"There is nothing better on a chilly early winter's evening than a piping hot straight from the oven pie. Layers of pastry, creamy sauce and loads of winter vegetables. Just perfect!"
VV
Vegetable Pot Pie
Ingredients
- 1 pack of vegan ready made puff pastry (I use Jus-Rol)
- 1 leek
- Half a butternut squash
- 300ml organic soy milk- unsweetened plus extra for brushing pastry
- 300ml vegan stock
- 3 medium carrots
- 1 yellow onion
- 35g plain flour
- 2 Tbsp vegetable oil
- 1 Tbsp dried chives
- 1 Tbsp dried parsley
- 1 Tbsp apple cyder vinegar
- Salt and Pepper to taste
Contributed by Vegan Vox
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Moderate
Serves 6 people
Instructions
-
Take the pastry out of the fridge for 20 minutes. Preheat the oven to 180C.
-
Wash, peel and chop all vegetables into small chunks/slices.
-
Boil the vegetables (except the onion and peas) for 20 minutes in salted water. Add the peas in for the last 5 minutes. Drain the vegetables and set aside.
-
Fry the onion in the oil in a large pan, once soft add the rest of the vegetables to the pan and coat with the flour. Continue to fry off until the flour is absorbed.
-
Next add the stock and the soy milk and stir to combine. Add the herbs and seasoning and simmer for around 5-6 minutes until thickened. Add the apple cyder vinegar and take off the heat.
-
Pour the pie filling into 2 medium pie dishes or one large casserole dish.
-
Roll the pastry out to around 1/2 cm thick and lay over your pie dish. Cut around the edge with a knife and push the pastry into the edge of the pie dish with your fingers. Make a few small holes in the centre of the pie to allow steam to escape. Brush the top of the pies with the milk and bake in the preheated oven for around 20-25 minutes until pastry is golden.
Serving Suggestion
Serve with steamed vegetables and gravy.
Leave a comment