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Friday, November 22, 2013

Vegetable Pot Pie


Sometimes the simplest dishes make an outstanding centerpiece on your dinner table.  Every Thanksgiving I make this Pot Pie, it is becoming a tradition in our house. So, what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling.  This recipe is such a no fuss dish, easy, and pretty quick to make.  I adapted this recipe from Vegetarian Times Magazine and changed some ingredients and proportions to suited to my family's taste. To make my job easy, I used frozen puff pastry sheets to make that crust.
Try it out, I am sure you will like it.




This recipe serves 4 people.

Ingredients:


  • 1 tbsp butter (or olive oil)
  • 1/2 cup each, of white beans and kidney beans, cooked  
  • 1 onion, chopped
  • 3 spring onions, whites and greens chopped
  • 2-3 cloves of garlic, minced
  • 2 red & green peppers, chopped
  • 1 cup mushrooms chopped
  • 1 large carrot (or 2 medium), diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup green beans cut into 1 inch pieces
  • About 8 Oz. small shell pasta
  • 1/2 tbsp of each dried basil, dried parsley, cayanne pepper
  • 1 tbsp of curry powder
  • 1 bay leaf
  • Pinch of saffron
  • Palm full of fennel seeds
  • Few sprigs of cilantro, chopped (optional)
  • 4 cups of vegetable broth
  • 1 tbsp cornstarch
  • 1 tbsp whole wheat flour
  • Shredded parmesan cheese
  • 1 sheet puff pastry sheet, thawed at room temperature
  • Salt and pepper to taste

Method:

  1. Preheat oven to 350°F. 
  2. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
  3. Add celery, peppers, mushrooms and carrot and saute for another 5 minutes.
  4. Stir in the broth, corn, green beans white beans, kidney beans, dried herbs, bay leaf along with all the other spices. Let it come to a slight boil, then add the pasta.
  5. Cook until pasta is a little tender. Remove the bay leaf.
  6. In a medium bowl, whisk together the cornstarch & flour along with 1/2 cup cold water.
  7. Stir this into the vegetables along with the cheese. Add more salt/pepper if required.
  8. Remove from heat and add the peas along with chopped cilantro. Give it a mix until well combined.
  9. Roll the puff pastry sheet using a rolling pin to cut 4 or 6 squares.
  10. Take small ramekin dishes and fill them 3/4 full with the vegetable mixture.
  11. Place the cut puff pastry square and drape it over the filling, tucking in the sides. Pierce the tops in several places with a knife to allow steam to escape.
  12. Bake for 30-40 minutes or until the crust is flaky and brown.

3 comments:

  1. Tried this potpie. Everyone in my family loved it.I would have never thought of adding mushrooms but it was so flavorful.

    ReplyDelete
    Replies
    1. Yay! Thank you for the feed back.
      Glad you all liked it.

      Delete
  2. Wow I love this potpie .i tried this and my family love this and specially my son.

    ReplyDelete