Introducing....Veggie Pie!

Makes 5 veggie pies
Approx. 460 calories each pie (depending on your pastry)

Ingredients:
250g pumpkin, diced
3 carrotts, peeled and sliced
1 potato, peeled and diced
1 small red capsicum, diced
1 small head of broccoli, cut into quite small pieces
5 cauliflour florets, cut into quite small pieces
¼ C frozen (or fresh) bean pieces
¼ C frozen (or fresh) peas
½ can (200g) sweetcorn
¼ C polenta
2 C water
2 ½ sheets pastry
2 teaspoons dried mixed herbs
1 Tablespn vegetable stock
Salt and Pepper
Spray oil

Method:
- Preheat the oven to 200 degrees C.
- Boil pumpkin, carrot, potato, capsicum, broccoli and cauliflour until all are soft ? just soft enough so carrot slides off fork, this usually takes 20 minutes. Add corn, beans and peas and cook another few minutes until soft. Drain vegetables.
- While veggies are cooking you can prepare the polenta. Boil the water and then add polenta, veggie stock, herbs and salt and pepper ? stir and cook over low heat for 10 minutes or until thickened. Of course you can add more or less water to make it the right consistency (not too thin or thick-medium consistency).
- Spray 5 pie dishes with spray oil, cut pastry sheets in half and line each dish with half a sheet as below?

- Tip the polenta into the pot with the boiled veggies - it will look like this?