This pot pie is filled with a wholesome mix of fresh vegetables and creamy cottage cheese. Its light, flaky crust is made with olive oil, which has lower saturated fats
| Created by | Spinneys |
| Prep time | 30 minutes |
| Resting Time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 393 |
| Fat | 21g |
| Saturates | 3g |
| Protein | 12g |
| Carbs | 39g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a medium-sized mixing bowl, combine 150g flour and ½ tsp salt. Pour 80m oil and water into a jug but do not mix. Using a fork, stir the liquid into the dry ingredients gently, until the dough begins to form a ball. If the dough is too crumbly, add another tablespoon of cold water. Pat the dough into a flat disc and wrap it in cling film. Refrigerate for at least 15 minutes or overnight.
Preheat the oven to 180°C, gas mark 4.
To make the filling, finely dice the onion, carrots, celery and courgettes. Mince the garlic and chop the asparagus into 3cm pieces. Heat 1 tbsp olive oil in a large pot over a medium heat. Sauté the onion, carrots and celery for 5 minutes, or until softened. Add the courgette, garlic, asparagus and peas. Cook for a further 3 minutes, stirring occasionally. Season with thyme, salt and pepper. Add the flour into the pot, stirring to coat all the vegetables. After approx. 2 minutes add the stock and cottage cheese and stir to form a creamy sauce. Simmer for approx. 5 minutes until it thickens slightly. Finely chop the parsley. Remove the pot from the heat and stir in the fresh parsley.
Pour the filling into the oval pie dish, approx. 30cm.
Roll the dough out between two sheets of baking paper until 5mm thick. Using a pizza cutter, cut into 1cm strips. Place them in diagonal lines across the filling and repeat in the other direction. Use the excess dough to plait a braid for the rim of the pie.
Bake the pot pie for 30-35 minutes, or until the crust is golden brown.
Allow the pie to cool for 10 minutes before serving.
