Vegetable Pub Pie
By
Teresa Jacobson
@foundmyzen
1
We've had a Harry Potter movies marathon at my house. Since then, I've really wanted an old-fashioned hand held pie (like a British pasty) but without meat. This has so much flavor and is so versatile that you can add any veggies you like and pick your own cheese as well. Great as left-overs, if you have any!
Ingredients
- 2-3
- potatoes, peeled and diced small (or 1 large sweet potato)
- 1/2 c
- sweet onion, diced
- 1
- carrot, diced
- 1
- celery stalk, diced
- 4 oz
- fresh sliced mushrooms
- 3/4 c
- frozen corn
- 1-2 Tbsp
- dried parsley flakes
- salt and pepper, to taste
- mrs dash steak seasoning, to taste
- 1 c
- shredded cheese (i used cheddar)
- 2 Tbsp
- (up to 1/4 cup) steak sauce
- 2
- puff pastry sheets, thawed
How to Make Vegetable Pub Pie
- 1Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or spray with nonstick. Thaw puff pastry per package directions.
- 2Boil diced potatoes in water for about 3 minutes until slightly softened. Drain.
- 3Add olive oil to large frying pan. Add boiled potatoes, onion, carrot, celery, and mushrooms. Stir fry about 3-4 minutes; stir in frozen corn and dried parsley flakes. Cook for 1-2 minutes more. Season as desired with Mrs Dash, salt and pepper. Pour into a large bowl; add cheese and steak sauce. Stir well.
- 4On a floured surface, unroll puff pastry sheets and cut into a total of 8 squares. Place a large spoonful of vegetable mixture in center of each square. Wet fingers with water and dampen edges of dough. Fold over to form a triangle and seal edges with a fork.
- 5Place triangles on parchment paper lined pan and bake in preheated oven for about 20 minutes or until golden brown.
- 6Nutritional Info: per serving
Calories: 480
Total Fat: 30.3g / SAT FAT: 6.6g
Cholesterol: 15mg
Sodium: 257mg
Total Carbs: 43.2g / Dietary Fiber: 3.1g / Sugars: 2.6g
Protein: 10.1g
