Creamy vegetarian pot pie
User Reviews
4.4
Creamy vegetarian pot pie
Description
This Creamy Vegetarian Pot Pie begins by sautéing onion, leek, carrot, and crushed garlic until they soften and begin to caramelize, developing sweetness and aroma. Broccoli florets and peas are then steamed with a bit of water until just tender to retain texture. Excess moisture is drained before mixing the vegetables with a prepared cheese béchamel sauce, which provides a creamy, rich binding and flavor.
The filling is transferred to a baking dish and topped with thawed puff pastry that is crimped and vented to bake evenly. Brushed with beaten egg, the pastry puffs and browns to a golden crust during baking, offering a contrasting flaky texture to the soft vegetable mixture beneath.
After baking at 350°F until the crust is puffed and golden, the pot pie is rested briefly to let the filling set. This dish offers a filling vegetarian main or side, combining creamy sauce, tender vegetables, and crisp pastry.
Ingredients
For the vegetables
- 1 onion finely chopped
- 2 leek washed and finely chopped
- 4 medium carrot peeled, cubed
- 4 garlic crushed, cloves
- 750 g (1½lbs) broccoli halved, florets
- 1 cup peas frozen
- ½ cup water
- salt to taste
- black pepper to taste
For the bechamel
- 4 cups béchamel sauce
For the pie
- 1 roll puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 180°C/350°F.
- Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
- Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife. If there is a lot of liquid in the pan, drain before combining with the sauce.
- Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.
- Transfer the filling to a baking dish.
- Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.
- Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.
- Remove and allow to rest fof 5-10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 373mg | 16% |
| Potassium | 737mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 6406IU | 128% |
| Vitamin C | 97mg | 108% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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