Vegetablepotpie Recipes

VEGETABLE POT PIE

Steps:

• In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
• Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
• Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
• Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
• Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
• Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
• Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
• Press gently with your fingers, so that the pastry fits well around the pots.
• Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
• Serve hot!

VEGETABLE POT PIE

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

VEGETABLE POT PIE

Steps:

• Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
• Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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 heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• 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.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

VEGETABLE POT PIE / PIES

Steps:

• Note: you will need 6 1 cup capacity ramekins for this recipe.
• Preheat oven to 415 degrees.
• Microwave the potato, carrot, and broccoli until just tender.
• Spray a pan with vegetable cooking spray and heat over medium heat, cook the onion and the bell pepper until just softened, put in the same bowl with the microwaved vegetables and add the thawed peas.
• Heat the butter in the pan and melt over medium heat, stir in the flour until absorbed to make a roux.
• Gradually add in the milk, stirring constantly, bring to a boil and then turn down to a simmer until thick.
• Add the cheese and egg yolks to the mixture and salt and pepper if desired.
• Add the sauce to the vegetables and stir in the mushrooms.
• Once the puff pastry has thawed out (make sure to read package directions) use one.
• of the ramekins to outline six circles of puff pastry. The puff pastry should be cut large enough to fit over the edge of the ramekins.
• Spray all of the ramekins with non-stick cooking spray and then fill them with the vegetable mixture.
• Top each ramekin with the puff pastry, seal the edges, and cut two or three small slits in the top of the pastry to release steam.
• Brush the tops of the pastry with the beaten egg.
• Bake for a half hour until the pastry is shiny and golden.
• Enjoy!

VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

QUICK AND EASY VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

SKILLET VEGETABLE POTPIE

Steps:

• Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
• Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
• On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
• Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

CHUNKY VEGETABLE POTPIE

Steps:

• Heat oven to 425 degrees. Place squash, celeriac, carrots, cauliflowers, brussels sprouts, beet, and turnip or parsnips in a large roasting pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove, and reduce oven to 375 degrees.
• Heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and shallots; saute; until soft, about 5 minutes. Raise heat to high, and add wine. Let white wine reduce by half, 1 to 2 minutes. Add vegetable broth, and simmer over medium-high heat for 5 minutes. Set aside.
• Combine 1 cup flour, baking powder, remaining 1/4 teaspoon salt, and 2 teaspoons tarragon in a food processor. Pulse in butter until mixture resembles coarse meal. Add milk and Parmesan, process until combined, and set aside.
• Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour, and 2 tablespoons tarragon; toss to combine. Stir in broth, and adjust seasoning with salt and pepper to taste.
• Transfer to a shallow glass pie dish, and bake for 15 minutes. Remove vegetables from the oven, and drop heaping tablespoons of the biscuit dough over vegetables, leaving some vegetables exposed. Place the pie dish on a baking sheet, and bake until biscuits are golden, about 25 minutes.