Individual Vegetable Pot Pie Recipe
Description
Nothing says comfort food like a delicious pot pie! This individual vegetable pot pie recipe is a fresh take on the classic dish. With vegetables in a creamy sauce, all encased in a delicious pastry, this pot pie is sure to please. Not only does this recipe taste amazing, it also looks great, perfect for serving as an individual meal. It’s a great way to get your kids to eat their veggies in a fun and tasty way. The recipe calls for puff pastry, but you can use shortcrust pastry if you prefer.
Prep Time
This recipe takes approximately 30 minutes to prepare. This includes washing and chopping the vegetables and making the pastry.
Cook Time
The pot pies will need to be cooked in the oven for approximately 25 minutes. This will depend on the size of your individual pies. You can check they are cooked through by inserting a knife into the centre of the pie.
Ingredients
For the pastry:
- 2 sheets of puff pastry or shortcrust pastry
- 2 tablespoons of plain flour
- 1 egg
For the filling:
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 red pepper
- 2 tablespoons of olive oil
- 2 tablespoons of plain flour
- 1 cup of vegetable stock
- 3 tablespoons of cream
- Salt and pepper, to taste
Instructions
1. Preheat the oven to 190°C.
2. Start by preparing the pastry. Place the two sheets of pastry onto a lightly floured surface. Cut each sheet into four even squares, and then use a fork to make small holes in the pastry. Place the pastry squares on a baking tray and set aside.
3. Chop the onion, carrot, and celery into small cubes. Cut the red pepper into thin strips.
4. Heat the olive oil in a frying pan over a medium heat. Add the onion, carrot, celery, and red pepper to the pan and cook for 5-7 minutes, until the vegetables are softened.
5. Add the flour to the pan and stir to combine. Gradually add the vegetable stock, stirring continuously. Simmer for 2-3 minutes, or until the sauce thickens.
6. Add the cream to the pan and season with salt and pepper. Simmer for a further 2-3 minutes, or until the sauce is thick and creamy.
7. Spoon the vegetable filling into the pastry cases. Brush the edges of the pastry with beaten egg and top with the remaining pastry squares, pressing the edges together to seal.
8. Brush the top of the pies with the remaining beaten egg and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
Equipment
For this recipe, you will need:
- A baking tray
- A large frying pan
- A sharp knife
- A chopping board
- A fork
Notes
You can use any type of vegetables in this recipe. Try adding mushrooms, courgettes, or sweetcorn for a delicious twist. For a cheesy version, add some grated cheese to the filling.
Nutrition: Per Serving
Calories: 590
Fat: 38g
Carbohydrate: 54g
Protein: 10g
Recipe Tips
This recipe can be made in advance and stored in the fridge for up to 3 days. You can also freeze the pies for up to 3 months. If you are freezing the pies, make sure to wrap them well to prevent them from drying out. To reheat, defrost in the fridge overnight and then cook in the oven at 190°C for 20-25 minutes.
To make this recipe even quicker, you can use ready-made pastry. You can also make the pies ahead of time and freeze them before cooking. This is a great way to make sure you always have a delicious meal on hand.
This recipe is perfect for those busy weeknights. It’s quick and easy to make, and it’s a great way to get your kids to eat their vegetables. Serve with a side salad or some steamed vegetables for a complete meal.
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