New Delhi: This savory Veggie pot pie is loaded with carrots, potatoes, onions, and mushrooms, then encased in a flaky puff pastry topping. Nothing is more exciting than tapping the tip of a spoon to break through the crispy layers of puff pastry to get a taste of the tender vegetables hiding beneath.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 potatoes, peeled and diced
- 2 stalks celery, sliced 1/4 inch wide
- 2 cups cauliflower florets
- 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 recipe pastry for double-crust pie
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn the heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
Step 3
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens about 3 minutes.
Step 4
Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry-lined dish. Roll out the remaining dough, arrange over the filling, and seal and flute the edges.
Step 5
Bake in preheated oven for 30 minutes, or until the crust is brown.
