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Tomato Soup Pot Pies with Cheddar Puff Pastry

Recipe

These warming pies make the perfect Autumnal dinner.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking tme: 1 hour 5 minutes

American   |   Main   |   Vegetarian

  

Ingredients

  • 900g Tomatoes
  • 3 Garlic Cloves
  • 1 small Red Onion, quartered
  • 1 tbsp Olive Oil
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch Red Chilli Flakes
  • 500ml Vegetable Stock
  • Small bunch Fresh Basil, plus extra to serve
  • 1 pack Ready Rolled Puff Pastry
  • 1 Egg, beaten
  • 180g Cheddar, grated

  

Method

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  2. If your tomatoes are large, halve them and place on a baking tray along with the onion and garlic cloves.
  3. Drizzle over the olive oil and add the salt and pepper.
  4. Roast for 30- 40 minutes until the tomatoes have cooked and the garlic cloves have softened.
  5. Place the cooked tomatoes, onion and garlic, along with any juices on the tray, in a blender.
  6. Add the vegetable stock, basil and chilli flakes and blitz until smooth, then pour between 4 ramekins.
  7. Quarter the ready rolled puff pastry and use to top the 4 ramekins, then brush with the beaten egg and sprinkle on the cheese.
  8. Bake for 20-25 minutes until the pastry has puffed and turned golden and the cheese has melted and started to caramelise, then serve.