My 113th recipe, “Mini Vegetable Pot Pie”, an easy and healthy dish. If there is one dish that I love to eat, but haven’t tasted it elsewhere other than my kitchen, it is this wonderful pot pie. My mom did not make it and I haven’t tasted it in a restaurant outside.
However I discovered this dish while watching the numerous shows in Food Network. I would be sitting glued to the TV when someone makes a pie. It looks so cute and I absolutely adore it. Since most of them showed chicken pot pie, when I made this pie for the first time, I had to use my imagination to come up with a vegetarian version. I also came up with my own pie crust with whatever ingredients I had in my pantry, but it was a long and tiring process for me to get it done.
So I wanted to make a easier version when I made it today. This version tasted even better and most importantly took far less time to make. Perfect for a weeknight dinner. A flaky and crispy puff pastry on top of a creamy and delicious vegetable filling. This is probably the easiest way you can make your kids eat their veggies 😉
Mini Vegetable Pot Pie
- Puff Pastry - 2
- Butter / Olive Oil - 1 Tbsp + For brushing
- Onion - 1 Medium (Finely chopped)
- Garlic - 4 cloves (Finely Sliced)
- Carrot - 1 Large (Diced)
- White Potato - 1 Large (Diced)
- Cauliflower - 6 florets (small pieces)
- All purpose flour - 1 1/2 Tbsp
- Water - 1 3/4 Cups
- Salt - 1/2 tsp (Adjust per taste)
- Freshly ground black Pepper - 1 tsp (Adjust per taste)
- Dry Italian Seasoning - 1 tsp
- Green Peas - 1 small handful
- Fresh Cream - 1/4 Cup
- First, leave the puff pastry outside to thaw completely to room temperature. Meanwhile chop up the veggies.
- Heat a pan and melt the butter. Add the onion, garlic and saute until translucent.
- Add the carrot, potato and cauliflower and saute for a minute. Add the all purpose flour and saute for another minute until well combined.
- Add 2 Cups or required amount of water, salt, pepper, Italian seasoning and give a nice stir. Cook covered in medium flame until the veggies are 3/4th done.
- Remove the lid and add the green peas. Give a quick stir. Add the cream and mix well until combined. Turn off the stove.
- Now cut the puff pastry into circular shape. Place the ramekins on top of the puff pastry and use a knife to cut out the circle.
- Preheat the oven to 400 F. Then fill the ramekins with the prepared vegetable mixture upto 3/4 of its height. Place the puff pastry on top and seal the edges using a fork. Cut a small slit at the center which will help the steam to escape.
- Brush the top with olive oil. Bake for 20 mins or until the top is nicely golden brown.
- Serve hot.
- - Use any veggie you like. Mushroom, green beans, sweet corn kernels, etc. would go well.
- - Veggies should be cut small so that they will cook soon, but should be large enough so that they don't get mashed out while cooking.
- - If the pie mixture becomes too thick by the time veggies cook, add little extra water to bring it back to correct consistency.
- - Try to gently stick the puff pastry to the edges of the ramekin, so that it doesn't fall off while baking.
- - Instead of dry Italian seasoning, you can use fresh herb of your choice too.
- - Vegans can use oil instead of butter, skip the cream or use non-dairy milk instead. And make sure your packet of puff pastry is vegan, just like mine.