On a cool autumn or winter night there is nothing better than a comforting pot pie.

These Veggie Pot Pies are one of my favourite meals, the crispy puff pastry crust is tops a rich gravy coat mix of seaonal vegetables.

Best of all they are so easy to make either on the night you want them or if you prep the filling ahead of time you can cut the cooking time down on a busy week night.

Serves 4

INGREDIENTS

1 Leek

3 Carrots

1 Spanish Onion

1/2 Butternut Squash

1 Teaspoon Mixed Herbs

1 Teaspoon Rosemary

1 Teaspoon Thyme

1 Teaspoon Garlic Granules

2 Stock Cubes

1 Cup Frozen Peas

2 Sheets Puff Pastry

1 Egg

METHOD

Preheat the oven to 200°C.

Peel and finely dice the vegetables.

Take the onions and leeks and place in a pan with the herbs and some olive oil. Place over a medium heat and soften slightly.

Add the carrots and butternut squash to the pan, stir them through the onions and leave to cook for a couple of minutes.

Crumble over the stock cubes and add approximately half a cup of flour to the pan.

Stir to make sure the vegetables are well coated, then pour over a pint of water.

Bring the water to the boil and leave simmer for a few minutes, then add in the frozen peas and a teaspoon of gravy browning.

Leave the mixture simmer for approximately 10 to 15 minutes before transferring to your pie dishes.

Cut your puff pastry to fit the top of the dishes and lay over the filling.

In a small bowl, crack an egg and wish it with a fork. Use it to egg wash the top of the puff pastry.

Cut two slits in the top if the pasty for the steam to escape, then place the pies in the oven for 15 to 20 minutes.

Take out and enjoy!