Ingredients

• 2 tbsp olive oil
• 1 red capsicum, diced
• 1 small carrot, peeled & diced
• 1 zucchini, diced
• 5 oz sweet potato, peeled & diced
• 2 eggs, lightly beaten
• 1 cup Anchor Cooking Cream
• 1 tbsp fresh chives, finely chopped
• 1 1/2 cups Anchor Cheddar Cheese, shredded
• 3 sheets frozen shortcrust pastry
• Salt and pepper to taste

Directions

1. Place vegetables in a baking dish, drizzle with oil and season to taste. Bake at 4000F for 25 minutes or until tender. Cool
2. Combine eggs, Anchor Cooking Cream, chives, and shredded Anchor Cheddar Cheese
3. Cut 18 pastry circles using 6cm wide pastry cutters and press into lightly buttered patty tins
4. Place 1 tbsp of vegetables into each pastry shell and pour egg mixture over
5. Bake in a moderate over 3500F for 20-30 minutes until set and golden brown. Serve hot or cold