Vegetable Pie is the ultimate comfort food for sweater weather (freezing) winter days. I've made blueberry crumble and apple crisp in jars, but never a pie in a jar, let alone a savory pie. I don't like traditional pie crust, but top off this perfect filling with puff pastry, and I'm sold.
One Package Puff Pastry (I used Pepperidge Farms)
5 small red potatoes
5 small golden potatoes
3 stalks of celery
5-6 cloves of garlic
1 tbsp olive oil
5 oz. of corn
5 oz of carrots
5 oz. of peas
(I used frozen for the above three,
but you could use fresh or canned)
1/2 cup butter
3 tbsp corn starch
2 cups vegetable stock
1/4 tsp ground mustard
1 tbsp chopped chives
1/2 tbsp oregano
Salt & Pepper
Rinse and peel the potatoes. Boil for 8 minutes in salted water until soft.
In a large pot heat the olive oil, and cook the celery, onion, and garlic until almost softened.
Remove from pot and set aside.
In the same pot melt the butter, whisk in the cornstarch until smooth and thick.
Stir in the veggie stock.
Stir in the cooked potatoes, celery mixture, corn, carrots, and peas.
Season with ground mustard, chives, oregano, salt, and pepper.
Pour into a pie pan or divide into about twelve wide mouth jars, or six wide mouth jars.
Roll out the puff pastry dough.
Slice dough into squares.
Cover with puff pastry
Beat one egg with two tsp of water to make an egg wash.
Brush tops of dough with egg wash.
Bake at 375 F for about 25 minutes until the dough is golden brown.