5 from 15 votes
Butter Sauce Pot Pie
This Butter Sauce Pot Pie features firm tofu and a mix of chopped vegetables baked in a spiced coconut milk and tomato puree sauce, all topped with a flaky puff pastry sheet. The dish is prepared by roasting the tofu and vegetables with Indian-inspired spices, then combining them with the creamy, tangy sauce before covering with pastry and baking to a golden finish. The blend of spices and smooth sauce contributes warmth and depth, while the pastry adds a crisp contrast to the tender filling.
Prep Time
10 mins
Cook Time
35 mins
Cooling time
5 mins
Total Time
50 mins
Servings:
6
Calories:
401 kcal
Course:
Main Course
Cuisine:
Indian
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
- crushed red pepper flakes
- cilantro
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 401
% 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.