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Veggie Pot
Pie for Two -
1 sheet puff pastry (e.g. Tenderflake Puff
Pastry) defrosted
- 2 medium potatoes, cut into 1/4 inch (.6 cm)
cubes
- 2 medium carrots, thinly sliced
- 2 tbsp (30 ml) margarine
- 1
stalk celery, thinly sliced
- 1 medium onion, chopped
- 1/4 lb (112 gm)
tofu, drained and cut into 1/2 inch (1.3 cm) cubes
- 1/2 cup (120 ml) frozen
peas, defrosted
- 3/4 cup (180 ml) vegetable broth
- 1/4 tsp (2 ml) fresh
thyme leaves
- 1/4 tsp (2 ml) each salt and pepper
- bay leaf
- 1 tbsp
(15 ml) flour
- 2 tbsp (30 ml) water
- 1 cup (240 ml)
"Gravy"
For this recipe, you need 2 round baking dishes,
approx. 6 inches (15 cm) diameter and 2 inches (5 cm) deep or 1 round dish
approx. 9 inches (23 cm) 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
potatoes, carrots, 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 or 2.5 cm) your baking dish(es.)
Pre-heat the oven to 400F (205C.)
Remove the bay leaf. Mix the flour and
water and add to the mixture and continue cooking until it has thickened. Add
the potatoes and carrots.
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 (205C) 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.
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