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.
If you like this, you'll also like: Marie's Vegetable Pot Pie, Len's Chicken Pot Pie, Chicken Pot Pie,
How to Make and Roll Out Dough (GALLERY)
Photography by At Maculangan│ Recipe by Elaine Lim │ Styling by Angelo Comsti
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