Inspired by: Chicken pot pie (vegetarian)
- Vata seasonOct – Dec in the north
Creamy Vegetable Pot Pie with Spelt Crust
- Serves
- 6
- Portion
- ≈250 g
- Time
- 1 h 15 min
- Texture
- Soft filling
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Carrot | 2 | 200 g | 1000 g | |
| Potato | 2 medium | 250 g | 1250 g | |
| Green peas, fresh | 1 cup | 150 g | 750 g | |
| Celery | 2 stalks | 100 g | 500 g | |
| Paneer (cow's milk) | cubed | 150 g | 750 g | |
| Ghee (cow) | 3 tbsp | 40 g | 200 g | |
| Spelt flour (wholegrain) | 3 tbsp (roux) | 30 g | 150 g | |
| Cow's milk, whole | 2 cups | 500 ml | 2500 ml | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp thyme–sage | 2 g | 10 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Spelt flour (wholegrain) | 1⅔ cups (crust) | 200 g | 1000 g | |
| Unsalted white butter | 5½ tbsp cold (crust) | 80 g | 400 g | |
| Water | ¼ cup cold | 60 ml | 300 ml |
Method
How to cook it
Step 1: Crust: rub butter into 200 g spelt flour with a pinch of salt; bind with cold water; chill 20 minutes.
Step 2: Steam carrot, potato and celery 8 minutes.
Step 3: Make a sauce: cook 30 g spelt in ghee 2 minutes; whisk in milk; simmer until thick; add herbs, nutmeg, salt.
Step 4: Fold in vegetables, peas and paneer; pour into a dish; cover with rolled crust; bake at 190 °C (375 °F) 30 minutes.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken→Topaneer
- FromOnion→Tocelery and herbs
- FromWhite-flour crust→Tospelt
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