Vegetable Pot Pie with Puff Pastry Top (V, V+)

January 7, 2020

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By: Meg Wert

1 sheet of Pepperidge Farm Puff Pastry
2 cloves garlic
1 medium white onion, finely diced
2 medium carrots chopped into small pieces
1 large russet potato diced in small chunks
2 stalks celery sliced in small pieces
1/2 cup green peas (I have used fresh English peas and frozen peas and both work fine)
1/2 cup corn kernels (I used roasted frozen kernels from Trader Joes)
3/4 cup vegetable broth
1 to 2 tablespoons flour
Salt and pepper
1/2 teaspoon cayenne pepper
1/3 cup vegan parmesan
Olive oil spray

Step 1 Remove the puff pastry sheet from the container and let it defrost so you can roll it out in about 20 minutes.
Step 2 Then, lightly drizzle olive oil in a large sauté pan, and on medium heat start sautéing the chopped garlic.
Step 3 Add the diced onion and carrots and continue sautéing.
Step 4
Step 5 Add additional olive oil as needed and take this time to start seasoning the vegetables with the salt, pepper, and cayenne.
Step 6 Next, add the pieces of potato and continue cooking.
Step 7 Then add the peas and corn as well as 1/2 cup of the vegetable broth. Mix everything together as you continue cooking on medium heat.
Step 8 Add the 2 tablespoons of flour and mix. This works as a thickener.
Step 9 Stir in the parmesan cheese until melted and remove from heat.
Step 10 When the pastry is soft, dust with a bit of flour and roll out to about 12” x 14” and then cut into 4 quadrants.
Step 11 Spray 4 ramekins or ovenproof dishes (about 5” in diameter).
Step 12 Spit the Vegetables equally into the ramekins and then place a puff pastry piece on top. You can fold the corners over on top, underneath, or trim off the excess.
Step 13 Bake in a preheated oven at 350°F for 30 minutes and check to see if baked. This will be done when the pastry has a golden color and has puffed up.
Step 14 Remove from heat, let sit 10 minutes then serve and enjoy!