Veggie rainbow picnic pie

Veggie rainbow picnic pie

master-recipes.com

Heat oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until...

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Cooking tools:

  • Oven
  • Roasting pan
  • Stove
  • Skillet
  • Saucepan
  • Colander
  • Baking pan
  • Parchment paper
  • Rolling pin
  • Pastry brush
  • Mixing bowl
  • Fork
  • Kitchen shears
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Refrigerator
  • Spoon

Ingredients

  • 450g butternut squash , peeled, sliced and cut into small chunks -
  • 2 tbsp olive or rapeseed oil -
  • 1 large onion , sliced -
  • 550g small waxy potatoes , peeled and sliced -
  • 2 x 375g blocks all-butter puff pastry -
  • flour , for dusting -
  • 1 x 320g ready-rolled sheet all-butter puff pastry -
  • 2 tbsp breadcrumbs -
  • 300g pack cooked beetroot , sliced -
  • 450g jar roasted red peppers , drained -
  • 200g block feta cheese -
  • 150g frozen peas -
  • small bunch each parsley and mint, chopped -
  • 10 eggs -
  • 2 tbsp sesame seeds -

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