Friday, July 24, 2009


Yesterday I Made:
Harvest Pot Pies for DINNER.
Recipe from Vegetarian Times Nov./Dec 2007 issue.
Mushrooms, potatoes, corn,celery, carrots, seasoned with oregano and topped with puff pastry.

I've been craving a pot pie for weeks and when I found this recipe, I realized that what was stopping me from making it, was having to make a homemade crust.
This recipe uses puff pastry, which is the easiest thing in the world to work with, as long as you thaw it completely.

I made a few substitutions when it came to the filling.
The original recipe called for butternut squash, green beans,white wine, and thyme as well as the ingredients mentioned above.
I didn't have any of those ingredients, so I substituted with oregano, carrots, more potatoes and water.
And it turned out great!

The puff pastry is cooked separately from the filling.
Thaw the puff pastry completely and place on a cookie sheet coated with cooking oil spray.
Cut out a few holes (any shape),refrigerate for 15 minutes to firm up a little and then bake for another 15 minutes in a preheated oven.

When ready to serve, pour the filling in a casserole dish and then place the puff pastry over the hot filling and serve immediately.


Millie said...

All you vegans cook so good that I am putting on some weight with your great recipes. I have been cooking like crazy for the last 3 months and now you have a fabulous pot pie that is to die for. What a treat!

Jeni Treehugger said...

Yum - that looks seriously good. The temperature's a few degrees cooler here today and I'm eyeing my oven up. I think I'm gonna bake today - and for once I mean in the literal sense.

Sal said...

ooh that looks good. and so cute with the hearts cut out!

Erin said...

Looks so good! I've been craving pot pie too, even though it's been pretty warm here.