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Pumpkin Soup Pie

Recipe submitted by PH5

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Left over home made pumpkin soup with mince meat and vegies wrapped in puff pastry.

Ingredients

Left over pumpkin soup. (pumpkin soup consists of pumpkin, spinach, water, beef stock cubes, chicken stock cubes, nutmeg, salt & pepper.
mince meat
Sliced mushroom
Frozen peas, carrot, corn
Cubed fresh tomatoe
Fresh basil (finely chopped)
Fresh parsley (finely chopped)
Raw sugar
Any vegetable you like to add.
corn flour to thicken.
puff pastry
**quantaties depends on how many people. i try to have an even proportion of everything that is added, with a little extra pumpkin soup for taste. sugar, salt & pepper is for your taste so add as much or as little as you like.

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Method

cook mince meat in a little olive oil.
once meat is cooked add any vegetable you like along with fresh herbs and salt and pepper to taste.
add pumpkin soup and sugar and let simmer adding corn flour to thicken if mixture is too runny.
Line a baking dish with olive oil and place puff pastry at bottom. Then fill pan with pie ingredients. Cover mixture with puff pastry and cover with foil.
Put in fridge overnight to set.
Bake in over on 170c for about an hour and remove foil. Wait for puff pastry to brown and pie is ready.

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Notes & Tips

I tried this mainly as a "throw together" of vegies so my little boy would get his vegie intake (we all know how hard it is to get a 2 year old to eat vegies). With a little tomatoe sauce on top it worked wonders and he couldn't get enough of it.