I do love a pie. And, what I also love is how cheap it is to make a batch of pies and have leftovers for the freezer. These pies cost around $2 each to make, you can see more about meal planning and saving money in the kitchen here. It was a vegetarian day today (we try to go veggie twice a week) but to be honest I don’t think either of the boys realized there was no meat in them. You could also add other ingredients, like sausages, mushrooms, or hide other veggies.

Nutrition Note: Red kidney beans are low GI and high in protein making them perfect for satisfying hungry little appetites.

Ingredients

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 tomatoes, diced (or 1 tin of diced tomatoes)
• 2 x tin red kidney beans, drained and rinsed
• 2 tbsp tomato paste (no-added salt)
• 1 cup water (or vegetable stock)
• 3 sheets puff pastry
• Note: you can also add sliced sausages and other veggies

Method

Step 1

Preheat the oven to 180°C. -

Step 2

Heat the oil in a saucepan over medium. Add the onions and sauté until soft. Add the tomatoes and leave to simmer for a few minutes, stirring occasionally. -

Step 3

Add the kidney beans and tomato paste and stir to coat. Add the water. Bring to the boil, cover, and lower heat to a simmer for around 10 minutes. Remove from the heat to cool. -

Step 4

In the meantime, grease 6 ramekins or a 6 hole extra-large muffin tin. Cut the pastry to size and line each tin. Also, cut 6 pie lids. -

Step 5

Spoon the bean mixture into the pastry. Cover with the pastry lids and press around the sides to seal. Brush some water over the top, and poke a hole in the top of each pie. -

Step 6

Bake for 20 to 25 minutes or until golden. -