Vegetable Pot Pie

This Vegetable Pot Pie is a delightful fusion of Chinese flavors encased in a flaky pastry, featuring a medley of vibrant vegetables and a savory sauce. It's a comforting dish, perfect for a cozy meal any night of the week.

Ingredients

• All-purpose flour - 200 grams
• Cold unsalted butter - 100 grams
• Ice water - 60 ml
• Salt - 1/2 teaspoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Carrot, diced - 1 medium
• Bell pepper, diced - 1 medium
• Green peas - 100 grams
• Mushrooms, sliced - 100 grams
• Soy sauce - 2 tablespoons
• Vegetable broth - 100 ml
• Cornstarch - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Spring onions, chopped - 2 tablespoons

Steps

1. In a bowl, mix the all-purpose flour and salt. Cut the cold butter into small cubes and blend it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a pan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
4. Add diced carrot, bell pepper, mushrooms, and green peas. Cook for about 5-7 minutes until vegetables begin to soften.
5. In a small bowl, mix soy sauce, vegetable broth, and cornstarch. Pour this mixture into the pan with the vegetables, stirring until the sauce thickens. Season with black pepper and stir in chopped spring onions. Remove from heat and let it cool.
6. Preheat the oven to 200°C (400°F). Roll out the chilled dough on a floured surface into two circles large enough to cover your pie dishes.
7. Place the vegetable mixture into the pie dishes, cover with the pastry, and seal the edges. Cut a few slits in the top for steam to escape.
8. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Remove from oven and let cool slightly before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vegetables providing essential vitamins and minerals.
• High in fiber which aids in digestion.

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