image for Mr Mcgregor's winter-garden vegetable pies recipe

Advanced Mr Mcgregor’s winter-garden vegetable pies by Jessica Brook

Advanced Mr Mcgregor’s winter-garden vegetable pies for Advanced person

These petite pies are packed with the best winter-veg and will be a sure-fire hit with the kids.

Ingredients for Mr Mcgregor’s winter-garden vegetable pies

  • 5 sheets frozen shortcrust pastry, thawed
  • 150ml thickened cream
  • 2 garlic cloves, finely chopped
  • 1 corn cob
  • 1 bunch Dutch carrots, trimmed
  • 600g potatoes, peeled, chopped
  • 150g Brussels sprouts, roughly chopped
  • 1/2 cup (80g) frozen peas
  • 1 cup (120g) grated cheddar
  • Mr Mcgregor’s winter-garden vegetable pies, How to Make

    • Step 1
      Preheat oven to 180°C.
    • Step 2
      Cut six 15cm rounds from 3 pastry sheets. Use to line six holes of a Texas (185ml) muffin-pan. Prick pastry with a fork, then chill for 10 minutes.
    • Step 3
      Cover each pie base with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for a further 8 minutes or until golden. Allow to cool slightly.
    • Step 4
      Meanwhile, place cream and garlic in a small saucepan, bring to just below boiling point and set aside.
    • Step 5
      Slice the kernels from the corn cob and set kernels aside. Reserve 6 whole carrots, then peel and chop remaining carrots and set aside.
    • Step 6
      Place potato in a pan and cover with cold, salted water. Bring to a simmer over medium-high heat and cook for 5 minutes. Add the brussels sprouts and chopped carrot and simmer for 3 minutes, then add the peas and corn kernels and cook for a further 2 minutes until all the vegetables are tender. Drain, then return vegetables to the saucepan over low heat. Pour in the cream mixture, then mash until the potatoes are smooth and the other vegetables are roughly mashed. Stir in the cheese, then season and cool slightly. Divide the vegetable mixture among the pastry cases. Set aside.
    • Step 7
      Cut out six 10cm rounds from the remaining 2 pastry sheets. Brush edges with egg and top each pie with a pastry lid. Press edges with a fork to seal, then cut a 2cm round hole in the top of each pie. Brush pies with egg, then bake for 15-20 minutes until pastry is golden.
    • Step 8
      Meanwhile, blanch whole carrots in salted boiling water for 3-4 minutes until just tender. Drain and refresh.
    • Step 9
      Push a whole carrot into the top of each pie and serve warm.


    Additional information for Mr Mcgregor’s winter-garden vegetable pies

    Preparation: 6 Minutes, Cooking: Advanced Minutes, Serving: Advanced Person, Level: Advanced

    Nutrition Info:

    3730 kj Energy, 53g Fat Total, 26g Saturated Fat, 20g Protein, 776.88mg Sodium, 16g Carbs (sugar), 80g Carbs (total),

    All nutrition values are per serve

    This Mr Mcgregor’s winter-garden vegetable pies published first on:, Images by: Brett Stevens

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