Chicken-less Pot Pie

I love this recipe because depending on the pan you can make a family size or a small dinner for two, or even for a gathering by using a cupcake pan you can make individual small portions for many people. It’s great for parties I love to do it in New Years. Every winter I make it for my family and they love the taste. And I use whole wheat flour and plenty of veggies, it’s very healthy and plentiful. It warms the heart, tummy, and soul.

Ingredients:

Crust
2 cups of whole wheat flour
1 tablespoon of sugar
1 teaspoon of salt
1 stick of butter (margarine)
1 cup of cold water

Filling
1- 2 cups of water (or 1 cup of vegetable broth)
One potato (medium size)
1 carrot (thin)
half of a celery stick
1 teaspoon of yellow onion chopped
1/4 cup of peas
5 string beans chopped
1 teaspoon of butter
1 tablespoon of fresh parsley finely chopped
1 teaspoon of soy sauce
3 tablespoons of whole wheat flour
Half a garlic clove minced
fresh pepper to taste

Instructions:

First start with the crust mix everything in the bowl except for the water, you can use a food processor or a fork but make sure everything is combined well. (I prefer a fork, I feel it comes out better) Then add water slowly until the dough is easy to mold.

Then sprinkle some flour on the base where you are going to knead the dough. Use a rolling pin to shape the dough, and a knife to fix the edges.
Then we continue with the filling; chop all the carrot, string beans, potato, and celery.

In a small pot add butter or margarine, garlic, and onion in a low fire, when the onion is translucent add the vegetables, soy sauce and 1 cup of water.
In a small cup mix the flour and the rest of the cold water, shake it well  so there won’t be any lumps. Add it to the pot and stir occasionally when it starts to bubble turn it off and let it cool for about 5 minutes. Meanwhile place the pastry on a pan, cut the edges so it will fit well. Add the filling, then sprinkle on top the fresh cut parsley and fresh pepper.
Finally place the top part of the crust, pinch the edges and put it in the oven at 350°F bake for 20 to 25 minutes, and enjoy.
Remember depending on the pan that you have you can make small portions, individuals, medium size, or large.

*Note: if you don’t have a deep pan, pie tin to make the pie you could use cupcake baking pan. Also you can use a cookie sheet and just form small pockets.

**You can add vegetable broth to the filling instead of water. Or better yet make your own. So easy and in expensive.