Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Pie Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Pie Recipe Biography

Source:- Google.com.pk

Winter vegetable pie:
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Ingredients

    2 tbsp olive oil
    2 onions, sliced
    1 tbsp flour
    300g (about 2 large) carrots, cut into small batons
    ½ cauliflower, broken into small florets
    4 garlic cloves, finely sliced
    1 rosemary sprig, leaves finely chopped
    400g can chopped tomatoes
    200g frozen peas
    900g potatoes, cut into chunks
    up to 200ml/7fl oz milk

Method

    Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
    Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
    Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
    Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Vegetable Pot Pies:
Sometimes the simplest of dishes make an outstanding centerpiece in your dinner table. It need not be elaborate or gourmet, but simply few dishes put together and showcased in an elegant manner - just like this pot pie. Its such a no fuss dish. Easy,pretty quick and an impressive dinner for guests or for any special occasion. Its so grand that it can be your meal to this Holiday season - be it Thanksgiving dinner or Christmas get together.
The other day, I had some guests for dinner. I had had a long day and was not really upto making anything elaborate. But one cannot just serve the guests anything now, can we? My husband suggested that we can as well go out and eat. I just went into the fridge to see how well it was stocked. Umm - carrots, celery and few spring onions - not bad. Freezer section housed peas, beans and PUFF PASTRY! Oh yes! Pot Pies :) Having Puff pastry is always a boon. Its so versatile to allow almost any kind of dishes at short notice. With the menu decided - it took about 1-1/2 hours total to prepare these. Most of the time was on the skillet and oven. Not much work on prep work.
Just because Chicken or Turkey Pot pies are famous doesn't mean that there shouldn't be a Vegetarian one, now is there? Why deprive no-meat eaters a scrumptious treat? Any vegetables would work. Want to add Tofu? Seitan? What about Tempeh? My answer to all of them is YES! Anything goes. Try out your favorite mix of vegetables or fillings. Let your imaginations soar. I have adapted this recipe from Vegetarian Times Magazine and used ingredients and proportions suited to our needs. Vegetable Pot Pie Recipe
But what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling. There are variations to the effect that the pastry crusts can be used only to cover the top and not the bottom which is what I have done for this recipe. I have added a mix of legumes namely chickpeas and kidney beans along with vegetables and egg pappardelle pasta. You can use egg noodles instead. Since its for a festive occasion, some cheese doesn't hurt. If you are still conscious about keeping it low fat, then use fat free cream cheese and low fat Cheddar. Now to the recipe

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 4 people
Ingredients

    1 tbsp butter (or olive oil)
    1/2 cup chickpeas, cooked
    1/2 cup kidney beans, cooked (or use canned beans instead to save time)
    1 onion,chopped
    3 spring onions, whites and greens chopped
    2-3 cloves of garlic, minced
    2 celery sticks,chopped
    1 large carrot (or 2 medium), diced
    1 cup frozen corn
    1 cup frozen peas
    1 cup frozen beans
    About 8 Oz of Egg Pappardelle pasta ( or use egg/plain noodles instead)
    1/2 tbsp dried rosemary and dried marjoram ( or use 1 tbsp Italian seasoning mix - has more herbs )
    1 bay leaf
    few sprigs of cilantro,chopped (optional)
    4 cups of Vegetable broth or water
    1 tbsp cornstarch
    1 tbsp whole wheat flour
    3 tbsp fat free cream cheese
    1/4 cup cubed low fat cheddar cheese ( or vegetarian parmesan)
    1 sheet Puff Pastry sheet, thawed at room temperature
    salt and pepper to taste

Method
1
Preheat oven to 350F. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
2
Add celery and carrot and saute for another 5 minutes.
3
Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.
4
Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.
5
Whisk together the cornstarch, flour along with 1/2 cup cold water.
6
Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.
7
Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.8
8
Spread the thawed pastry on a lightly floured surface.
9
Roll it using a rolling pin to cut 4 or 6 squares (as per need).
10
Take small pie dish and stir in the vegetable mixture into it.
11
Place the cut puff pastry square and drape it over the filling, tucking in the sides.
12
Pierce the tops in several places with knife to allow steam to escape.
13
Bake for 30-40 minutes or until the crust is flaky and brown
Serve hot.
Green garden veg pie:
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Ingredients

    50g butter
    2 tsp mustard powder
    600ml milk
    200g mature cheddar, grated
    2 large potatoes, sliced into rounds
    1 head broccoli, cut into little florets
    200g frozen peas
    small bunch chives, snipped
    50g flour
    1 head cauliflower, cut into little florets

Method

    Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
    Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
    Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
chiickn and vegetable pie:
Ingredients

    1 Jus-Rol™ Shortcrust pastry ready rolled sheet thawed
    1 leeks trimmed and sliced
    50g butter
    500g cooked chicken
    500ml milk
    Beaten egg to glaze
    3 tablespoons plain flour
    400g cooked mixed vegetables such as carrots, peas and corn

Method
    Preheat the oven to 200C/180 Fan assisted/ Gas Mark 6. Place a baking sheet in the oven to preheat at the same time.
    Whilst waiting for pastry to come up to room temperature (check packet instructions for timings), melt the butter in a large saucepan. Add the leeks and cook gently, stirring occasionally for 5 minutes or until just beginning to soften.
    Sprinkle over the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring up to the boil, stirring until thickened. Remove from heat and season well with salt and freshly ground black pepper. Stir in the chicken and vegetables.
    Carefully unroll one of the pastry sheets over a 1.5l enamel pie dish, ensuring the paper is uppermost, so it can be removed once the pastry is in the tin.
    Gently press the pastry into the tin and around the rim. Prick several times with a fork. Brush the pastry on the rim of the dish with beaten egg.
    Spoon the chicken and vegetable mixture into the pie dish. Unroll the second piece of pastry in the same way as the first over the filling. Press the edges of the pie on the rim together to seal.
    Use a sharp knife to trim the pastry around the edge of the tin (see tips). Make a slit in the top of the pie with the knife for steam to escape. Use your fingers to crimp the edge of the pie or alternatively press with a fork. Brush the top of the pie all over with egg and cook the pie on the preheated baking sheet for 20 – 25 minutes or until pastry is crisp and golden. Serve hot.

Vegetable Pie Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics