Everyday Meals

Creamy Vegetable Pies


A delicious combination of vegetables in a creamy filling encased with crispy pastry.

Prep time:10 mins

Cook time:30 mins

Makes: 8


  • 2 sheets frozen shortcrust pastry, thawed
  • 822g can Edgell Tiny Taters, drained and chopped
  • 300g can Edgell Creamed Corn
  • 1 cup diced pumpkin
  • 1 cup finely shredded spinach leaves
  • 2 eggs, lightly beaten
  • ½ cup grated tasty cheese


Step 1

Cut pastry sheets into quarters. Gently press pastry squares into 8 x ¾ cup capacity greased muffin pan.

Step 2

Combine Edgell Tiny Taters, Edgell Creamed Corn, pumpkin, spinach, eggs and cheese in a large bowl. Season to taste. Divide the mixture evenly between pastry cases. Bake in a preheated oven at 190°C for 25-30 minutes or until pastry is crisp and the filling is set.

Tasty Tip!

Crumbled fetta cheese can be substituted for the tasty cheese.

Creamy Vegetable Pies
User rating:
  • 4

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