Veggie Pot pies

I’m a huge fan of this food blogger called Manjula Jain her recipes inspire me. Also I saw this beautiful Hallmark movie called “Chance at Romance” where the female lead is a pot pie artist. I have mostly heard only about pot pies as being non vegetarian recipes. So I thought why not go veggie & next twist being. I can only think of food by my son’s perspective off late. My son is a 2& half year old who is responsible for me to go experimental. He loves the weirdest of veggies, he can’t tolerate spice (teekha)  in his food, being an Indian lad who can’t eat spicy food, heeeehaahaaa…. how interesting!

The twist is mini pot pies, vegetarian yes eggless, no onion no garlic recipes.

My basic pot pie crust recipe is inspired from Manjulaji’s recipe.

Pot pie crust

1 cup all-purpose flour/Maida (Makes around 8 pies)
1 1/2 tablespoon sooji (semolina flour/cream of wheat)
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp celery seeds (ajwain)
1/4 teaspoon salt
3 tablespoons oil
1/3 cup lukewarm water

Mix all the ingredients using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.

I have a very easy alternative, you can use puff pastry sheets in place making fresh pie crust dough.

Stuffings:

Samosa style stuffing

1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
1/4 cup green peas (fresh/frozen)
1/2 teaspoon cumin seeds
2 green chilies finely chopped
1 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste
2 tablespoons oil
2 tbsp chopped cilantro
1 tbsp fresh lemon juice

Method

  1. Heat the oil meant for the stuffing in a pan. Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
  2. Sauté for a min, add the coriander powder, garam masala and salt and mix well.
  3. Add the boiled & mashed/diced potatoes. Mix with a light hand. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
  4. Turn off the heat; add the chopped cilantro and lemon juice and mix.
  5. Knead the dough for a minute.Divide the dough into 2 parts (1 part 3/4 of the dough)
  6. Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
  7. Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa crust cups.
  8. Place stuffing into the samosa crusts lined in the pan.
  9. Brush the circumference of the small circles with water and paste them on top of the filled samosa crust cups.
  10. Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
  11. Allow them to cool on a wired rack for 2-3 min. Enjoy hot with some hot sauce / Mint Chutney.

Brocolli corn cheddar cheese stuffing
2 cups chopped broccoli or sliced fresh cauliflower florets
1/3 cup sweet corn kernels
1 cup shredded Cheddar cheese or processed cheese.
1/2 cup Flour mixed with 3/4 tsp baking powder & 1/2 tbsp butter.
milk as required
salt to taste
1/4 freshly ground black pepper

Method

  1. Heat oven to 200ºC. Grease a muffin mould. Heat salted water to boiling in a saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly.
  2. Prepare a white sauce (it’s an inspired Jamie Oliver recipe) in a saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
    Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
  3.  Stir together cooked broccoli, Corn and cheese into the sauce.
  4. Divide the dough into 2 parts (1 part 3/4 of the dough)
    Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the muffin cups.
    Place stuffing into the pie crusts lined in the muffin pan/ cups.
  5. Brush the circumference of the small circles with water or the white sauce and paste them on top of the filled pie cups.
    Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 25 min or until the tops turn golden and knife inserted in center comes out clean. Cool 5 minutes.

An interesting tip:  you can make a lattice pattern on the top of your mini pies. Go try as many stuffings as you can think of.

Next time we will see 2 more pot pies…..

  1. Spinach cheese pot pie
  2. Garden pot pie
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