Tuesday, 2 October 2012

Veggie Pot Pies

This post should have been up a week ago! But it's not too late! I've been craving a lot of vegetables lately. I wanted some sort of comfort food like veggie pot pie or some sort of veggie version of shepherds pie. I went with the pot pie option, since it's something I've never done. It's relatively simple, especially if you use puff pastry!

Here's what I did:

A good giant pot full of:
2 cups of veggie stock
Dash of cream (optional)
3 tbp flour]
1 pckg of frozen puff pastry

4 small-to-medium sized ramekins

Preheat oven to 400*F.
In a large pot, cook the leeks and onion until they become fragrant and transparent, add in the rest of the chopped veggies you selected. Cook over medium heat for about 6 minutes.  Sprinkle with the flour, and stir to coat. Cook for another 2-3 minutes. Add the stock (and cream) and bring to a simmer for another 5-10 minutes.

Roll out defrosted puff pastry and cut out little circles/squares. Fill each ramekin with veggies and seal it all in with the puff pastry dough! Bake for about 15 minutes, or until pastry is golden brown. Yummers.

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