By Toni Okamoto
In my mini pot pies, I used frozen peas and corn with fresh diced carrots and potatoes. I steamed the veggies for about 8 minutes before adding them to the gravy.
- 2 cups water
- 2 vegetarian bouillon cubes
- 4 tbsp oil
- 1/4 cup yellow onion, diced
- 4 tbsp flour
- 1 package of crescent rolls (8)
- 1 1/2 cups mixed frozen or fresh veggies
Preheat oven to 375°F.
Start by either boiling or microwaving the water and bouillon cube until it’s a well mixed broth, then set it aside.
Over medium heat, put oil and onions into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add broth and stir over low heat until it thickens.
Line cupcake tin with dough triangles. Add cooked veggies to the gravy and let them cook again for 3 to 5 minutes. Spoon the gravy/vegetable mixture into the dough triangles and wrap the dough. Bake for 10 to 12 minutes. Remove from oven and let sit for 5 minutes.