Ingredients
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1 onionchopped
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1 red capsicummedium, chopped
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5 potatoesred
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2 cups frozen veggie mixcarrot, peas, corn
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3 stock cubesMassell chicken flavour
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3 bay leaves
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1 cup water
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4 tbs flourall purpose
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1-2 cups soy milk
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2 cups water
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1/2 cup parsleychopped
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1 tbs garlic powder
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puff pastryto cover the tray
Directions
Red potatoes are the best for this pie. Cut the potatoes in 1 cm cubes. For the frozen veggie mix we used carrot, peas and corn, but those can be replaced by anything you’d like. Unsweetened organic soy milk is recommended for this pie.
Steps
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1
Done
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In a pan combine the onion, capsicum, potatoes and frozen vegetables. Add the water, the stock cubes and the bay leaves. Bring to boil and allow to boil for approximately 20 minutes until veggies are almost fully cooked. Preheat oven to 200°C. |
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2
Done
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In a bowl combine the flour with the water, and stir until you have a smooth paste. Add it to the boiling veggies. Add the soy milk and stir. Add the parsley and the garlic powder and bring to boil. Continue stirring as it gets thicker. Once it has boiled remove from heat and pour it in a ceramic tray (or ramekins or a Dutch oven). Place the tray in the oven for 15 min. |
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3
Done
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Remove from the oven and cover with the puff pastry as you would cover a pie. Place back in the oven for further 15 min or until the pastry is golden. |
