Preheat oven to 210°C.
Cut pastry into twelve 6cm x 7cm rectangles and line 12 buttered patty pans.
Combine remaining ingredients in a bowl and spoon into the pastry cases.
Bake at 210°C for 20 minutes or until cooked and golden.
Suggestion: Substitute a 210g can drained and flaked pink salmon for the vegetables.