A little known secret about me is that I can cook. I chose not to cook more than the basics most nights, but if I put my mind to it I can serve up a decent meal.

This week is the start of my DIY food series, each week, I’ll try to post a new recipe that I consider to be quick, easy & above all yummy. Most of them will be suitable for left overs & I hope you try some & let me know what you think! Where ever possible I try to use whole foods, with minimal processing, for me this means I try to avoid prepackaged jars & sauces, however I am realistic so at times easy is best – particularly when I was working full time.

To kick off this is my use up all the leftover veggies meal

Veggie pie

Ingredients
Carrot
Leek
Cabbage
Zucchini
Capsicum
Garlic
Corn
200g low fat feta cheese
1 sheet of puff pastry
1 egg yolk
Precooked chicken (left over from a home made roast, or pre bought BBQ chook- optional)
Method
Grate or use a food processer to chop up all the veggies to very small pieces (Thermomix speed 6 for 10seconds- be careful not to overload the Thermomix)
Place veggies in a pan with a little olive oil & cook until soft (Thermomix speed 1 for 10 mins, 100°C)
Dice the feta & chicken into small pieces (Thermomix speed 6 for 5 seconds)
Stir the feta & chicken (if using) into the veggie mixture
Transfer veggies into a quiche pan, casserole dish or other oven safe pan
Place the puff pastry over the top & tuck it down the sides of the pan, brush egg yolk over the top
Cook for about 30mins at 180°C until the pastry is crispy
Serve with green leafy salad

This post is linking in with Veggie Mamas Meatless Monday (the chicken is optional!)

Whats your favourite way of using up the left over vegetables?