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Creating the Sauce: Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Allow the mixture to simmer and thicken for about 10 minutes. Then, stir in the soy milk to add creaminess to the sauce. Taste and adjust seasoning if needed. Allow the filling to cool to room temperature, then refrigerate for about an hour to firm up.
Preparing the Pastry: Preheat the oven to 400°F (200°C). On a floured surface, cut each sheet of vegan puff pastry into four squares. Roll out each square to make them slightly thinner.
Assembly: Spoon about 1/3 to 1/2 cup of the cooled filling onto one side of each pastry square, leaving a 1/4-inch border. Moisten the edges of the pastry with water, then fold the other half of the pastry over the filling to create a triangle. Use a fork to seal the edges and make two small slits on top of each turnover.
Baking: Carefully transfer the assembled turnovers onto a parchment-lined baking sheet. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
Serving: Allow the pot pies to cool for a few minutes before serving, as the filling will be hot. Serve and enjoy the comforting flavors of these delicious Chickpea and Potato Pot Pies.
Conclusion:
With its hearty filling and flaky pastry crust, our Chickpea and Potato Pot Pie is the ultimate comfort food indulgence. Perfect for a cozy dinner at home or a special occasion, this dish is guaranteed to warm your heart and satisfy your taste buds. Follow our simple recipe and treat yourself to a delightful meal that’s both vegan-friendly and irresistibly delicious.
CHICKPEA AND POTATO POT PIE (yummy)
Ingredients.
Filling:
2 tbl vegan butter
1 cup small diced Yukon gold potatoes
1/2 cup diced carrots
1/2 cup diced celery
1 diced small yellow onion
1 tbls yellow mustard 1/2 tbl poultry seasoning
1 tsp salt, 1/2 tsp pepper
1 cup chickpeas, 1/2 cup frozen peas
3 tbl flour, 1 1/2 cups veggie broth
1/4 cup soy milk
2 sheets of vegan puff pastry
Method.
1. In large sauté pan, melt butter, add onions, carrots, celery, & potatoes, salt/pepper sauté on med heat 15 min till tender.
2. Add chickpeas, peas, mustard, & seasoning, mix until distributed.
3. Add flour, coating all veggies, cook 2 min till flour gets golden.
4. Add stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, simmer 10 min. Then let cool to room temp. Place in fridge for about an hour.
5. On a floured dusted surface, cut puff pastry sheet into 4, repeat with the other sheet. Roll out dough to make squares a bit thinner.
6. Add 1/3 -1/2 cup to one side to form a triangle. Leaving a 1/4 in boarder. Dab boarder with water. Fold the other half of dough over to cover filling. Use times of fork to seal edges and make 2 narrow slits at the top of each turnover, repeat until you use all dough, carefully place on parchment paper.
7. Bake turnover at 400 F 30-35 min. Let cool a bit because the filling will be hot. Enjoy.
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