Description
A comforting pot pie filled with a colorful medley of vegetables and earthy mushrooms, enveloped in a flaky buttery crust.
Ingredients
Scale
- 360 g all-purpose flour
- 180 g soft butter, cut into cubes
- 1 pinch of salt
- 60 ml very cold water
- 2 small potatoes (about 230g), peeled and cut into pieces
- 3 carrots (about 200g), cut into rounds
- 1 small turnip, cut into cubes
- 60 g butter
- 1 onion, finely chopped
- 3 pressed garlic cloves
- 1 large celery stalk (about 80g), cut into small cubes
- 1 white leek, chopped
- 100 g button mushrooms, cut into quarters
- 100 g frozen peas
- 40 g all-purpose flour
- 1 pinch ground nutmeg
- 1 tablespoon fresh thyme
- 20 cl vegetable broth
- 5 cl dry white wine
- 1 tablespoon lemon juice
- 15 cl thick cream
- 1 egg, beaten for brushing
- Salt and pepper to taste
Instructions
- In a bowl, mix together the flour and salt. Cut the butter into small pieces and crumble with the flour until achieving a fine texture. Gradually pour in the cold water, mixing until combined, then knead gently to form a ball. Wrap and let rest in the fridge for 1 hour.
- In a saucepan, add the potatoes, carrots, and turnip. Cover with water, heat until tender (about 15 minutes), and drain. Set aside.
- Melt the butter in a large pan over medium heat. Add onions, garlic, celery, and leek; sauté for 3-4 minutes until softened. Add mushrooms and sauté for another minute.
- Stir in flour, salt, pepper, nutmeg, and thyme, cooking for another minute. Gradually pour in vegetable broth, wine, and lemon juice while stirring until thickened (about 10 minutes). Gently fold in peas and reserved vegetables.
- Preheat oven to 200°C (400°F). Roll out pastry dough into a disk and fit into the base of a pie dish. Pour filling into the crust. Roll out the second piece of dough and cover the filling, crimping the edges to seal, and make slits for steam to escape. Brush with beaten egg.
- Bake for about 30 minutes until golden brown. Let rest before serving.
Notes
For extra flavor, sprinkle cheese into the filling before sealing the pie. This dish pairs well with a salad or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg