) is golden. Step about eight Meanwhile, blanch whole carrots in salted boiling water for three-about four minutes until just tender. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Drain and refresh. Mr Mcgregors Winter-garden Vegetable Pies Recipe. Step nine Push a whole carrot into the top of each pie and serve warm..