Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 2 tablespoons of all-purpose flour
- 1 cup of vegetable broth
- 2 cups of frozen mixed vegetables
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh chives
- 1 sheet of frozen puff pastry, thawed
- 1 egg, lightly beaten
Special Equipment Needed:
- Large skillet
- 9-inch pie plate
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add thyme, oregano, black pepper, and salt. Cook for 1 minute, stirring constantly.
4. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
5. Slowly add the vegetable broth, stirring constantly. Bring to a simmer and cook for 2 minutes.
6. Add frozen mixed vegetables and cook for 5 minutes, stirring occasionally.
7. Remove from heat and stir in parsley and chives.
8. Transfer the vegetable mixture to a 9-inch pie plate.
9. On a lightly floured surface, roll out the puff pastry to fit the top of the pie plate.
10. Place the puff pastry over the top of the vegetable mixture. Crimp the edges of the pastry to the edge of the pie plate.
11. Brush the top of the pastry with the beaten egg.
12. Bake for 25 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 6
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 28g
Protein: 6g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Frozen mixed vegetables can be substituted with fresh vegetables.
- Puff pastry can be substituted with a homemade pie crust.
Variations:
- Add cooked chicken or beef for a heartier pot pie.
- Use different vegetables such as mushrooms, zucchini, or broccoli.
- Add grated cheese to the top of the pastry for a cheesy pot pie.
Tips and Tricks:
- Make sure to preheat the oven before baking the pot pie.
- Use a rolling pin to roll out the puff pastry to the correct size.
- Use a pastry brush to brush the egg wash on the top of the pastry.
Storage Instructions:
Vegetable pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Vegetable pot pie can be reheated in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Vegetable pot pie can be served with a side salad or steamed vegetables.
Garnishes:
Vegetable pot pie can be garnished with fresh herbs such as parsley, chives, or thyme.
Pairings:
Vegetable pot pie pairs well with a light white wine such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed vegetables
- Roasted potatoes
- Green salad
Troubleshooting Advice:
- If the pastry is not golden brown after 25 minutes of baking, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to store the pot pie in an airtight container in the refrigerator.
- Reheat the pot pie thoroughly before serving.
Food History:
Pot pies have been around since the Middle Ages and were originally made with meat and vegetables. The modern version of the pot pie is usually made with vegetables and a pastry crust.
Flavor Profiles:
Vegetable pot pie has a savory flavor with a hint of herbs and vegetables.
Serving Suggestions:
Vegetable pot pie can be served as a main course or as a side dish.
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Taste: Savory, Creamy, Comforting, Hearty, Vegetable