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Veggie Pot Pies

Wow, it’s been a while, huh? I truthfully don’t plan on blogging regularly at all for the time being, but that doesn’t mean I don’t still love talking about food, so I’m sure I’ll pop in every once in a while. I’m sure I sound like a broken record by now, but school’s kind of kicking my butt right now, so our eats have been pretty unblogworthy.

However, while I was prepping food for the freezer for the semester, I made some veggie pot pies using the recipe for Jamaican Veggie Patties.

I basically just made 1.5 times the filling for the same amount of pastry. Brent really loved these, because he enjoyed the filling to crust ratio of these over the original patties. I used purple cabbage because that’s what I had on hand, so the whole filling turned purple. I made 6 of these in small pot pie foil dishes and stuck them in the freezer. After thawing overnight, I baked at 350 for about 60 minutes.

Yum! This was a nice non-pasta dish to have in the freezer. I’m off to bed now. I’m getting up early for my lipid profile!

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One response »

  1. Pingback: Keeping Track « The Idle Loaf

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