INGREDIENTS

For the FILLING

  • 2 tablespoons Country
    Crock Original Spread    ®
  • 1/2 onion, finely chopped
  • 1 (12 ounce) bag frozen mixed vegetables, such as stir-fry vegetables (without sauce)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/3 cups plus 2 tablespoons (6 ounces) shredded sharp cheddar cheese

For the CRUST

  • 1 (14-ounce) package of 2 round pie crusts
  • 2 tablespoons water
  • 2 tablespoons melted Country Crock Original Spread
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DIRECTIONS

STEP 1: Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

STEP 2: In a large skillet over medium heat, melt the Country Crock Original Spread. Add the onion and cook for 3 to 4 minutes, or until softened. Add the frozen vegetables, salt, and pepper to the pan. Cover with a lid and steam-fry for 2 minutes. Remove the lid and cook for 1 to 2 minutes longer, or until the vegetables are thawed and excess water has evaporated. Remove the pan from the heat and set aside.

STEP 3: On a lightly floured work surface, open the pastry rounds. If they are smaller than 10 inches, roll them so they are 10 to 11 inches in diameter. With a sharp knife, cut each round in half. You will end up with 4 half-circles.

STEP 4: Brush water all around the edges of each half-circle. Working with 1 half-circle at a time, place 1/3 cup of cheese on one-half of the pastry, leaving a 1/2-inch border at the edges. Top with about 1/2 cup of the vegetables. Fold the pastry over the filling and press the edges together with your fingers. Crimp with a fork and transfer to the baking sheet. Repeat with the 3 remaining half circles of dough, cheese, and filling.

STEP 5: Brush each pie with melted Country Crock Original Spread and prick in a few places with the tip of a paring knife. Bake for 20 minutes, or until the tops are golden brown. Serve warm.