Vegie Pot Pies

by Jac's Veghead (follow)
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Nothing warms the belly or scents the house quite like a homemade pie. These vegie pot pies are easy to make, take less than one hour to prepare and are loaded with vegies and 'creamy' sauce.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 4-6 servings

1 small onion
1 garlic clove
2 cups veggie stock
2 cups mixed diced vegetables (corn, celery, broccoli, potatoes, carrots, etc
1/4 cup unsweetened almond milk
1/4 cup all purpose flour
2 bay leaves
Sea salt and black pepper
2 tbsp olive oil

If you havent already made your Pastry make it now (or use store bought).

Preheat your oven to 220 degrees C.

Dice all your vegetables into small chunks and make your veggie stock.

Add olive oil to a large saucepan over a medium heat and cook the onion and garlic until soft.

Add the flour and stir with a whisk, then slowly whisk in the stock.

Add the almond milk, bay leaves and stir. Simmer until a thick sauce has formed (about 10 minutes).

Once the sauce has thickened, add the diced vegetables and cook for 4-5 minutes. Taste and add more salt, pepper or even chilli as needed.

Fish out and discard the bay leaves and divide the mixture between 5-6 greased ramekins.

Top each dish with the pastry, make a few incesions and lightly brush with oil or milk.

Bake until the pastry is golden brown, about 10-15 minutes.

NOTE: to make my pastry vegan I simply swapped the butter for oil.

#dairy free
#pie competition
#pot pies
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