Baby Vegetable Pies

• 2 sheets of puff pasrty,
• 1 bunch of baby spring onions,
• 6 yellow button squash,
• 1 bunch of asparagus,
• 6-8 snow peas,
• 250g of broard beans,shelled,
• 30g of unsalted butter,
• 1 garlic clove, crushed,
• 125g of fetta cheese crumbled,
• salt and pepper

1. Cut the pastry sheets into 4 and use to line 8 tartlet tins, 10cm in diameter, and prick the bases using a fork.Chill for 15mins then blind bake using soft grease proof paper and rice in a preheated oven at 190 degrees for 10-15 mins. Carefully remove the rice and the paper and bake for a few more minutes until golden brown.
2. Halve a trim the spring onion bulbs , Halve the button squash, cut asparagus into 5cm lengths and slice snow peas, blanch all of these vegetables in boiling water for 3 minutes and refresh under cold water. Cover beans with water and cook for 5 mins, then drain.
3. Melt the butter in a frying pan and add garlic and vegetables, toss over moderate heat until heated through, add salt and pepper, then crumble fetta, spoon the vegetables and cheese into the warm pastry cases.
4. Cost $12

baby spring onions, yellow button, snow peas, beans, butter, garlic, fetta cheese, salt

Taken from www.epicurious.com/recipes/member/views/baby-vegetable-pies-1213865 (may not work)