Chargrilled Vegetable Pies

1. 1

   Preheat oven to 220C

2. 2

   Preheat your chargrill pan over high heat until hot.

3. 3

   Spray both sides of all vegetables with oil (see tip).

4. 4

   Chargrill pumpkin, in batches, for 3 to 4 minutes each side.

5. 5

   Remove to a plate.

6. 6

   Cover with foil and set aside (this completes the cooking).

7. 7

   Chargrill eggplant, capsicum and zucchini, in batches, for 4 to 5 minutes each side or until tender.

8. 8

   Remove to a board and peel any black skin from capsicum and cut into thick strips.

9. 9

   Line a baking tray with baking paper.

10. 10

    Cut shortcrust pastry in half and place both pastry pieces on lined tray.

11. 11

    Top 1 pastry piece with half the chargrilled vegetables, leaving a 5mm border along both long ends.

12. 12

    Sprinkle with half the feta.

13. 13

    Then add the other half of the vegetables and feta to the other shortcrust pastry sheet.

14. 14

    Season with salt and pepper.

15. 15

    Place 1 puff pastry sheet over each pie and press pastry edges together to seal.

16. 16

    Trim excess pastry, then brush pie tops with cold water, sprinkle with salt and cracked black pepper.

17. 17

    Score pie tops at 1cm intervals and bake for 25 to 30 minutes or until golden and puffed.

* Per serving · 4 servings · Values may vary.

No additional tips available.