Vego Pot Pie

A Winter Warmer!

2 sheets of Puff Pastry

1 tablespoon of olive oil

1 red onion - chopped

3 cloves garlic - minced

2 carrots - chopped

2 stalks of celery - chopped

1 cup mushrooms - sliced

1 ear of corn with kernels removed

1/2 cup of frozen peas

2-3 cups of vegetable stock

1 teaspoon of allspice

1 teaspoon of paprika

1/2 teaspoon of cumin

1 teaspoon Italian herbs spice

1/2 cup of flour

* optional add chili powder or chili pepper minced to taste

Directions

Turn oven to 180C

Butter the bottom of casserole dish and dust with flour. Put one puff pastry sheet down of bottom and set aside.

Put olive oil in bottom of large pot over medium. Cook onion until translucent and add garlic and spices until aromatic then add your vegetables and coat with oil, and spices. Now add vegetable stock covering all the vegetables until it comes to a boil then simmer 10 minutes. Meanwhile take 1/2 cup of stock, 1/2 cup of milk and flour and mix with a spoon until smooth. Slowly add mixture to vegetables until it thickens. Take off heat and let cool for 5 minutes and poor over the puff pastry in casserole dish. Put other puff pastry on top and seal the edges. Put a little slit in the centre of pie and put in the oven.

Cook on 180C for 25-35 minutes until golden brown. If the pastry starts to go too dark too soon cover with aluminium foil.

Let cool for 10 minutes and serve!