Veggie Pot Pie for Two

- 1 sheet puff pastry (e.g. Tenderflake Puff Pastry) defrosted
- 2 medium potatoes, cut into 1/4 inch cubes
- 2 medium carrots, thinly sliced
- 2 tbsp margarine
- 1 stalk celery, thinly sliced
- 1 medium onion, chopped
- 1/4 lb tofu, drained and cut into 1/2 inch cubes
- 1/2 cup frozen peas, defrosted
- 3/4 cup vegetable broth
- 1/4 tsp fresh thyme leaves
- 1/4 tsp each salt and pepper
- bay leaf
- 1 tbsp flour
- 2 tbsp water
- 1 cup "Gravy"
- 2 round baking dishes, approx. 6 inches diameter and 2 inches deep or 1 round dish approx. 9 inches in diameter or any baking dish that holds the equivalent volume

Cook the potatoes and carrots in salted boiling water until soft (about 5 minutes.)

Sauté the celery and onion in margarine until soft, then add the tofu, browning it on all sides. Add the peas, vegetable broth, thyme, salt, pepper and bay leaf and simmer for 10 minutes.

While the vegetables are simmering roll out the puff pastry into a size to cover (plus an inch) your baking dish(es.) Pre-heat the oven to 400F.

Remove the bay leaf. Mix the flour and water and add to the mixture and continue cooking until it has thickened.

Spoon the mixture into the baking dish(es) and cover with the puff pastry, overlapping the pastry and binding to the outside of the dish. Do NOT score the pastry as you would a pie - it will puff up nicely.

Transfer to a baking sheet and bake at 400F for 15 minutes. While it is baking, prepare the "gravy." Let the pot pie stand for a few minutes after removing from the oven. Serve in the baking dish. Cut into the pastry and pour some "gravy" over the contents.

Serves 2.