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Ingredients:

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 1/2 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 2 tbsp sultanas (optional)
• 2/3 cup mashed cooked butternut pumpkin
• Extra buttermilk, for brushing

Method:

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
• Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
• Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
• Knead gently until just smooth.
• Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
• Repeat to make 12 scones.
• Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

• Serve with cream cheese or butter. 
• Add sultanas to the batter as it gives it a sweetness. 
• Omit pumpkin and use grated carrot, or zucchini
• Great for kids to take to school

Ingredients:

• 1 zucchini, grated
• 1 potato, peeled and grated
• 1 carrot, grated
• 1/4 cup onion, grated
• 1, 2 tsp oregano
• 2 egg whites
• salt to taste

Method:

• Combine all ingredients into a bowl and mix well.
• Mould 2 tbsp amounts into rissoles.
• Fry for a few minutes on each side until golden brown or bake in a moderate oven until golden. 

Hints and Tips: 

• Serve with a garden or greek salad and garlic bread.
• Can be added into burgers to make Veggie Burgers.
• Add more vegetables if required.

Ingredients:

• 4 large potatoes, peeled, thinly sliced
• 60ml (1/4 cup) olive oil
• 20g unsalted butter
• 4 onions, sliced into thin wedges
• 1/4 cup shredded carrot
• 1/4 cup peas
• 1/4 cup corn
• 1/4 cup zucchini
• 1/2 cup (125ml) thickened cream
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves, crushed
• 2 x 375g blocks butter puff pastry
• 1 egg, beaten

Method:

• Preheat oven to 180°C. Place the potatoes on an oiled baking tray, drizzle with 1 tablespoon oil, then roast for 15 minutes.
• Heat remaining oil and butter in a pan over low heat. Add onion and cook for 20 minutes until soft and golden. Set aside to cool. Combine onion, carrot, peas, corn, zucchini and potato with cream, thyme and garlic. Season and set aside to cool.
• Roll out pastry blocks on a lightly floured surface to 35 x 20cm rectangles. Place one sheet on a lightly-floured baking tray and spread the mixture in the centre, leaving a 2cm border. Brush edge with egg, place other sheet on top and press together, pinching until sealed. (We used a little extra pastry to make decorative leaves.)
• Brush all over with egg. Make 2 air holes in the top and bake for 25 minutes until crisp and golden.

Hints and Tips:

• Add you're favourite mash as an accompaniment.
• More vegetables can be added such as broccoli, capsicum, mushroom etc. 
• Instead of adding pasty to top and bottom to create the pie, this mixture can be added into a baking dish, the roll of pastry can be added on top and seal around the baking dish.