Veggie Pot Pie
Ingredients
2 Tbsp Olive Oil
1 Tbsp Fresh Thyme
3/4 Tsp Dried Oregano
3/4 Tsp Dried Basil
1/2 Tsp Chili Flakes
3/4 Tsp Pepper
2 Tbsp Salt
5 Garlic Cloves
2/3 Cup Mushrooms
1 Cup Carrots
1/2 Cup Red Onion
1 Cup Celery
2 Cups Frozen Peas
2 Tbsp Flour
3/4 Cup Coconut Milk
1 1/2 Cup Vegetable Stock
2 Sheets Puff Pastry
6 Medium Sized Ramekins
1 Egg
Directions
1. In a large pot add the oil, thyme, oregano, basil, chili flakes, pepper and salt. Turn on the lowest heat and toast the herbs. after 5 minutes remove heat and set aside.
2. Wash and chop the mushrooms, carrots, red onion and celery into bite size pieces. Place all the chopped veggies in a the pot with the herbs. Sauté until fragrant (about 10-15 minuets) on medium heat stirring occasionally.
3. While the vegetable are sautéing roll out the puff pastry and cut them into rounds that will fit into your size ramekin. Preheat the oven to 375.
4. Once the vegetables are sautéed add the flour, coconut milk, frozen peas and vegetable stock. Reduce heat to low and cover. Let simmer for 15 minutes until think like gravy.
5. Remove from heat and spoon equal amounts of the vegetable mix into each ramekin. Place a piece of dough over the top of the vegetables.
6. Using the 1 egg create and egg wash by whisking the egg up. Brush the top of each pot pie with egg wash before placing them in the oven for 20-30 minutes until golden brown.
7. Let cool for 10 minutes until serving warm. Enjoy!
Recipe Recap
Directions
1. In a large pot add the oil, thyme, oregano, basil, chili flakes, pepper and salt. Turn on the lowest heat and toast the herbs. after 5 minutes remove heat and set aside.
2. Wash and chop the mushrooms, carrots, red onion and celery into bite size pieces. Place all the chopped veggies in a the pot with the herbs. Sauté until fragrant (about 10-15 minuets) on medium heat stirring occasionally.
3. While the vegetable are sautéing roll out the puff pastry and cut them into rounds that will fit into your size ramekin. Preheat the oven to 375.
4. Once the vegetables are sautéed add the flour, coconut milk and vegetable stock. Reduce heat to low and cover. Let simmer for 15 minutes until think like gravy.
5. Remove from heat and spoon equal amounts of the vegetable mix into each ramekin. Place a piece of dough over the top of the vegetables.
6. Using the 1 egg create and egg wash by whisking the egg up. Brush the top of each pot pie with egg wash before placing them in the oven for 20-30 minutes until golden brown.
7. Let cool for 10 minutes until serving warm. Enjoy!
Ingredients
2 Tbsp Olive Oil
1 Tbsp Fresh Thyme
3/4 Tsp Dried Oregano
3/4 Tsp Dried Basil
1/2 Tsp Chili Flakes
3/4 Tsp Pepper
2 Tbsp Salt
5 Garlic Cloves
2/3 Cup Mushrooms
1 Cup Carrots
1/2 Cup Red Onion
1 Cup Celery
2 Cups Frozen Peas
2 Tbsp Flour
3/4 Cup Coconut Milk
1 1/2 Cup Vegetable Stock
2 Sheets Puff Pastry
6 Medium Sized Ramekins
1 Egg