Wednesday, 4 December 2019


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.


  1. This pie looks delicious. Would love to have a piece for lunch.

  2. Looks interesting - I would enjoy trying it.
    Thanks so much for sharing at

  3. Some folks believe that pie is the best food because there are so many varieties!

  4. I think that we might try this. We have weaned ourselves off red meat and are consuming less meat in general, so this fits right in.

  5. Ooooo! How yummy and perfectly baked, too :)

    It's great to see you at 'My Corner of the World' this week!

    My Corner of the World

  6. Looks delicious. When I had care workers for my mother, one was vegetarian and another was Vegan. I had to learn to cook and leave foods for them in addition to the meals for Mom. - Margy


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