Creamy vegetarian pot pie
This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
For the vegetables
- 1 onion finely chopped
- 2 leeks washed and finely chopped
- 4 medium carrots peeled, cubed
- 4 garlic cloves crushed
- 750 g (1½lbs) broccoli florets halved
- 1 cup frozen peas
- ½ cup water
- salt and pepper to taste
For the pie
- 1 roll puff pastry thawed
- 1 egg beaten
Preheat the oven to 180°C/350°F.
Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife.
Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.
Transfer the filling to a baking dish.
Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.
Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.
Remove and allow to rest fof 5-10 minutes before serving.
Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6406IU | Vitamin C: 97mg | Calcium: 98mg | Iron: 2mg