One of the reasons the filling for these pies is so delicious is that we cook all the diced vegetables (potatoes, carrots, pumpkin) in oil with onion and garlic without water - they cook gently in their own juices and the flavours intensify and mingle.
We then add parsley and thyme, diced feta then chill the mixture before using it to fill our handmade
We then snap freeze the pies - they bake perfectly, straight from frozen.
Frozen product. Once defrosted, cook, and consume within 48 hours. Best cooked straight from frozen.
Brush with egg wash or milk, line a baking tray with baking paper and bake in a preheated 200C oven for approximately 25 (from defrosted) to 30 minutes (from frozen), or until golden brown.