Vegetable Hot Pot Pie Recipe
Vegetable Hot Potpie is an irresistible side dish which you would surely love to serve to your friends. Enjoy this delicious Vegetable Hot Potpie; I am sure you would love to try this Vegetable Hot Potpie again-n-again.
Ingredients
| Flour | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Baking powder | 2 Tablespoon | |
| Margarine | 1/2 Cup (16 tbs) | |
| 2 or 3 vegetable bouillon cubes | ||
| Onion | 1 Large, chopped | |
| Tofu package | 1 | |
| Carrot | 1 , chopped | |
| Potatoes | 2 Pound, chopped | |
| Cornstarch | 2 Tablespoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Combine the flour, salt and baking powder in a bowl.
Cut in the margarine until the mixture resembles coarse crumbs.
Add cold water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Dissolve the vegetable bouillon cubes in 2 to 3 cups water.
Saute the onion in hot oil for 5 to 10 minutes or until tender.
Add the tofu chunks and saute for 5 minutes.
Add the carrot and saute a few minutes longer.
Add the vegetable bouillon and potatoes; bring to a boil.
Reduce heat and simmer for 20 to 30 minutes or until potatoes are tender.
Thicken the liquid with cornstarch.
Spoon potato mixture into a 2 quart baking dish.
Roll the chilled pastry into a 12 inch circle or square on a lightly floured surface.
Fit over the potato mixture.
Bake at 375 degrees for 25 to 30 minutes or until hot and golden brown.
Cut in the margarine until the mixture resembles coarse crumbs.
Add cold water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Dissolve the vegetable bouillon cubes in 2 to 3 cups water.
Saute the onion in hot oil for 5 to 10 minutes or until tender.
Add the tofu chunks and saute for 5 minutes.
Add the carrot and saute a few minutes longer.
Add the vegetable bouillon and potatoes; bring to a boil.
Reduce heat and simmer for 20 to 30 minutes or until potatoes are tender.
Thicken the liquid with cornstarch.
Spoon potato mixture into a 2 quart baking dish.
Roll the chilled pastry into a 12 inch circle or square on a lightly floured surface.
Fit over the potato mixture.
Bake at 375 degrees for 25 to 30 minutes or until hot and golden brown.
Chef
