Recipe Card

Roasted Vegetable Pies


  • 8 Jus-Rol™ Ready Rolled Shortcrust Pastry Ovals, thawed
  • 1 small Butternut squash, halved, de-seeded and cut into wedges
  • 1 large Sweet potato, peeled and cut into medium chunks
  • 2 Parsnips, peeled and cut into chunks
  • 2 large Leeks, washed well and cut on the diagonal into short lengths
  • 6 large Tomatoes
  • 2 Red onions, peeled and cut into wedges
  • Chilli oil
  • Fresh rosemary
  • Red wine, cider or ale
  • Beaten egg to glaze

Equipment required

  • Baking Sheet
  • Pie Dish
  • Pastry Brush


  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.
  3. Roast until just tender and allow to cool.
  4. Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.
  5. Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops.
  6. Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.