Sometimes I have really strange eating habits; aside from the kosher-ish thing. One of the things that creeps me out about food is eating meat in dough – so things like pelmeni, beef wellington, meat pies, chicken pot pie, etc. I’m not sure what it is about the combination of meat and dough but I refuse to try or eat it; it might be a conflict of texture or something along those lines. As I mentioned, one of the things I refuse to eat is chicken pot pie, so when my friend was telling me about how she made vegetable pot pie, I was pretty intrigued because I love vegetables and dough (don’t ask).
A few weeks after looking over the recipe I decided to finally take the plunge and try it; I bought some bigger ramekins since mine were a bit too shallow to fill with vegetable goodness and I got cookin’. The overall process was pretty easy as it simply involved chopping vegetables and cooking them on the stove top for a bit, filling the ramekins and then topping them with pastry dough. I didn’t attempt to make my own dough as baking related recipes aren’t my forte, so I used puff pastry, which is damn good, but I’m on a mission to make my own next time around.
After 20 min or so the vegetable pot pies are ready and they were beyond words delicious! The filling was warm, creamy and delicious, and the puff pastry was crispy which created the most perfect texture. I made 4 ramekins worth and threw the extra filling in the fridge and it made a fantastic lunch the next day with a bit of toasty bread.