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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.
  Flour 2 Cup (32 tbs)
  Salt 1 Pinch
  Baking powder 2 Tablespoon
  Cold margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Vegetable bouillon cubes 3
  Onion 1 Large, chopped
  Tofu chunks 12 Ounce (1 Package)
  Carrot 1 , chopped
  Potatoes 2 Pound, peeled and chopped
  Cornstarch 2 Tablespoon
  Vegetable oil 2 Cup (32 tbs) (For Frying)

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.

Recipe Summary

Side Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6803 Calories from Fat 4796

% Daily Value*

Total Fat 540 g830.7%

Saturated Fat 74.6 g373.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6482.3 mg270.1%

Total Carbohydrates 447 g149.1%

Dietary Fiber 34.4 g137.6%

Sugars 28.3 g

Protein 65 g129.7%

Vitamin A 281.9% Vitamin C 342.6%

Calcium 255.7% Iron 143.5%

*Based on a 2000 Calorie diet

Vegetable Hot Pot Pie Recipe