Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
12 Ingredients
- 2tablespoons butter
- 2 fennel, finely chopped
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 340grams mushrooms, finely sliced
- 4tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2teaspoons salt
- 200grams cream cheese
- 3 sheets puff pastry, thawed
- 1 egg, yolk only
Nutrition per serving
2200kJ / 528Cal
2200 Kilojoules or 528 Calories
25% of daily energy intake*
Protein
11.7grams
Fat
30.8grams
Carbs
48.5grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fennel, potatoes and mushrooms make a hearty veggie filling for this creamy and comforting pot pie.
Method
Step 1 of 4
Preheat the oven to 200℃/180℃ fan-forced.
Step 2 of 4
Melt the butter over medium-heat in a heavy bottomed saucepan. Tip in the fennel, onions, and carrots. Cook until soft and translucent, about 3 minutes. Tip in the potatoes and mushrooms.
Step 3 of 4
Sprinkle in the flour and mix until the veggies are fully coated. Cook out the flour for about a minute. Slowly mix in the vegetable broth. Let it simmer for about 5 minutes or until the vegetables are cooked and the sauce has thickened. Season with salt. Turn off the heat and mix in the cream cheese until fully melted and incorporated. Transfer the filling in a baking dish.
Step 4 of 4
Roll out the dough and cut it to fit the top of the baking dish. Place the dough on top of the filling and tuck in the edges. Brush the dough with the egg wash and make small slits on top to make the vent. Place the dish on a baking tray and bake until bubbly and brown for about 25 to 30 minutes. Allow the pie to rest for at least 5 minutes before slicing.
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