So while it 'tis the season for sweaters, and a few extra pounds could come in handy to fight the chill, I have my upcoming wedding in the first days of spring, so... yeah. I'm hungry and I forgot your birthday. Sorry. Don't worry though, I'll make it up to you at one of my three (repeat three) receptions.
As I mentioned, I made this a few weeks ago and now all I can do is dream about it. All of that flaky, buttery goodness isn't going to look so hot on my bridal ass. Oh hell, maybe I'll make it with just the top crust.
Veggie Pot Pie
- All butter crust, made partly with wheat flour
- 1 T. butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 red pepper, chopped
- 1 carrot, sliced thin and cubed
- big handful of mushrooms, sliced (I browned these on the side, but it isn't necessary)
- 1 large potato, cubed
- (Peas or corn would be great also - I ran out of room)
- 3 cups vegetable stock
- Salt (about 1/2 t. depending on saltiness of stock) & pepper to taste
- 1 T. cornstarch
- 1 T. soy sauce
Melt butter over med heat and add onions and garlic, cook a few minutes before adding additional veggies. I don't have a proper pie plate so this is all that I could get in, but you could definitely add other veggies. Add a bit of olive oil to pan if needed - saute until the veggies start to get soft (about 5 minutes). Add stock and seasonings, bring to a boil then drop to a simmer. Dissolve cornstarch into soy sauce (add a drop of water or stock if necessary) and then stir into pot - cook another few minutes until mixture thickens.
Add mixture to pastry lined pie pan and cover with top crust, seal edges. Bake on high heat - 205C (400F) for 30 minutes. Rotate half way through cooking time. Mmm..super tasty TV dinner.