Vegetable Pot Pie

Filling:

  • 2 medium carrots, grated
  • ½ celery stalk, minced
  • 1 large cubanella pepper, or 2 medium, minced
  • 2 medium Spanish onions, small diced
  • 1 small cabbage, small chopped
  • 1 cup of corn kernels
  • 1 can cheese soup, Campbell’s is fine
  • 1 cup heavy whipping cream
  • Salt and pepper to taste

Glaze:

  • 1 egg yolk
  • 1 tablespoon water
  • 1 teaspoon sugar

Making the dough:

Sift the flour, baking powder, salt and sugar. Mix the egg yolks, and milk separately. Save.

Add the butter to the flour mix to and combine in a food processor until it gets the consistency of corn flour. Fold the vegetable shortening in as well

Add the milk mixture and start forming the dough shape it into a ball and wrapped in waxed paper, then aluminum foil. Take to the fridge to rest for 30 minutes
Making the filling:

In a pan place the ¼ stick of butter and sauté the onion, pepper, celery, then add the cabbage, carrots and mix for a couple of minutes, then add the corn, mix, add the cheese soup and heavy whipping cream, mix well and season with salt and pepper. Let it rest.

To glaze:

Mix the egg yolk with the water and sugar. Set aside

Forming the pot pie:

Sprinkle the surface of a table with flour, divide the dough in half and work the dough with a rolling pin. Place in an un-greased mold. Spread the dough evenly and add the mixture inside, place another dough layer, sealing all borders. Then cover with the glaze. Make two shallow cuts in the middle of the top layer of dough, to allow heat to cook the inside of the pie. Use left over dough to decorate.

Bake for 1 hour at 350 degrees.

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