MEAT AND VEGETABLE POT PIE / PIES
These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.
Provided by Bokenpop aka Mad
Categories Savory Pies
Time 2h10m
Yield 12 pies
Number Of Ingredients 12
Steps:
- Heat oil and brown meat.
- Add onions and sauté until tender.
- Season to taste and add bay leaf.
- Add stock and bring to the boil.
- Cover and simmer for 1-½ hours until meat is tender.
- Add vegetables, tomato paste and sugar and bring to the boil once more.
- Simmer until vegetables are tender.
- Thicken with cake flour and water paste.
- Leave to cool.
- Tear biscuits in half and stretch slightly to fit into muffin pan.
- Fill with filling and seal edges with fingers.
- Bake at 180C for 20 minutes until pastry is cooked.
Nutrition Facts : Calories 690, Fat 64.3, SaturatedFat 25.8, Cholesterol 82.8, Sodium 469.4, Carbohydrate 17.8, Fiber 1.2, Sugar 4.8, Protein 9.9
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Andi Mucaj
[email protected]I'm a big fan of pot pies, and this one did not disappoint! The crust was flaky and golden brown, and the filling was savory and hearty. I especially loved the combination of beef and vegetables. It was a hearty and satisfying meal.
Md Osman
[email protected]This pot pie was a bit too salty for my taste. I think I would have liked it better if I had used less salt in the filling. The crust was also a bit dry. Overall, it was an okay meal, but I probably won't be making it again.
George Tallman
[email protected]I made this pot pie for my family, and they loved it! The crust was crispy and flaky, and the filling was thick and flavorful. I especially liked the addition of peas and corn, which gave the pot pie a pop of color and sweetness. Overall, this is a g
Shibli Mwiri
[email protected]This pot pie is a great way to use up leftover meat and vegetables. I had some leftover roast chicken and carrots, and I threw them in the pot pie filling. It turned out great! The pot pie was hearty and flavorful, and the crust was nice and flaky. I
Chris Dian
[email protected]I'm a vegetarian, so I made this pot pie with a tofu and vegetable filling. It turned out really well! The tofu was surprisingly flavorful, and the vegetables were cooked perfectly. The crust was also nice and flaky. I would definitely make this pot
Margaret Musungu
[email protected]This pot pie was a bit too bland for my taste. I think I would have liked it better if I had added some more spices to the filling. The crust was also a bit dry. Overall, it was an okay meal, but I probably won't be making it again.
Brandon Harris
[email protected]I made this pot pie for a potluck dinner, and it was a huge success! Everyone loved it. I used a combination of ground beef and sausage for the filling, and it was so flavorful. The crust was also perfect - crispy and flaky. I will definitely be maki
Muna Malik
[email protected]I followed the recipe exactly, and my pot pie turned out perfectly. The crust was golden brown and flaky, and the filling was thick and flavorful. I served it with a side of mashed potatoes and green beans, and it was a delicious meal.
PRIESTER Mj
[email protected]This pot pie was easy to make and turned out great! I used a store-bought pie crust to save time, and the filling came together quickly. The pot pie was a hit with my guests, and I'll definitely be making it again.
Khadija Telecom
[email protected]I'm not a huge fan of pot pies, but this one was really good! The crust was crispy and flaky, and the filling was packed with flavor. I especially liked the combination of beef and vegetables. It was a hearty and satisfying meal.
Cab
[email protected]This meat and vegetable pot pie was a hit with my family! The crust was flaky and golden brown, and the filling was savory and hearty. I especially loved the addition of peas and carrots, which gave the pot pie a pop of color and sweetness. Overall,