Vegetable Pot Pie - SK Khazana

Ingredients list for Vegetable Pot Pie - SK Khazana

• 400 grams Short crust dough
• 2 tablespoons Butter
• 1 tablespoon Garlic chopped
• 1 Small onion chopped
• 1 tablespoon Celery chopped
• 2 tablespo for dusting Refined flour
• 1 Small carrot peeled and chopped
• 1/4 cup Corn kernels
• 6-8 Button mushrooms quartered
• 1/4 cup Green peas blanched
• 8-10 Broccoli florets blanched
• to taste Black peppercorns crushed
• to taste Salt
• 2 cups Vegetable stock
• 1/4 cup Fresh cream
• 1/2 teaspoon Dried mixed herbs
• to grease Melted butter

Method

1. Heat butter in non-stick pan, add garlic, onion and celery and sauté for 2 minutes. Add refined flour, mix and sauté for 2 minutes.
2. Add carrot, corn kernels, and mushrooms, mix and sauté for 1-2 minutes.
3. Add crushed black peppercorns, salt and vegetable stock and mix well. Cook for 4-5 minutes. Add green peas and broccoli and mix well. Add cream and mixed herbs, mix well and cook till the mixture thickens slightly.
4. Preheat the oven at 180º C. Grease a non-stick deep non-stick pot.
5. Divide the dough into 2 portions of 150 grams and 1 portion of 100 grams. Dust some flour on the worktop, and roll each ball individually into discs.
6. Place the 2 bigger discs one on top of the other and roll lightly. Place this in the greased pot and put the vegetable mixture in it till it is ¾ full.
7. Apply water on the rim of the pot, place the smaller disc on it, and press the edges gently to seal. Trim off the extra dough leaving a little. Gently pinch and fold the edges to a make a pattern.
8. Make a cross incision in the middle, keep the pot in the preheated oven and bake for 20-25 minutes.
9. Demould the pie upside down on a serving plate, cut into wedges and serve hot.