Vegetarian Pot Pie
2 Tbs. corn flour (=cornstarch)
1 and 1/3 cups prepared creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
500 g mixed vegetables (carrots, peas, cauliflower, turnip, etc), cubed, parboiled and drained
1 sheet puff pastry, thawed
Position oven racks in middle and bottom positions, and preheat oven to 230˚C.
Whisk 2 Tbs. cold water into corn flour in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, to taste. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally.
Remove from heat, stir in vegetables, then spread mixture in 23 cm deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
This post is part of the Wordless Wednesday meme,
and also part of the ABC Wednesday meme,
and also part of the My Corner of the World.