There is nothing better than enjoying a vegetable pot pie in the middle of winter. It is warm and comforting and just makes me happy.
In essence I chopped up a whole lot of veggies, added vegetable stock and let it simmer for a while. Think potatoes, pumpkin, green beans, mushrooms, carrots, broccoli, onion and a courgette. Then I stirred in maizena mixed in cold water and let it thicken a little on the heat while stirring. Dish out all the veggies into an ovenproof bowl. Next you need to cover the whole bowl with pastry (see pastry recipe below).
Place it in the oven for about 35 minutes and serve!
I found the pastry recipe on this site.
Here is a copy of the recipe:
1 cup all-purpose flour
½ cup whole-wheat flour
¼ tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
In essence I chopped up a whole lot of veggies, added vegetable stock and let it simmer for a while. Think potatoes, pumpkin, green beans, mushrooms, carrots, broccoli, onion and a courgette. Then I stirred in maizena mixed in cold water and let it thicken a little on the heat while stirring. Dish out all the veggies into an ovenproof bowl. Next you need to cover the whole bowl with pastry (see pastry recipe below).
Place it in the oven for about 35 minutes and serve!
I found the pastry recipe on this site.
Here is a copy of the recipe:
1 cup all-purpose flour
½ cup whole-wheat flour
¼ tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
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