Pumpkin Soup Pie
Recipe submitted by PH5
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.
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.
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.
