Vegetable pot pie

Pot pies are very fuss free, easy breezy, scrumptious, very pretty and elegant looking meals with which you can always impress your guests. They are a wonderful treat for oneself too. A pot pie is basically a savory, cheesy pie filling baked in a pot with a flaky top crust. Chicken pot pies are more famous and are more readily available, but that doesn't mean us vegetarians should be deprived of this delicacy. So here goes my recipe for veg pot pie.

Ingredients: serves 3-4
Mushroom .......................................... 8 oz pkt
Spinach ............................................. 2 cups chopped
Onion ............................................... 1/4 small cut
Garlic ............................................... 2 fat cloves chopped
Corn ................................................. 1/2 cup
Puff pastry .......................................... 1 sheet thawed as per instructions on package
Butter ............................................... 1 tbsp
Oil ................................................... 1 tbsp
All purpose flour ................................... 1/2 tbsp
Warm milk ......................................... 3/4 cup
Parmesan cheese .................................. 1 tbsp
Shredded mozzarella cheese ..................... 2 tbsp
Nutmeg ............................................. a pinch
Fresh basil leaves ................................. 1 tsp chopped
Chilli flakes ........................................ 1/4 tsp or to taste

Method:

1. Melt 1 tbsp butter in a saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the warm milk into the butter-flour mixture. Add salt, pepper and nutmeg and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 5-7 minutes, until thick.

2. Add the parmesan. Set aside and takeoff the heat.

3. Heat oil in a pan , add garlic and saute for a minute. Add in the onion and cook till light brown. Add mushrooms, sprinkle with salt and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.

4. When all the water evaporates add corn and cook for 2 minutes. Add spinach, mix and cook for 2-3 minutes. Add black pepper and basil. Mix and add in the chilli flakes and mozzarella. Take off the flame let it cool down slightly and add in the white sauce.

5. Preheat oven to 400 deg F. In a lightly floured surface take the pastry sheet and cut into 4 squares.

6. Take 4 3" ramekins and fill three quarters with the veggies. Place one pastry square on top, tucking/pressing on all sides. Make 2-3 slits on top to let the steam escape while cooking.

7. Bake for 18-20 minutes or till golden brown on top. DIG IN!

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