Butter Sauce Pot Pie
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Cooling time
5 mins
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Total Time
50 mins
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Servings
6
-
Calories
401 kcal
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Course
Main Course
-
Cuisine
Indian
Butter Sauce Pot Pie
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Pot pie but make it with an Indian twist! Veggies and tofu baked in butter chicken sauce and topped with puff pastry! Everything baked in the same pan. 2 step 15 min active time recipe. Butter Sauce Pot Pie is packed with vegetables and flavor. Nutfree, options for gluten-free and soyfree !
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Ingredients
For the veggies and tofu:
- 1 1/2 cups or more chopped vegetables choice I use a mix of chopped veggies like peppers and carrots and some frozen veggies like peas beans, corn, edamame, etc.
- 10 ounces firm or extra firm tofu, pressed and cubed. Or you can use soy-free tofu like chickpea tofu or pumpkin seed tofu or use 1.5 cups of cooked or 15oz can chickpeas.
For the sauce.
- 1 teaspoon oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 teaspoon dried fenugreek leaves or kasuri methi - or you can use half teaspoon ground mustard instead
- 1/2 teaspoon ground cumin
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 8 ounces of canned tomato puree
- 1 cup full fat coconut milk you can use the whole can, but add a bit more vegetables and protein so that there's not too much sauce in the pot
- 1/2 teaspoon salt
To top
- 1 puff pastry sheet 9x9" sheet
For garnish
- cilantro and pepper flakes
Instructions
- In an 8x10” or similar size baking dish, add the oil, tofu, salt and all of the spices and mix well. Then add in all of the vegetables and mix in. Then put the pan into the oven at 400° F (205° C) to bake for 15 minutes to crisp the tofu a little bit and pre-cook the vegetables a little bit.
- Meanwhile, roll out the thawed puff pastry sheet to a size which will fit the baking dish. I usually like to cut it into strips and stick the edges on the sides so that the pastry sheet is not completely getting submerged in the saucy veggies at the bottom. You can also use the entire puff pastry and just seal it on all of the edges, then use a scissor to snip some holes in the puff pastry sheet.
- Take the dish out of the oven. Mix in the tomato puree and the coconut milk.
- Now, put the puff pastry sheet on top. Use a little bit of water to seal the edges to the baking dish, keep it a bit taut so that it doesn't completely fall into the saucy veggies.
- Bake for 20-25 minutes or until the puff pastry is golden and cooked through. Depending on your oven, you may want to move the pot around after 15 minutes, so the puff pastry cooks evenly.
- Remove the baking dish from the oven, let it cool for 5 minutes, then slice it up and serve. You can garnish with some cilantro and pepper flakes.
Notes
- This super comforting pot pie is best served fresh.
- Tomato purée- This is more like passata: slightly thickened pureed tomatoes. You don't want to use tomato paste here. If you are using tomato paste then use 2 tablespoons of tomato paste
- This is more like passata: slightly thickened pureed tomatoes. You don't want to use tomato paste here. If you are using tomato paste then use 2 tablespoons of tomato paste
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
31g
(10%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Sodium
335mg
(14%)
Potassium
393mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2507IU
(50%)
Vitamin C
10mg
(11%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Sodium | 335mg | 14% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2507IU | 50% |
| Vitamin C | 10mg | 11% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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