VEGETABLE POT PIE / PIES
Finally comfort food for us vegetarians!! Posted for ZWT III these little guys are really good and the beauty part is you can make a lot of the filling and freeze it for later, and you can also vary the filling according to what vegetables you have left over.
Provided by I Cook Therefore I
Categories Savory Pies
Time 1h25m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 724.9, Fat 46.4, SaturatedFat 16.6, Cholesterol 122.2, Sodium 533.2, Carbohydrate 60.7, Fiber 5.6, Sugar 5.4, Protein 18.2
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
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.
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
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
VEGETABLE AND BEEF POT PIE
Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
- Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g
More about "vegetable pot pie pies food"
VEGETABLE POT PIES RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 8Calories 244 per servingCategory Entrees
CREAMY VEGETABLE POT PIE - THE LAST FOOD BLOG
From thelastfoodblog.com
SAVOURY CHICKEN POT PIE RECIPE - FOOD HOUSE
From foodhouse.cc
POT PIE RECIPES | ALLRECIPES
From bayleef.night.dvrdns.org
VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – WELLPLATED.COM
From wellplated.com
VEGETARIAN POT PIE | THE RECIPE CRITIC
From therecipecritic.com
VEGAN ROOT VEGETABLE POT PIES - VEGANOSITY
From veganosity.com
30 MINUTE LOADED VEGETABLE POT PIE - DOMESTIC SUPERHERO
From domesticsuperhero.com
AMY'S VEGETABLE POT PIE - AMY'S KITCHEN
From amys.com
91 BEST VEGETABLE POT PIE IDEAS | VEGETABLE POT PIES, POT ...
From pinterest.com
VEGETABLE POT PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
15 SAVORY VEGETARIAN PIES - MEATLESS MAIN DISHES - OH MY ...
From ohmyveggies.com
20 BEST VEGETARIAN - (POT PIES) IDEAS | VEGETARIAN RECIPES ...
From pinterest.com
VEGETABLE POTPIES WITH SWEET POTATO BISCUITS - FOOD & WINE
From foodandwine.com
VEGETABLE POT PIES - CANADIAN LIVING
From canadianliving.com
7 VEGETARIAN POT PIES IDEAS | POT PIE, FAVORITE RECIPES ...
From pinterest.ca
CURRIED VEGETABLE POT PIE {VEGAN} - SHE LIKES FOOD
From shelikesfood.com
25 VEGETARIAN PIE RECIPES - GOOD FOOD
From goodfood.com.au
HEARTY VEGETABLE POT PIE - VEGKITCHEN
From vegkitchen.com
VEGETABLE POT PIE RECIPE - A COUPLE COOKS
From acouplecooks.com
CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY VEGETABLE POT PIE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
VEGETABLE POTPIES - BAD MANNERS
From badmanners.com
INDIVIDUAL VEGETARIAN POT PIES - FORK IN THE KITCHEN
From forkinthekitchen.com
VEGETABLE POT PIE PIES RECIPES
From tfrecipes.com
MEAT AND VEGETABLE POT PIE / PIES RECIPE - FOOD HOUSE
From foodhouse.cc
VEGETARIAN PIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN ROOT VEGETABLE POT PIE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY VEGETARIAN POT PIE RECIPE | WISHFUL CHEF
From wishfulchef.com
SAVORY ROOT VEGETABLE POT PIE RECIPE - FAMILY FOCUS BLOG
From familyfocusblog.com
VEGETARIAN POT PIE (EASY! NO FUSS ... - CHOOSING CHIA
From choosingchia.com
VEGETARIAN PIE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEGETABLE POTPIE RECIPE - TODAY
From today.com
EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...
From thepioneerwoman.com
LAMB AND VEGETABLE POT PIES - HEALTHY FOOD GUIDE
From healthyfood.com
VEGETABLE POT PIE: RECIPE FOR THE ULTIMATE VEGETARIAN ...
From tiny.kitchen
MEAT AND VEGETABLE POT PIE / PIES RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGETARIAN POT PIES | PERFECT HOLIDAY RECIPE | OH MY ...
From ohmyveggies.com
BEST VEGETABLE POT PIE RECIPE-HOW TO MAKE ... - DELISH
From delish.com
40 SWEET AND SAVORY VEGETARIAN PIES | HURRY THE FOOD UP
From hurrythefoodup.com
MINI VEGETABLE POT PIES RECIPE - REDUCETARIAN FOUNDATION
From reducetarian.org
MOM'S VEGETARIAN POT PIE YUMMY COMFORT FOOD DINNER
From lifecurrentsblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love