Four Bean & Vegetable Pies

Four Bean & Vegetable Pies
ADD TO MENU PLANNER ADD TO FAVOURITES
NUTRITIONAL INFORMATION (per serve)
ENERGY
1536kj
CARBS
46.6g
CALORIES
367cal
SUGARS
2.2g
PROTEIN
9.6g
FIBRE
2g
FAT
15.3g
SAT. FAT
6.6g

MAKES 8

400g fresh pre-chopped soup vegetables
1 tsp minced garlic
1 tsp Italian herbs
400g Four Bean mix
50g low fat grated cheese
¼ cup chopped fresh parsley
4 sheets fat reduced shortcrust pastry, thawed & cut in half
15g pumpkin seeds
salt & pepper to taste

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, cheese and 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 for 20 mins or until brown. 

 

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