Ingredients Make Stuffed cheesy veg. pie Perfect

Stuffed cheesy veg. pie. Dice and fry up your veg, and then strain through a sieve to remove some of the liquid. You want to wait until the mixture looks quite dry. This recipe is about a fantastic Starter of succulent Mushrooms stuffed with crunchy onion, capsicum and cheese.

Stuffed cheesy veg. pie Drizzle with olive oil and and a good couple of pinches of salt and pepper. Heat the oil in a large casserole dish and brown the beef. Remove from the pan and stir the butter in to deglaze the pan a little. Food preparation Stuffed cheesy veg. pie is a fun thing, additionally it ends up being extra unique value if you cook it on your own. By utilizing the adhering to 12 components, you can begin cooking 13 actions. observe the adhering to area for you to begin cooking immediately.

Composition of Stuffed cheesy veg. pie

  1. It’s 1 cup/200 gms for plain flour.
  2. Require 100 gms – butter.
  3. Need 1/2 tsp – salt.
  4. Provide for Cold water for dough.
  5. Provide of For filling:-.
  6. Provide 200 gms for potatoes.
  7. It’s 1 of onion chopped.
  8. Require 300 gms mixed vegetables (green peas, french beans, carrots, and cauliflower) cut in diced.
  9. Give 2 of large tomatoes chopped.
  10. Provide 100 gms for cheese sliced.
  11. It’s 2 tbsp – oil.
  12. Require to taste – Salt and pepper.

Add the onion and sautee until soft, then add the garlic and cook for a further minute before stirring in the flour. Add broccoli; cover and heat to boiling. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate. Place potatoes in a medium pot, pour in cold water to cover, and season with salt.

Stuffed cheesy veg. pie process

  1. Prepare dough- rub flour with butter and mix with fingertips or whisk in a food processor..
  2. Add salt and cold water and cold water and mix to form a firm dough..
  3. Wrap in foil and chill..
  4. For stuffing:- Cook the potatoes and vegetables..
  5. Heat oil in a pan add onions and saute for few minutes..
  6. Add vegetables and potatoes and stir fry. Add salt and pepper..
  7. Line an oven proof plate of 25 cm diameter with butter..
  8. Cut the pastry in half. Roll out half of it into a round..
  9. Place this in the overproof plate without breaking it..
  10. Add the vegetable filling and top with tomatoes and cheese..
  11. Cover with the remaining rolled out pastry..
  12. Smoothen the edges of pie with fingers. Brush with milk to glaze..
  13. Cook in the oven for half an hour until golden brown. Serve hot..

Bring to a boil; reduce heat to low and cook until potatoes are fork-tender. This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry. Pot pie is a comfort food classic. There's just something about creamy filling topped with golden, flaky pastry.

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