Butter Sauce Pot Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Cooling time
5 mins
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Total Time
50 mins
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Servings
6
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Calories
401 kcal
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Course
Main Course
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Cuisine
Indian
Butter Sauce Pot Pie
Description
Butter Sauce Pot Pie combines pressed, cubed firm tofu with a variety of vegetables such as peppers, carrots, peas, beans, and corn. The tofu and veggies are tossed with a blend of ground spices including garam masala, coriander, paprika, fenugreek leaves, cumin, garlic powder, and onion flakes, plus salt and a small amount of neutral oil, then roasted to develop flavor and a slight crispness on the tofu.
After roasting, the mixture is stirred with tomato puree and full-fat coconut milk, creating a richly spiced, creamy base. A rolled puff pastry sheet is placed atop the saucy filling in the baking dish, edges sealed with water to hold it in place without submerging. The pot pie bakes until the pastry is golden brown and cooked through, providing a flaky topping against the savory, mildly spiced filling beneath.
The final dish features a balance of warmth from the spices, creaminess from the coconut milk, and a fresh tomato tang, offset by the texture from both the vegetables and the crispy pastry crust. This pot pie is best enjoyed fresh for the qualities of the puff pastry topping.
According to notes, use tomato puree similar to passata rather than tomato paste to maintain the right consistency. Adjust vegetable quantity to match the sauce amount and use the suggested alternatives for tofu if preferred.
Ingredients
For the veggies and tofu:
- 1 1/2 cups vegetables I use a mix of chopped veggies like peppers and carrots and some frozen veggies like peas beans, corn, edamame, etc, chopped, choice, quantity or more implied
- 10 ounces 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, or extra firm tofu
For the sauce.
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 teaspoon fenugreek leaves or kasuri methi - or you can use half teaspoon ground mustard instead, dried
- 1/2 teaspoon cumin ground
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 8 ounces tomato puree canned
- 1 cup 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, full fat
- 1/2 teaspoon salt
To top
- 1 puff pastry sheet 9x9" sheet
For garnish
- cilantro
- crushed red 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
- Use tomato puree resembling passata rather than tomato paste to achieve the intended sauce consistency.
- If using tomato paste instead, reduce amount to about 2 tablespoons.
- Adjust vegetable and protein quantities if using the whole can of coconut milk to avoid a too-liquid filling.
- This pot pie is best served fresh to enjoy the crispness of the puff pastry topping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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