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This healthy, fast and easy to make vegetable and meat pot pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
7 oz. defrosted pastry, rolled out very thin
5 oz. acorn squash, peeled, deseeded and diced
1 onion, finely chopped
1 cup Asiago cheese, grated
1 egg, beaten
1 green salad to serve
soft buttered rolls to serve
METHOD:
Preheat oven to 400 F (200 C). Fold pastry into an oblong, twice. Roll firmly until thin again.
Combine acorn squash and cheese. Spoon mixture into center of pastry.
Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 1 inch slices into top of pastry. Bake for 40 minutes until golden. Serve hot or cold with a green salad and soft buttered rolls.
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