Four Bean & Vegetable Pies

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1963kj

CARBS

61.6g

CALORIES

467cal

SUGARS

2.8g

PROTEIN

12.4g

FIBRE

3.7g

FAT

18.7g

SAT. FAT

7.9g

SERVES 8

400g fresh pre chopped soup vegetables
1 tsp minced garlic
1 tsp Italian herbs
750 g Four Bean mix
1 tsp celery salt
50g low fat grated cheese
¼ cup chopped fresh parsley
4 sheets fat reduced short crust pastry, thawed & cut in half
15g pumpkin seeds
1 can oil spray

Preheat oven 180 C

Heat a non stick fry pan over high heat.
Spray with oil and add vegetables, garlic and herbs and cook for 5 minutes, remove from heat.
Combine vegetable mix, beans, celery salt,cheese & parsley divide mixture into 8 and spoon onto pastry.
Fold ends in to meet in the centre and then tuck underneath.
Sprinkle with pumpkin seeds, spray pastry with oil and bake
20 mins or until brown. To make lower in calories and fat substitute filo pastry
Great served with tomato chutney or chilli jam.