Wednesday, July 27, 2011

Eye on the Veggie Pie

My version of a veggie pot pie. Full indulgence, less fat.

Ingredients:mushroom, shallots, garlic, onions, corn, carrots, rosemary, dry sherry, olive oil, salt&pepper, low-fat milk, cornstarch, egg white, and frozen puff pastry.

Heat pot with 1T. olive oil, cook down chopped onions, shallots, carrots, mushrooms, corn. Add a pinch rosemary & 1 T.garlic at the end..
Pour in 1c+1/2c low fat milk, 2T cornstarch, 1/3c dry sherry, and continue to boil until it thickens. Stir,stir,stir.
Cut pastry and place on top of each dish, poke holes on top, brush egg white for golden color and cook for 15mins at 400 f.

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