Veggie Gratin Pies

Veggie Gratin Pies

By The Weekly  

August 8, 2016

0 0 5 0

A golden cheese sauce gratin topped pie with an assortment of healthy vegetables - sweet potato, cauliflower and zucchini.

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 4 Pies


300 g kumara, peeled, chopped

½ head cauliflower, cut into florets

1 zucchini, chopped

⅔ cup frozen peas, thawed

2 sheets puff pastry, halved


40 g butter

1 clove garlic, crushed

2 tbsps plain flour

1½ cups milk, warm

¾ cup tasty cheese, grated

¾ tsp ground nutmeg


1Preheat oven to hot, 200 C. Preheat an oven tray. Lightly grease four shallow æ cup pie dishes.

2Cook kumara and cauliflower in boiling water 5-6 mins. Add zucchini. Boil 1 minute. Drain. Return to saucepan with peas. Cook on low 1-2 mins. Cool.

3CHEESE SAUCE: Meanwhile, in a saucepan, melt butter on medium. Sautee garlic a few seconds. Add flour and cook, stirring 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer 3 mins. Stir in ½ cup cheese and nutmeg. Season.

4Line dishes with pastry. Trim edges. Bake blind 10 mins. Pile cooled vegetables into cases. Pour cheese sauce over top. Sprinkle with remaining cheese.

5Transfer pies to hot oven tray. Bake 15-20 mins, until sauce is bubbling and tops are golden.

TIP: If you don't have all these veggies on hand, these pies would also be tasty with pumpkin, corn, carrots or broccoli.

Photo: Rob Shaw/Bauer

0 Reviews

All fields and a star-rating are required to submit a review.