Ok here is the confession, I don’t enjoy cooking savory treats until they are quiches or pies. Period. I love arranging hi-tea but it is cumbersome to arrange a traditional dinner cooking all those family favorites with array of spices,fried onions and slow cooking. Pakistani food is addictively delicious and my hubby doesn’t consider dinner a dinner unless its traditional curries with rice or flat bread. Quiches, pies, hummus dip, burgers, sandwiches are acceptable only at lunch or as appetizers. Ditto with our daughter. So I try to make the most of lunches, trying out new recipes or just making pot pie again and again. You might agree that when you make same dish very frequently, there remains no charm. This time I decided to give some twist and instead of adding raw vegetables, I stir-fried them in garlic and some sauces. It is also a good dish to sneak literally any vegetable. Moreover, instead of rolling out puff-pastry sheet, I used the one already rolled and frozen sheet. This helped in puffing up the pastry instead of giving it dense layers. Which reminds me of trying out home-made puff pastry, I am yet to break that fear. So stay tuned because thats coming soon. For now enjoy pot pie.
Its savory time of the month – Vegetable Pot Pie
A quick note for readers back home in Pakistan. Puff pastry is now available at major super markets from leading bakeries and you can also talk to your bakery man for getting raw puff pastry dough. He will be happy to keep aside for you, just make sure you talk in advance.
Ingredients:
For top:
Puff Pastry dough or rolled out sheet according to your pie dish, it should be 1/4th inch thick
Egg beaten 1
Sesame seeds, black pepper grounded and salt, parmesan cheese for sprinkling
For filling:
Carrot 1 medium cubed
Capsicum 1 medium cubed
Onion 1 medium cubed
Potato 1 medium cubed
Green Beans 1/2 cup
Peas 1/4 cup
Mushrooms sliced 1/4 cup
Corns or baby corns 1/4 cup
Garlic cloves 2
Oil 2 tbsp
Soya sauce 1 tbsp
Woschestershire sauce 1 tbsp
Red chilli flakes 1 pinch
Black pepper 1/2 tsp
Salt 1/2 tsp
For sauce:
Butter 4 tbsp
Flour 4 tbsp
Milk 11/2 cup
Salt 1 tsp
White pepper 1 tsp
Oregano crushed or powder 1/4 tsp
Method:
1. Prepare filling.
2. Heat oil, add crushed garlic, onion, saute for two minutes.
3. Add rest of vegetables and seasonings.
4. Stir fry for 5 minutes.
5. Spread in a deep pie dish.
6. Prepare white sauce.
7. Heat butter, add flour.
8. Add milk constantly stirring with a whisk without making lumps. Strain or blend if there are any lumps. the sauce should be think yet pour like consistency.
9. Add seasonings.
10. Pour on vegetable mixture.
11. Put puff pastry on top.
12. Mark slits with knife to allow steam escape.
13. Brush with egg and sprinkle all seasonings on top.
14. Bake in a pre-heated oven for about 30 minutes until pastry is puffed up and golden in color.
I literally was thinking to sewrch a recipe for thi, thnx a million will try it
most welcome dear!