Adapted from
Wishful Chef -
http://wishfulchef.com/vegetarian-pot-pie-recipe/1-2 garlic cloves
1 onion (or leek)
1 carrot
1 celery stalk
olive oil
1 cup diced potatoes
2 cups diced mushrooms
2 heaping tablespoons flour
1 1/2 cups water
1 tbsp vegetable stock
1 tbsp sour cream
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried parsley
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper, to taste
2 sheet of store-bought puff pastry, defrosted if frozen
Method:
Preheat oven.
Put in the bowl garlic, onion, carrot, and celery - speed 6, 5 second. Add olive oil, 100
oC, speed 1, 2 minutes.
Add potatoes and mushrooms, cook
100
oC, speed 1, 5 minutes.
Sprinkle flour over vegetables, continue to cook for 2 minutes.
Stir in water, vegetable stock and sour cream and cook for about 6 minutes, 100
oC,
.
Stir in herbs and frozen peas and corns. Season with salt and pepper, if needed.
Now the pastry - use an 20cm square baking dish or pie pan for one whole serving of pot pie. Cut puff pastry dough to fit over baking dish. Pour the warm filing and cover with the pastry. You can also cut into individual remakin.
Bake for 20 minutes, 200
oC. Enjoy.
