Puff pastry topped vegetable pie
Preheat the oven to 190°C.
Chop the vegetables into bite-sized pieces and put them into a large bowl. (If you want to supplement your left-overs with extra vegetables, it is best to cook them first so that your pie doesn’t contain some vegetables that are firmer than others. Adding a tin of kidney beans or chick peas is another good way to make your left-overs go further, and improves the nutritional profile of the dish).
Stir the sauce into the vegetables.
Place the pastry sheet on a floured board. Turn the dish you will be using for the pie upside down and press it gently onto the pastry sheet to make a faint impression. Use a sharp knife to cut the shape out of the pastry. You might like to cut some decorative shapes out of the pastry trimmings and decorate the pastry lid, or roll the trimmings into strips, brush them with a little milk or beaten egg, sprinkle them with a little grated cheese and paprika, and bake on a parchment-lined baking sheet at 190°C for 15 minutes to make some quick cheese straws.
Transfer the saucy vegetables into your pie dish, carefully place the pastry lid on top and use the tip of a sharp knife to make a couple of air holes so that steam doesn’t build up under the pastry and make the bottom soggy!
Bake for about 30 minutes - until the pastry is golden and crisp.
Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy.
Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.