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.Preheat oven to 200C. Place the pasties on a paper-lined oven tray and brush with egg wash or milk.
DEFROSTED: bake for approximately 25 minutes or until golden brown.
FROZEN: bake for approximately 30 minutes or until golden brown.
You could make a dinner of a couple of these with buttered mash and a salad or grab one on the go with sweet chilli or tomato sauce for dipping.