(makes 24 little pies)

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

INGREDIENTS

METHOD

• 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.