I put an assortment of veggies out for the kids to choose what would go into their veggie pies. I cooked the longer-cooking veggies first. (For example, I steamed up some broccoli and sauteed the potatoes.) Things like tomatoes, mushrooms and spinach need no prior cooking.

To start, I pre-heated the oven to 375 degrees and we opened up our defrosted sheet of puff pastry. I cut each sheet into four squares.

Emma greased our muffin tin with butter and placed the pastry squares into the tin.

She filled each one with her favorite veggies and customized them all for each family member. You can use any kind of vegetables that you like.

We topped ours with a little bit of goat cheese, but, again, this is a very flexible recipe. Feel free to use any cheese or any other toppings you like.

Emma really enjoyed the step of closing the pastries up. Each corner is brought inward and the sides are pinched to close up our little pot pies.

I placed these in the oven for about 40 minutes. They are done when they look golden and crisp.

Yum! This was a complete dinner in itself, and the kids ate up all these good veggies!