Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
- Use any veggie you like. Mushroom, green beans, sweet corn kernels, etc. would go well.
- Veggies should be cut small so that they will cook soon, but should be large enough so that they don't get mashed out while cooking.
- If the pie mixture becomes too thick by the time veggies cook, add little extra water to bring it back to correct consistency.
- Try to gently stick the puff pastry to the edges of the ramekin, so that it doesn't fall off while baking.
- Instead of dry Italian seasoning, you can use fresh herb of your choice too.
- Vegans can use oil instead of butter, skip the cream or use non-dairy milk instead. And make sure your packet of puff pastry is vegan, just like mine.