Vegetable Pot Pie

Who said a dish should be meat-laden to win your thumbs-up? Here, our tasty, no-meat take on the classic favorite.

Serves 4 
Prep Time 10 minutes   
Cooking Time 20 to 25 minutes

1 cup frozen mixed vegetables
      (corn, carrot, and peas)
1/2 cup Baguio or green beans,
      sliced into 1-inch lengths
1/2 cup sliced button mushroom
1 (10.5-ounce) can condensed cream of mushroom
1 teaspoon onion powder
2 store-bought puff pastry sheets
1/2 cup grated cheese
1 egg yolk
1 tablespoon water

1  Preheat oven to 350F.

2  In a large bowl, mix all the vegetables with the cream of mushroom and onion powder.

3  Spoon evenly into 4 ovenproof bowls.

4  Top each bowl with 2 tablespoons grated cheese.

5  Prick pastry sheets with fork and place on top of the bowls (cut accordingly); firmly press sides to seal.

6  In a small bowl, mix egg yolk and water. Brush mixture on dough.

7  Bake for about 20 to 25 minutes or until the crust is golden brown.

Click for a step-by-step guide on How to Make and Roll Out Dough

Photography by At Maculangan│ Recipe by Elaine Lim │ Styling by Angelo Comsti