(makes 24 little pies)

A little pie is always tasty with a drink but doesn't always have to be a meat pie!


1/2 (60g) red onion (peeled and finely chopped)
1 (50g) shallot (peeled and finely chopped)
75g (1/2) red pepper (deseeded and finely diced)
75g peeled pumpkin (finely diced)
75g zucchini (finely diced)
75g peeled kumara (finely diced)
25ml (1 tbsp + 2 tsp) olive oil

flaky sea salt and freshly ground black pepper
200g puff pastry
65g blue cheese (a creamy variety, finely chopped)
65g cream cheese
1 egg (lightly beaten and only half required)
2 tsp finely grated Parmesan


  • Using baking spray, oil or melted butter lightly grease 24 baby muffin tins.
  • Preheat oven to 250°C. Place prepared vegetables into a bowl, add oil and toss together. Spread vegetables out in a single layer onto a low-sided baking tray.
  • Place vegetables into oven and roast for 5 minutes or till they are 'al dente'. Season with salt and pepper to taste. Cool vegetables.
  • Roll pastry to 2mm thickness. Using a 7.5cm frilly biscuit cutter or a 7.5cm template, cut out as many rounds as you can. There should be about 18. Gently press pastry rounds into greased baby muffin tins.
  • Lay pastry offcuts on top of one another, ensuring they are kept flat, and roll out to 2mm thickness. Cut remaining 6 rounds out of the re-rolled pastry. Discard any remaining re-rolled pastry.
  • Place blue cheese, cream cheese, half of the lightly beaten egg and Parmesan into a bowl and combine. Place 1 teaspoon of filling into each pastry case.
  • Pile 1 heaped tablespoon of roasted vegetables on top of the blue cheese mixture.
  • Rest pies for 30 minute in refrigerator. Preheat oven to 210°C.
  • Bake Little Roasted Vegetable Pies for 10 -15 minutes or till golden brown and pastry is cooked through. When cool remove from muffin tins.
  • Refrigerate and to serve reheat at 150°C for 5-10 minutes or till hot. Alternatively freeze, thaw and reheat.