Ingredients~
1 medium potato cubed
1/2 cup frozen green peas and carrots
2 stalks of celery chopped
1/4 cup French beans (fresh or frozen)
1 small onion
1/2 tsp of dried Thyme
1/2 tsp of dried Parsley
Red pepper flakes to taste
1/2 tsp pepper powder
1/2 tsp garlic paste
2 cups of vegetable stock (I used Wolfgang Puck's Organic Vegetable Stock)
Salt to taste (check the sodium in the vegetable stock before adding salt to the filling)
A few sheets of thawed Phyllo dough
Oil as needed
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For the roux
1 tbsp butter
1 tbsp all purpose flour
1/2 cup of milk
How to make the roux
Melt the butter in a pan and add the all purpose flour. Keep stirring until the raw smell of the flour disappears. Add the milk and continue stirring until the sauce thickens.
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Method for vegetable pot pie
1. Pour 2-3 tsps oil in a pan and sauté the onions until transparent.
2. Add the garlic paste and sauté.
3. Add the celery and sauté for a minute or two.
4. Next add the cubed potatoes, green peas, carrots and beans and sauté until 3/4 cooked.
5. Add thyme, parsley and red pepper flakes and mix well.
6. Pour the vegetable stock into the pan, add salt and pepper and bring it to a boil.
7. Add the roux and mix well. The veggie mixture will slightly thicken.
8. Set aside and let it cool.
9. Transfer equal quantities of the veggie filling to an oven safe dish. Unroll the phyllo dough and cut into quarters. Place 3 or 4 sheets on the dish and tuck the edges into the dish rim. Optional: top the phyllo dough with grated parmesan cheese for an extra zing.
10. Brush the phyllo sheets with butter. I used fat-free butter spray.
11. Bake in a 425 degree oven for 10 to 15 minutes until the crust is all brown and flaky.
*Tip: Thaw the Phyllo dough the previous day in the refrigerator. For use on the same day, remove from freezer 2 hours in advance and thaw outside.
1 medium potato cubed
1/2 cup frozen green peas and carrots
2 stalks of celery chopped
1/4 cup French beans (fresh or frozen)
1 small onion
1/2 tsp of dried Thyme
1/2 tsp of dried Parsley
Red pepper flakes to taste
1/2 tsp pepper powder
1/2 tsp garlic paste
2 cups of vegetable stock (I used Wolfgang Puck's Organic Vegetable Stock)
Salt to taste (check the sodium in the vegetable stock before adding salt to the filling)
A few sheets of thawed Phyllo dough
Oil as needed
---------------
For the roux
1 tbsp butter
1 tbsp all purpose flour
1/2 cup of milk
How to make the roux
Melt the butter in a pan and add the all purpose flour. Keep stirring until the raw smell of the flour disappears. Add the milk and continue stirring until the sauce thickens.
---------------
Method for vegetable pot pie
1. Pour 2-3 tsps oil in a pan and sauté the onions until transparent.
2. Add the garlic paste and sauté.
3. Add the celery and sauté for a minute or two.
4. Next add the cubed potatoes, green peas, carrots and beans and sauté until 3/4 cooked.
5. Add thyme, parsley and red pepper flakes and mix well.
6. Pour the vegetable stock into the pan, add salt and pepper and bring it to a boil.
7. Add the roux and mix well. The veggie mixture will slightly thicken.
8. Set aside and let it cool.
9. Transfer equal quantities of the veggie filling to an oven safe dish. Unroll the phyllo dough and cut into quarters. Place 3 or 4 sheets on the dish and tuck the edges into the dish rim. Optional: top the phyllo dough with grated parmesan cheese for an extra zing.
10. Brush the phyllo sheets with butter. I used fat-free butter spray.
11. Bake in a 425 degree oven for 10 to 15 minutes until the crust is all brown and flaky.
*Tip: Thaw the Phyllo dough the previous day in the refrigerator. For use on the same day, remove from freezer 2 hours in advance and thaw outside.
