Baking · serves 2
Vegetable Pot Pie
A creamy stew with pastry over it. Cold-weather food that feeds five.
Ingredients
- 4 cups vegetables (carrot, potato, peas, corn, beans, mushroom)
- 1 onion, 2 celery sticks
- 4 tbsp butter
- 4 tbsp maida
- 2 cups stock
- 1 cup milk
- 1 tsp thyme
- 1 sheet puff pastry
- 1 egg to glaze
Method
- Cook the onion, celery and harder vegetables in butter for 8 minutes.
- Maida in, cooked 2 minutes, then stock and milk added slowly while whisking.
- Simmer until thick enough to hold a spoon upright. Thin filling boils up and lifts the pastry off.
- Peas, corn, thyme, salt and pepper. Cool 15 minutes.
- Filling in the dish, pastry laid over, edges pressed to the rim, two slits cut in the middle.
- Egg wash. 200°C for 30 minutes until deep golden. Rest 10 minutes.