Now a days I am trying some new dishes which I would have never thought of trying it at home. After getting calorie conscious I am digging for new dishes with less calories and more vegetables and filling. This is one such dish which has high amount of vegetables and flavors but if done individual pot pies it cuts a lot of calories in the pie base. This was a nice change on a cold/rainy day. The crust was crispy with soft and tender vegetables and the perfect sauce with it.
12 tablespoons unsalted butter (1 1/2 sticks)[I used Canola oil]
2 cups sliced yellow onions
1 fennel bulb,
1/2 cup all-purpose flour
2 1/2 cups vegetable stock
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups Green Beans
1 1/2 cups carrots
1 1/2 cups butternut squash
1 1/2 cups frozen small whole onions
1/2 cup minced parsley
For the pastry:
1box of ready pastry mix.
Melt the butter/oil in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the beans, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well. Let it stay warm.
For the pastry, make the pie base as given in instruction on the box.Preheat the oven to 375 degrees F.Make 4 pie base for an ovenproof bowls filled with the filling.. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the butter wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.Vegetable Pot pie is ready. Serve at Room Temperature.