Pot Pie

Growing up in the US, I regularly had what we call “pot pie”. This is a pastry filled with vegetables and chicken or turkey. Once I became a vegetarian, I wanted something with the same sauce but without the poultry. So I made my own version, and I’ve successfully served it to people here in the UK, and they have complimented me on it.

Ingredients:
500 g puff pastry
1-3 carrots and/or parsnips, chopped into pieces
water or milk
1 celery stalk, chopped
1-2 cups frozen veggies
some chopped tofu, if desired
1/3 cup flour
2/3 cup milk
1 vegetable stock cube
salt
black pepper

Instructions:
1. Roll out the pastry and make two pieces from it.
2. Peel and dice the carrots and/or parsnips, then cook the pieces over medium heat until slightly soft in water or milk to cover.
3. Wash and chop the celery. Add it and the other veggies. Cook briefly, until defrosted. Add the tofu if using it.
4. Add the flour, milk, stock cube, salt, and pepper. Cook a bit more over medium heat, stirring.
5. Put one crust on the bottom of a pan. Top it with the filling.
6. Add the other crust on top.
7. Bake for 30 min at 220 C, until golden.