Vegetable Pot Pie

A tasty, vegetarian take on the classic pot pie.


2009-12-29 | By Elaine P. Lim
Vegetable Pot Pie
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at a glance

Main Ingredient

Vegetables

Type

Main Dishes

Preparation Time

00:00:00


Date Published

2009-12-29

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

ServesPrep 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.

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.

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