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Mini Vegetable Pot Pie

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

  • 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 ½ Tbsp
  • Water - 1 ¾ Cups
  • Salt - ½ 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 - ¼ Cup

Instructions
 

  • 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.

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  • Add the carrot, potato and cauliflower and saute for a minute. Add the all purpose flour and saute for another minute until well combined.

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  • 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 ¾th done.

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  • Remove the lid and add the green peas. Give a quick stir. Add the cream and mix well until combined. Turn off the stove.

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  • 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.

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  • Preheat the oven to 400 F. Then fill the ramekins with the prepared vegetable mixture upto ¾ 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.

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  • Brush the top with olive oil. Bake for 20 mins or until the top is nicely golden brown.

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  • Serve hot.
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Notes | FAQ

- 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.