Sunday, October 16, 2011

Vegetable Pot Pie

With all the festivals one after the other and other celebrations at home I couldn't find  time to  take a breather for my blog  or visit any of my blogger friends as much as I love to do. I hope all of you are enjoying this festival season as much as I am.
If you are looking for an easy and satisfying dish to make for your family or friends,this festival season look no further - this is the ideal one. It is a quick recipe and the beauty of this is that if you are hard for time, you can even split this recipe and and make the vegetable portion beforehand and refrigerate it. When you want to serve it just pop it in along with the puff pastry in the oven to get a hot and appealing meal.

3 tablespoons unsalted butter
1/2 cup sliced yellow onion
1/4 fennel bulb, top and core removed, thinly sliced crosswise
2 tbs all-purpose flour
3/4 cup good vegetable stock
1/8 tsp star anise  powder
1/8 tsp fennel powder
Pinch saffron threads
1/4 teaspoon  salt
1/2 teaspoon freshly ground black pepper
1 tablespoons heavy cream
1/4 cup fresh paneer
1/4 cup diced potatoes
2 tbs green peas
1/4 cup peeled,diced carrots
1/4cup peeled, diced butternut squash
1/8 cup minced flat-leaf parsley
1 sheet frozen puff pastry,thawed

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, fennel,star anise,saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water . Lift out with a sieve. Add the carrots,peas and squash to the pot and cook in the boiling water. Drain well. Add the paneer,potatoes, mixed vegetables and parsley to the sauce and mix well.
Heat oven to 400 degree F.Cut the puff pastry into eight rectangles. Divide the filling equally among 4 ovenproof bowls  Place on a baking sheet and bake along with the puff pastery for about 20 minutes till the pastery is  golden brown and the filling is bubbling hot.Serve hot .


  1. Veg pot pie luks yumm and impressive in the click dear.Crisp veg pie will serve as a snack any time.Luv it.

  2. wonderful recipe and looks so delicious........

  3. Mouthwatering pot pie!!!
    Prathima Rao
    Prats Corner

  4. looks so creamy and delicious.

  5. wow, looks great and delicious dear..

  6. Veg pot pie is superb. Wud like to have them for 4'o clock snack .


  7. love it dear! and looks awesome too!

  8. Unique recipe. Pie looks crispy, yummy and and tasty.


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