Vegetarian Potpies

Recipe by Cook's Hideout

Blogging Marthon# 46: Week 1/ Day 3 Theme: Festival Special -- Thanksgiving Dish: Vegetarian Potpies For the third day of Blogging Marathon, I made some Individual Vegetarian Potpies. Pot pies are hearty and filling and can be easily customized to ones dietary requirements and/ or ingredient availability. They can be made into one big casserole or as individual potpies.

Ingredients

• 1 oz 15 . cans Chickpeas (of - rinsed and drained)
• 2 carrot (- medium, diced)
• 1 red bell pepper (Green/ - medium, finely chopped)
• 2 cups green beans (Frozen)
• 1 cup Green Peas (Frozen)
• 1 cup corn (Frozen kernels)
• 1 onion (- medium, finely chopped)
• 2 cloves garlic (- finely minced)
• ⅓ cup Wholewheat Flour
• 2 cups vegetable stock
• 1 cup milk (- (Any dairy or unsweetened non-dairy milk can be used))
• 3 tbsps cream cheese (- softened (optional))
• 3 tbsps Parmesan cheese (- grated (optional))
• 1 tsp red pepper (flakes)
• (1.25l) fish stock (Dried)
• (1.25l) fish stock (Dried)
• (1.25l) fish stock (- (or more adjust per taste))
• to taste Salt Pepper (&)
• 1 (1.25l) fish stock (refrigerated Crescent Dough - tube)

Method

1. Make the Filling: Heat 2tbsp oil in a large pan, add garlic and cook till fragrant, about 1 minute. Next add the onions and cook till translucent, about 4~5 minutes.
2. Add all the other vegetables and cook covered until the veggies are tender, about 8~10 minutes.
3. Add red chili flakes, dried theme, sage, cayenne pepper and season with salt & pepper. Mix well.
4. Sprinkle in the wholewheat flour and mix well. Cook for 4~5 minutes or until the flour turns a 1~2 shades darker.
5. In a measuring jar, whisk milk and vegetable stock together.
6. Stir in the milk mixture int the veggie mixture and cook stirring until the mixture starts to thicken.
7. Add the softened cream cheese and parmesan cheese if using and cook till heated through, about 2~3 minutes.
8. The filling is now ready. Use it right away or refrigerate for later use.
9. For the Crust: I used refrigerated crescent dough that comes in a tube for the crust. Pinch the holes to close them. If making 1 casserole, then pinch the dough together to form a big sheet of pastry.
10. If making individual potpies, using a sharp knife cut the top approximately the same size as the top of the ramekins/ baking dishes used. Make leaves or any fancy shapes with the leftover dough.
11. To Bake: Preheat the oven to 375°F. Lightly spray the casserole dish or individual ramekins with cooking spray.
12. Add the filling and top with the crust. Lightly brush water on the leaves or other decorations made with the leftover dough and place them on the crust. Pierce top/ tops with a knife to allow steam to escape.
13. Place the casserole dish or the individual ramekins on a baking sheet and bake for about 30 minutes for the casserole dish and 20~25 minutes for individual ramekins -- or until the filling is bubbly and the crust has browned. Serve immediately.

View the recipe instructions at Cook's Hideout