Tip the tomatoes into the vegetables along with a can full of water. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface
It’s cloudy, it’s misty, it’s cold and it’s Monday. This most certainly calls for pie – a comforting creamy chicken pie with carrots and peas and a flaky crust
In the similar way you can make rest of your savoury pies. Instead of potato filling as given in her post I thought of making my own filling of vegetables available with me
I spent a couple of hours brainstorming (in fact I think I was dreaming about frozen vegetables too) and after bouncing backwards and forwards between three main ideas I settled on this one - a roasted Thai vegetable pie made with phyllo pastry
Cover half the pastry with the vegetable filling. Once the vegetables are lightly cooked and all liquid has evaporated from the frying pan add the tomato sauce and cream to the vegetables, stir thoroughly and heat through for about 5 minutes
Mix in the chopped fresh coriander, salt and pepper, baking soda, if using, and vegetables. 3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
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