A meal in itself, this versatile dish can have many variations. The filling can be made of vegetables, chicken, meat, mushrooms, etc…
A quick and easy recipe, a definite crowd pleaser!!!
Ingredients
1 recipe Short crust Pastry (see apple pie, omit sugar)
For the filling
11/2 cups mixed vegetables like Carrots, Cauliflower, Potato, French Beans, Peas, Mushrooms, Baby Corn, and Capsicum
1tbs Flour
1tbs Butter
21/2 cups Vegetable Stock
1tsp Worcestershire Sauce
1/2tsp Mustard Sauce
1tbs Tomato puree or Ketchup
1/4tsp dried Oregano
Procedure
Chop all vegetables into cubes.
Boil carrots, cauliflower, french beans, peas and potato till half cooked.
Sauté mushrooms in some butter.
In a pan heat butter and add the boiled vegetables along with mushrooms, baby corn and capsicum. Toss the vegetables around for a few minutes.
Now sprinkle flour and mix well.
Add vegetable stock (should be warm or at room temperature) and mix well. Add more if required. What you are looking for is thick gravy. This is a very easy way of making roux for pot pies.
Now add the sauces, oregano, salt and pepper.
Pour into a greased glass baking dish.
Cover with a sheet of rolled short crust pastry.
Seal the edges and make a pretty pattern with a fork.
Score the pastry with a knife and make a vent to allow steam to escape.
Brush with egg wash
Bake in a preheated oven at 200 degrees Celsius till the pastry is cooked and golden brown!
Serve piping hot!
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