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Vegetable Pot Pie
Vegetable Pot Pie is the recipe you are looking for! Add fresh vegetables, your favourite Violife flavours and top with phyllo pastry. Bon apetit!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time35 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings6 portions
- 200 g Violife Epic Cheddar flavour block
- 1 tbsp Violife Creamy Original
- 2 tbsp VIOBLOCK
- 2 tbsp VIOBLOCK, melted
- 5 leeks, sliced in 2 cm slices
- 4 Carrots, sliced in 2 cm slices
- 2 red onions sliced
- 1 garlic clove minced
- 1 cup white wine
- 400 ml vegetable broth
- 1 tbsp corn starch
- Phyllo pastry
- 100 g baby spinach
- salt and Pepper
- ¼ tsp ground nutmeg
- fresh thyme
- Preheat your oven to 180°C.
- Melt VIOBLOCK in an ovenproof casserole pot. Add the onions and garlic and sauté until fragrant for 3 minutes. Add your leeks and carrots and stir well. Cook for a few minutes more. Add corn starch and pour in the wine. Mix well.
- Slowly pour in the stock, spinach and Violife Creamy. Season with salt pepper, nutmeg and thyme.
- Grate the Epic Cheddar flavour block and add to the pot. Stir until nicely melted and remove from heat.
- Add the phyllo pastry in little bunches.
- Drizzle with melted VIOBLOCK and place in the oven for 20 minutes, until the dough is golden.
- Allow to rest for 5 minutes and enjoy!
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