Vegetable Pot Pie

Ingredients 

• 400 grams short crust dough
• 2 tablespoons butter
• 1 tablespoon chopped garlic 
• 1 small onion, chopped
• 1 tablespoon chopped celery 
• 2 tablespoons fefined flour + for dusting 
• 1 small carrot, peeled and chopped
• 1/4 cup corn kernels
• 6-8 button mushrooms, quartered
• 1/4 cup green peas, blanched
• 8-10 broccoli florets, blanched
• Crushed black peppercorns to taste 
• Salt to taste
• 2 cups vegetable stock
• 1/4 cup fresh cream
• 1/2 teaspoon dried mixed herbs
• Melted butter to grease

Method

1. Heat butter in non-stick pan, add garlic, onion and celery and sauté for 2 minutes. Add refined flour, mix and sauté for 2 minutes.
2. Add carrot, corn kernels, and mushrooms, mix and sauté for 1-2 minutes.
3. Add crushed black peppercorns, salt and vegetable stock and mix well. Cook for 4-5 minutes. Add green peas and broccoli and mix well. Add cream and mixed herbs, mix well and cook till the mixture thickens slightly.
4. Preheat the oven at 180º C. Grease a non-stick deep non-stick pot.
5. Divide the dough into 2 portions of 150 grams and 1 portion of 100 grams. Dust some flour on the worktop, and roll each ball individually into discs.
6. Place the 2 bigger discs one on top of the other and roll lightly. Place this in the greased pot and put the vegetable mixture in it till it is ¾ full.
7. Apply water on the rim of the pot, place the smaller disc on it, and press the edges gently to seal. Trim off the extra dough leaving a little. Gently pinch and fold the edges to a make a pattern.
8. Make a cross incision in the middle, keep the pot in the preheated oven and bake for 20-25 minutes.
9. Demould the pie upside down on a serving plate, cut into wedges and serve hot.