Lunch

Bunny ear cheesy vegetable pies

A creative and tasty way to try and get the kids to eat their veggies whilst also bringing out the inner child in all of us!
Bunny ear cheesy vegetable pies
12
35M
1H 10M
1H 45M

Ingredients

Method

1.Preheat oven to 200°C.
2.Heat butter and olive oil in a saucepan over medium heat. Add leek and thyme, then cook for 8 minutes or until translucent.
3.Add flour, then cook for 2 minutes before adding stock. Whisk to remove any lumps.When smooth, add milk. Cook for 5 minutes until thickened and creamy. Add cheese, stirring to melt.
4.Add carrot, potato, zucchini and corn. Cook for 10 minutes until potatoes and carrots are almost tender. Remove from heat, stir through peas and season to taste. Allow to cool.
5.Cut 24 bunny-ear shapes (each 7cm long) out of one of the pastry sheets. Trace the insides of the ear with the tip of the knife, but don’t cut all the way through.
6.Fold tips of 12 ears over to form the floppy ear. Place on a lined baking tray, brush lightly with beaten egg and bake for 15-18 minutes until golden. Remove from oven and allow to cool on tray.
7.Spray muffin tray with olive oil. Cut rounds from remaining pastry, big enough to slightly overlap the holes (around 12cm). Line muffin tray with pastry rounds, then fill with cooled filling.
8.Cut lids (around 8cm) and seal edges with the handle of a teaspoon, then trim. Using a small sharp knife, poke two holes about 1.5cm apart – this is where the ears will go after cooking. Bake for 45 minutes until pastry is golden.
9.Remove from oven. Insert two ears in the top of each pie, then serve.

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