Name: Mixed bean and vegie pot pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 750 gram potatoes, peeled, chopped; 300 millilitre light cooking cream; 2 teaspoon vegetable oil; 1 brown onion, finely chopped; 1 clove garlic, crushed; 420 gram can 3 bean mix, rinsed; 500 gram packet frozen peas, carrot and corn mix; 1/2 35g packet salt-reduced french onion soup mix; 1 tablespoon wholegrain mustard; 2 sheets frozen reduced-fat puff pastry, thawed

Ingredients

750 gram potatoes, peeled, chopped

300 millilitre light cooking cream

2 teaspoon vegetable oil

1 brown onion, finely chopped

1 clove garlic, crushed

420 gram can 3 bean mix, rinsed

500 gram packet frozen peas, carrot and corn mix

1/2 35g packet salt-reduced french onion soup mix

1 tablespoon wholegrain mustard

2 sheets frozen reduced-fat puff pastry, thawed

Method

1.Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain; return to pan. Add half the cream; mash until smooth. Season. Cover to keep warm.

2.Meanwhile, preheat oven to 200°C/180°C fan forced. Heat oil in a large saucepan. Add onion and garlic; cook and stir for 3 minutes or until softened. Add beans; cook and stir for 5 minutes or until heated through. Stir in vegetables, soup mix, mustard and remaining cream. Stir to combine. Simmer for 3 minutes or until vegetables are heated.

3.Transfer mixture to 4 x 1 1/2-cup ovenproof dishes. Cut pastry into 4 squares. Top pies with pastry. Bake for 20 minutes or until pastry is golden, puffed and cooked. Serve with mash.

Make ahead: Make filling up to three days ahead. Cover, then refrigerate.
Note

Woman's Weekly Food

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Ingredients

Method

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