I’ve never made or even ate a pot pie in my life, but I kept seeing recipes and it looked so good. We don’t have anything remotely similar in my culture, so that was an incentive to try something new. I made 2 types, chicken (for my bf) and tofu (for me). The recipe is for 2 portions, because I cooked them separetly.
Ingredients for 2 portions (of one type):
1 onion, 1 carrot, 1 garlic clove, 1/2 an apio stalk, 55g frozen peas (cc. 3 Tbsp), 3tsp of flour, 70ml half cream (cc. 4 Tbsp), 1tsp stock paste, 125g smoked tofu (idk the equivalent for this one), 1 Tbsp of cornstarch, a bit of oil, 200g puff pastry (this you can eyeball), 70ml water or more if you want it more liquid (cc. 6 Tbsp), spices (I used salt, paprika, onion powder);
The chicken version is identical, but I used 1 chicken breast instead of the tofu and the chicken stock instead of plain water.
Steps:
1. First I crumbled the tofu, drained it, mixed it with the corn starch and fried it in a bit of oil for a 3-5 minutes. (For the chicken version, I boiled the breast in water with stock paste for 15 min, shredded it and kept the stock)
2. I diced all vegetables, sauteed them in a bit of vegetable oil, when they got soft I added the frozen peas and the spices and sauteed 1 more minute.
3. I added the flour and the half cream, mixed until it had a roux consistency, added the water and the stock paste, mixed some more.
4. I added the tofu crumbles and immediatly got the pan off the heat. I folded everything together and let it cool.
(All steps are identical for the chicken version as well, but I used the stock I kept instead of water and no more stock paste.)
5. After the mixture cooled off, I put the puff pastry in my ramekins (4 portions, 2 of each, but don’t forget that the recipe is only for 2 portions, since I cooked the separatly).
6. I added the composition, made some cuts for the steam to get out and put everything in the preheated oven at 200° Celsius top and bottom heat for 30 minutes. After 15 minutes, I switched to bottom heat and fan.
7. I’ve let it cool for about 20 minutes after taking out.
1 Comment
I’ve never made or even ate a pot pie in my life, but I kept seeing recipes and it looked so good. We don’t have anything remotely similar in my culture, so that was an incentive to try something new. I made 2 types, chicken (for my bf) and tofu (for me). The recipe is for 2 portions, because I cooked them separetly.
Ingredients for 2 portions (of one type):
1 onion, 1 carrot, 1 garlic clove, 1/2 an apio stalk, 55g frozen peas (cc. 3 Tbsp), 3tsp of flour, 70ml half cream (cc. 4 Tbsp), 1tsp stock paste, 125g smoked tofu (idk the equivalent for this one), 1 Tbsp of cornstarch, a bit of oil, 200g puff pastry (this you can eyeball), 70ml water or more if you want it more liquid (cc. 6 Tbsp), spices (I used salt, paprika, onion powder);
The chicken version is identical, but I used 1 chicken breast instead of the tofu and the chicken stock instead of plain water.
Steps:
1. First I crumbled the tofu, drained it, mixed it with the corn starch and fried it in a bit of oil for a 3-5 minutes. (For the chicken version, I boiled the breast in water with stock paste for 15 min, shredded it and kept the stock)
2. I diced all vegetables, sauteed them in a bit of vegetable oil, when they got soft I added the frozen peas and the spices and sauteed 1 more minute.
3. I added the flour and the half cream, mixed until it had a roux consistency, added the water and the stock paste, mixed some more.
4. I added the tofu crumbles and immediatly got the pan off the heat. I folded everything together and let it cool.
(All steps are identical for the chicken version as well, but I used the stock I kept instead of water and no more stock paste.)
5. After the mixture cooled off, I put the puff pastry in my ramekins (4 portions, 2 of each, but don’t forget that the recipe is only for 2 portions, since I cooked the separatly).
6. I added the composition, made some cuts for the steam to get out and put everything in the preheated oven at 200° Celsius top and bottom heat for 30 minutes. After 15 minutes, I switched to bottom heat and fan.
7. I’ve let it cool for about 20 minutes after taking out.
It was divine!