Vegetarian Pot Pie Recipe

Step 1: To begin making the Vegetarian Pot Pies, first make the crust

Step 2: To do this, mix the flours, herbs and salt under “For the flaky crust” into a mixing bowl

Step 3: Using your finger tips, rub the butter into the flour so it breaks down and the flour resembles resembles bread crumbs

Step 4: Next, add ice cold water, 1 tablespoon at a time, and bring the dough together, gradually till the mixture comes together to form a ball

Step 5: Do not knead the dough, it should just come together and hold shape

Step 6: Flatten the dough into a small disc, wrap it in plastic wrap and refrigerate for 30 minutes

Step 7: Meanwhile, proceed to make the filling

Step 8: To do this, place a wok on the heat

Step 9: Melt the butter in the wok along with a dash of oil

Step 10: Add the onions and garlic to the wok and sauté for 1-2 minutes, till the onions turn soft and translucent

Step 11: Next, add the bay leaves, carrots, green beans, green peas and potatoes

Step 12: Sprinkle some salt and cook for a 3-4 minutes, stirring once or twice in between

Step 13: Add the other vegetables next and mix together

Step 14: Then, sprinkle the whole wheat flour on the vegetables and stir in the vegetable stock and the cream

Step 15: Mix well so it turns glossy

Step 16: Add the Worcestershire sauce (if using) and the hot sauce (or the red chilli powder)

Step 17: At this stage you can check the salt and spice levels and adjust according to your taste

Step 18: Cook the mix together for a few more minutes

Step 19: Then take it off the heat and add the herbs

Step 20: To assemble the Vegetarian Pot Pies first of all, pre-heat the oven to 190 degrees celsius

Step 21: If you are cooking a large batch for a large crowd, use a 8” baking dish or a pie plate

Step 22: If you are making individual servings, use small ramekins

Step 23: Fill the choice of your bakeware with the vegetable filling, right to the top

Step 24: Then, take the dough out of the dough and place it on a well-floured work surface

Step 25: Gently, but swiftly roll it out to a large piece of about 1/4" thickness

Step 26: If using a large baking dish, carefully drape it over the dish to cover the filling

Step 27: Allow it to hang over the sides

Step 28: Trip off the excess dough, leaving a margin overhanging, which you can pinch/crimp to make a pretty edge

Step 29: If you are using individual ramekins, cut the large piece of dough into smaller pieces and drape them over the ramekins and seal, the same way

Step 30: Using a sharp knife, make small slits on the top of the crust, to allow the steam to escape when it will bake

Step 31: Brush the tops of the Pot Pie with whisked egg or milk and place the baking dish or ramekins on a baking sheet/tray (since the liquid may bubble from the edges and spill) and into the oven to bake for 35-40 minutes

Step 32: Bake until the crust is golden brown

Step 33: Remove the pot pies from the oven

Step 34: Serve the Vegetarian Pot Pie hot along with Garlic Bread for a dinner party