Vegetable Pot Pie

I usually make pie crusts at home, thinking they are bound to be healthier than store brought ones, but a comparison showed that there isn't much difference in terms of calories. Using frozen puff pastry sheets made this a true comfort food, easy to put together in less than an hour.

For the filling:

1 tbsp butter
1 tbsp flour
1.5 cups milk
1 tsp vegetable stock concentrate
a handful of fresh herbs (I used sage and thyme)
6 cups of parboiled/fresh veggies (cauliflower, potatoes, carrots, peas and mushrooms)
1 tsp mustard
2 tbsp nutritional yeast/cheese
salt and pepper

For the crust:

I used one frozen puff pastry sheet for four mini loaf pans/ramekins
1 tbsp oil+1 tbsp milk, for brushing
coarse salt and black pepper

Pre-heat the oven to 350 degrees, and leave the puff pastry sheet on the counter to thaw.

Heat the butter in a dutch oven. Add the flour and stir until you get a dark brown roux. Whisk in the milk and the stock concentrate and bring them to a boil. Add the mustard, yeast, veggies. Season and let simmer for a few minutes, until the sauce thickens and the vegetables are cooked through.

Divide the vegetable filling between four mini loaf pans/ramekins. Cut the thawed puff pastry sheet to fit the pans, leaving half an inch overhang all around. (You could also use a dutch oven to cook the veggies in and then just cover it with the whole sheet). Cover the pans with the pastry sheet, seal the edges and brush the surface with milk and oil mixture. Sprinkle some coarse salt and pepper on top if you like, cut at least two vents into the crust, and bake until the top is well browned (about 20 minutes for the mini-pans.) Let stand for ten minutes before serving.

This was good with a simple green salad, even better when followed by the Skinny Cow chocolate fudge icecream.

p.s. Why do you think I can't find any fat free frozen yogurt when I want to binge?