Cooking For Busy Mums has partnered with Colonial Farm for the next three weeks to share simple vegetarian recipes perfect for family and friends. All Colonial Farm products are 100% Australian made and owned, so these recipes put an Aussie twist on their vegetarian range—ideal for serving on Australia Day.
The first product featured is Colonial Farm Mozzarella Bites: creamy mozzarella pieces coated in a crisp crumb. I use the Mozzarella Bites to add flavour and crunch to these easy vegetable pies, making them a satisfying option for vegetarian guests or anyone who loves a cheesy, crunchy topping.
If you need a quick, tasty, and uncomplicated vegetarian dish to serve this Australia Day, these pies are an excellent choice. They’re simple to prepare, can be made with frozen vegetables, and work well as a main for a light meal or as part of a buffet.
You’ll find Colonial Farm Mozzarella Bites in the frozen section with other vegetarian frozen foods at Coles nationally.
INGREDIENTS
1 packet Colonial Farm Mozzarella Bites
2 cups frozen vegetables (I used a pea, corn & capsicum mix)
250 ml vegetable stock
2 tbsp cornflour
1 sheet puff pastry, cut into quarters
METHOD
1. Preheat the oven to 200°C. Place the Mozzarella Bites on a lined baking tray and bake for 10–12 minutes, or until golden and crisp.
2. While the bites cook, combine the frozen vegetables and vegetable stock in a small saucepan over high heat. Bring to a boil, then reduce the heat and remove from the heat source briefly.
3. In a small cup, mix the cornflour with a few spoonfuls of the hot vegetable stock to form a smooth paste. Stir this paste back into the saucepan and return to the stove for about one minute, stirring constantly, until the mixture thickens. Remove from the heat and set aside to cool slightly.
4. Lightly spray a muffin tray (I used a Texas-size tray) with cooking spray. Press a piece of puff pastry into each hole and prick the base lightly with a fork to prevent excessive puffing.
5. When the Mozzarella Bites are done, remove them from the oven and place the filled muffin tray in the oven. Bake until the pastry just begins to puff, then remove.
6. Spoon the thickened vegetable mixture into each pastry shell and return the tray to the oven for an additional 5–10 minutes, until the pastry turns golden brown.
7. Finish by placing one Mozzarella Bite on top of each pie. Serve immediately for the best texture and flavour.
Makes 4 pies. Serve any remaining Mozzarella Bites on the side with a tomato relish or dipping sauce. These pies are best eaten on the day they are made, when the pastry is crisp and the cheese is still warm.
Serving Tips and Variations
– For extra flavour, stir through a spoonful of pesto or a pinch of dried Italian herbs into the vegetable mix before filling the pastry shells.
– To make smaller bite-sized portions for a party, use a standard muffin tray or mini tart tins and reduce cooking times slightly.
– Add cooked diced potato or canned chickpeas to bulk up the filling for a heartier pie.
– If you prefer a golden finish, brush the pastry edges with a little milk or plant-based milk before baking.
Competition
Colonial Farm is running a promotion with a $2,000 shopping voucher giveaway. To enter, check the details on Colonial Farm’s official channels and follow the entry instructions, which typically ask how you would serve Colonial Farm products on Australia Day.
This is a sponsored post for Colonial Farm. The recipe, images and opinions expressed are my own.