Savory Vegetable Puff Pastry Pie
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 3 stalks celery, chopped
- 4 large carrots, cut into 1 cm cubes
- 3 cups peas
- 20 medium mushrooms, cut into 1 cm cubes
- 2 large potatoes, cut into 1 cm cubes
- 1/2 cup flour
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 packet puff pastry
- 1 tablespoon milk
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare a medium-sized baking dish.
In a large skillet, melt the butter over medium heat.
Add the onion and stir with a wooden spoon until golden.
Add the garlic and celery and stir until fragrant.
Add the carrots, peas, mushrooms, and potatoes and stir until softened.
Add the flour and stir to coat the vegetables completely. Add the broth, oregano, basil, salt, and pepper. Cook for 10 minutes until the sauce thickens.
On a floured surface, roll out the dough using a rolling pin to the size of the baking dish.
Using a 1/2 inch round cutter, make several circles in the dough surface.
Distribute the vegetable mixture in the baking dish. Distribute the cut dough circles with the vegetables in the dish.
Place the dough over the vegetables in the dish to cover completely.
Using a wide brush, brush the dough with milk.
Place the pie in the oven and bake for 60 minutes until the vegetables are fully cooked and the dough is golden brown.
Remove the dish from the oven and let it cool for a few minutes before serving.
