A delicious, easy way to reduce food waste and use up any leftover veggies you have in the fridge.
4.5 hours (in slow cooker)
- 7 cups veggies chopped into bite sized pieces. You can use whatever you have in the fridge: broccoli, brussels sprouts, peas, corn, potatoes, carrots, mushrooms etc.
- 1 brown onion, diced
- 1 tbsp minced garlic
- ¼ cup flour
- 2 cups vegetable stock
- ¼ cup corn-starch
- ¼ cup cream
- 2 tsp thyme
- 1 frozen puff pastry sheet, thawed
- 2 tablespoons butter
- 1 egg
- salt and pepper to taste
How to make:
- Add veggies, onion, garlic, and flour to slow cooker. Toss to combine well.
- Slowly stir in vegetable stock until well blended with flour.
- Cover and cook on high for 3-4 hours. (If you don’t have a slow cooker, you can cook the veggies in a pot on the stove on low until the veggies are tender).
- Once the veggies have cooked, preheat oven to 200°C. Remove puff pastry from freezer and set aside to thaw.
- Whisk corn starch with 1/4 cup water until smooth then stir into the veggie mixture. Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly. (If you’re using the stove top, bring to a boil and simmer for 15 minutes).
- Cut puff pastry into 4 squares and score to create steam vents. Transfer veggies mix to a deep baking dish and top with semi-thawed puff pastry sheet.
- Whisk egg and brush over top of pastry.
- Bake for 10 minutes or until pastry is golden and fluffy.