Sunday, April 8, 2012

Indian Pot Pies!

This weekend has been a tiny bit blah. Quilt making was a bust. How does anyone manage to line up all the layers??!! We didn't get much cleaning done. We did get our fridge stocked and ready for the 10-day cleanse we are starting tomorrow! I will be updating frequently about that, so keep watch.

But for today, we needed to clean out a few things that might tempt us next week. This recipe was so easy, you won't even believe it! I feel like a big cheater, actually, because it only took TWO ingredients to make it. I feel like one of those moms in the 70's who's discovered microwave cooking!
Hubs and I bought some little baking pans at a restaurant going-out-of-business sale. Hooray for small foods!

Makes 4 pot pies

1 pouch TastyBites Jaipur Vegetables
1 package Big and Flaky Crescent Rolls (6 count)

That's all you need!

Spray baking dishes with Pam.
Take one crescent roll, lay it in the bottom of the pan, rolling it in such a way that it forms a pie-crust type situation... (uses 4 rolls)
Then! Cut the corner off the vegetable pouch. Pour a quarter of the pouch into each pie-crust.
Take the remaining rolls, tear them in half and lay one piece on top of each pie to form the top crust.
You should have this:

Put your little pans onto a small cookie sheet for easy maneuvering.
Bake at 375 degree for 10 minutes or until lightly browned.
Cover with tin foil. Bake an additional 8 minutes.
All done!
These should pop right out of the pans. (This is why it's so important to spray!)

1 comment:

  1. Visiting you from your link on Someday Crafts...where can we find the veggie pouch you refer to? I'm in the NorthEast and haven't heard of this? Thanks, these pies would go down a treat if I can get the ingredients.