vegetable pub pie

★★★★★ 1 Review
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By Teresa Jacobson
from New Orleans, LA

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!

★★★★★ 1 Review
serves 8
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For vegetable pub pie

  • 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

  • 1
    Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or spray with nonstick. Thaw puff pastry per package directions.
  • 2
    Boil diced potatoes in water for about 3 minutes until slightly softened. Drain.
  • 3
    Add 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.
  • 4
    On 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.
  • 5
    Place triangles on parchment paper lined pan and bake in preheated oven for about 20 minutes or until golden brown.
  • 6
    Nutritional 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