“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.” - Paula Deen
Our Winter continues and nothing better to come home to in the evening than a hearty Winter vegie pie steaming hot from the oven… Here is a favourite recipe of ours. I must admit that often we cheat and instead of fresh vegies we use a packet of mixed, snap frozen vegies from the freezer, which is convenient and the next best thing to fresh ones from greengrocer.
Our Winter continues and nothing better to come home to in the evening than a hearty Winter vegie pie steaming hot from the oven… Here is a favourite recipe of ours. I must admit that often we cheat and instead of fresh vegies we use a packet of mixed, snap frozen vegies from the freezer, which is convenient and the next best thing to fresh ones from greengrocer.
Vegetarian Pot Pie
Ingredients
2 Tbs. corn flour (=cornstarch)
1 and 1/3 cups prepared creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
500 g mixed vegetables (carrots, peas, cauliflower, turnip, etc), cubed, parboiled and drained
1 sheet puff pastry, thawed
Method
Position oven racks in middle and bottom positions, and preheat oven to 230˚C.
Whisk 2 Tbs. cold water into corn flour in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, to taste. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally.
Remove from heat, stir in vegetables, then spread mixture in 23 cm deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
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