Vegetable pie with puff pastry recipe | Vegetarian Pot Pie | Potato and Veggie puff pastry pie
Have a go at this mouth-watering potato and vegetable pie! There’s loads of fun to be had here and is a pretty impressive dish to pull out the oven and serve to friends and family. What's great is this dish can be adapted to seasonal veg so you can really make it any time of the year! So what are you waiting for!
Here is everything you will need:
1 tsp salt
1 tsp pepper
1 tbsp mixed herbs
1/2 tsp paprika
Cheese (as much as you like!)
1 green bell pepper
1 orange bell pepper
1 cup sweetcorn
2 green chilies
2 tbsp margarine
1 tbsp chives
1 puff pastry roll
1/4 cup of milk
4 medium boiled maris piper potatoes
3 small boiled carrots
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Veggie Pot Pie - Vegan Comfort Food
Learn how to make these delicious veggie pot pies! These are the ultimate vegan comfort food, perfect for the holidays! Christmas is coming up, and these would be amazing to serve your vegan guests and family :)
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There are many notes at the bottom of this page. Pls see below for tips.
Festive vegan vegetable pot pie
For the crust
Ingredients:
600g flour
9-10 tbsp cold water
250g cold cubed butter vegan
1/2 cup smooth coconut whipping cream room temperature
Pinch of salt.
Alternatively you could skip making a homemade crust and buy some store bought puff pastry if you wish.
For the filling:
2 cups pre- cooked potatoes cubed
3 cups pre- cooked chopped carrots
1 1/2 cups frozen green peas
2 cups vegan broth (store bought or homemade)
4 tbsp vegan butter
4 tbsp all purpose flour
3 heaping tbsp coconut cream for sauces
2 tbsp dried thyme
Salt to taste
Pepper to taste
1 tsp Nutmeg
1 tsp Cinnamon
Makes 7 muffin sized pot pies.
If you are baking in ramekins, makes 4 large pot pies
Directions
For the crust:
Add the flour, cold cubed butter, room temperature coconut cream to a bowl and mix with your hands. Squeeze the butter and flour between your fingers until you achieve a texture resembling course crumbs. This coconut cream should contain 85% coconut, and 15 % from water. Mix again with your hands. Add the ice cold water and knead just until you are able to form a dough ball. cover in plastic wrap. Place in fridge for 1 hour or overnight. I prefer letting the dough rest overnight as its much easier to work with.
For the filling:
Place butter to a saucepan until melted. Add the flour and whisk until combined. Add the broth and Cook for 5 minutes whisking continuously, making sure there are no lumps. Add the Spices. YOu’ll notice that the mixture will start to thicken as you cook it. Add in the pre-cooked potatoes, pre-cooked carrots, and frozen peas. Cook for a couple of minutes. Once you see that the sauce is thick enough add the coconut cream for extra creaminess. Mix and turn off heat. Let the filling cool. Once cooled, roll out your dough and place into the ramekin or muffin tray. Place the filling inside and cover the top with more dough. Make sure you don’t have a lot of excess dough around the pie as those parts will be undercooked. A Thin dough is best. Brush the top of your pie with butter. Coconut oil does not brown your crust even though I suggested it in the video. I was wrong. Try butter, or oil.
Place in oven at 180 degrees celsius for 40 min - 1 hour. I had my oven setting on Fan. A thicker dough will call for longer baking time, a thinner dough should take up to 40 min.
* Notes -
You can use store-bought vegan broth or make your own by placing the chopped potatoes, chopped carrots, and onion in a baking dish with enough water to cover the vegetables. Cover with foil and let bake for an hour. Once tender separate vegetables from water. The water that is left over will be used as broth. Add flavouring to your broth.
* cook vegetables until the mixture becomes rich and thickens up. If you're using high heat it can become thick quite quickly, perhaps even in 3-5 minutes. It all depends on your stove. I used a portable stove top and. It took 10 minutes for my sauce to thicken.
* When you roll out the dough make sure you roll it out thin. I noticed that when the dough was too thick especially on the sides of the pie where you pinch the pie together, it didn’t cook well enough, so cut off any extra bits that will bulk your pie on the sides.
* It terms of browning the tops of your pie, in my experience coconut oil doesn’t work even though I suggested it in the video.You can try yellow butter, vegetable oil, or maple glaze.
#potpie #veganrecipe #veganrecipes
VEGGIE POT PIE W/ ORIGINAL BITCHIN SAUCE!
On a chilly winter eve, there's nothing quite so Bitchin' as basking in the oven-hot glory of a homemade pot pie! Stuffed with hearty vegetables, the addition of our ultra-creamy Original Bitchin' Sauce ensures all the pie mixins bake into a robust, soul-warmingly savory filling. Brush the dough with melted butter & sea salt across and over the edges to give this pie the flaky & golden crustiness it so deserves. The result: a vegetarian take on an all-American classic, sure to kick your new year off to a most-saucy start!
Vegan Veggie Pot Pie w/ Store Bought Crust - Easy!
UPDATE link to Ebook! *** Full recipe on the blog:
Vegan Pot Pie
Pot pie is comfort food at its finest! This vegan version uses chickpeas instead of chicken. Loaded with veggies, herbs, and savory flavor. This is one of the signature dishes that I love to make for family dinner parties. Everyone loves it - even the meat-eaters.
Find the printable recipe here + tips and FAQs:
Ingredients
- vegan pie crust (double crust)
- ¼ cup vegan butter
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ⅓ cup flour
- 1½ cups vegetable broth
- ¾ cup oat milk - or any unsweetened non-dairy milk
- 1 large carrot - peeled and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 large potato (peeled and cubed)
- 1 can chickpeas (drained and rinsed)
- salt and pepper to taste
Instructions
- Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
- Whisk in the vegetable broth and milk.
- Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
- Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
- Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
- Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn.
Notes
- My favorite kind of potato to use is Yukon gold.
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vegan chicken pot pie ???? ????
Chick’n pot pie might be the best cozy comfort food for the winter time. And all you need is one pan! Full recipe is on the blog if you want to give it a try. ????
#veganchef #veganrecipes #nourishing #homemadefood #veganfoodshare #comfortfood