Winter Veggies Week: Vegetable Pot Pies - Sweet Potato Chronicles - Sweet Potato Chronicles

Winter Veggies Week: Vegetable Pot Pies

Do you have food crushes? Food day dreams? I mean, maybe work­ing on a web site ded­i­cated to food makes me more prone to them but I don't think that's it. Because I had these lit­tle food obses­sions long before the birth of SPC. My lat­est? Chicken Pot Pie. At this time of year it's exactly what I feel like eat­ing. A cozy blan­ket of a din­ner. A hot bath of a lunch! But the more  I thought about it the more I was inclined to shake it up.

As you know we're big believ­ers in adding meat­less mains to your ros­ter. Late fall and win­ter might not seem like the great­est time to dive into veg­e­tar­ian cook­ing but we're here, keep­ing the dream alive. And once I started think­ing about what a veg­gie pot pie might be, I couldn't stop.  This one is really easy to make. If you're feel­ing ambi­tious you could make your own pas­try but I don't have  a prob­lem with lit­tle cheats like frozen puff pas­try. And feel free to mix it up! Add car­rots, spinach, zuc­chini… it's a good recipe for clear­ing out the fridge.

My kids were par­tic­u­larly keen on the crust. Big sur­prise. But they liked the veg­gie stew hid­ing under­neath, too.  

pho­tos by Maya Vis­neyi

Veg­gie Pot Pies

makes 6 indi­vid­ual pies

4 Tbsp but­ter
1 1/2 lbs crem­ini mush­rooms, cleaned and diced
2 cups but­ter­nut squash, cubed (I used frozen and let it thaw out a bit but not entirely before start­ing)
2 stalks cel­ery, sliced
1 cup frozen peas
1 onion, diced
2 cloves gar­lic, minced
1 Tbsp fresh thyme
1/4 cup flour
1 cup low sodium veg­etable broth
1/2 cup light cream
salt and pep­per to taste
1 pack­age frozen puff pas­try (397 grams)
1 egg

Method

Take your puff pas­try pack­age out of the freezer and leave it in the fridge overnight or on the counter for an hour to thaw.

Pre­heat the oven to 400 degrees.

In a large pot or Dutch oven, melt but­ter over medium heat. Put onion, gar­lic, squash, mush­rooms, cel­ery, thyme and pep­per in the pot and let it all cook for 12 to 15 min­utes until the veg­eta­bles soften. Give it all a stir every few minutes.

Sprin­kle the flour over the veg­eta­bles and stir. It will look pretty gunky but just let it cook like that for a minute or two to get rid of the raw flour taste. Stir in the stock, cream and frozen peas. Allow it to sim­mer for just a cou­ple of min­utes. Taste and see if you need a bit of salt. I con­fess I did, even though I try to go easy on salt.

On a lightly floured coun­ter­top, roll out your puff pas­try until it is quite thin, say 1/4 inch or even less if you can man­age. Cut into squares that will your ramekins and flop over the edges a bit. I cut mine into about 4 by 4 inch squares. Sorry to be so loose with the mea­sure­ments, I was sort of freestyling.

Ladle your veg­etable mix­ture into your ramekins, no need to pre­pare them in any way. Place a lit­tle pas­try lid over each one. Quickly whisk an egg with just a bit of water in a small bowl. Brush the top of each pie with the egg wash. Take a sharp knife and score slits into the pas­try tops.

Place the ramekins on a cookie sheet — don't skip this step. You don't want to be fuss­ing with hot bub­bling pies one by one. Pop the cookie sheet in a hot oven for 25 to 30 min­utes until the crusts are golden. Depend­ing on how your oven works you may want to turn the sheet around half way through. Allow to rest and cool for at least 15 min­utes before serv­ing. They will be hot, hot, hot.

  

7 Comments

  1. Laura says:

    I just made this tonight and it was fan­tas­tic! Nor­mally, I shy away from things with But­ter­nut Squash (except Soup) because that pump­kin fla­vor comes through really strong, but I cooked the squash first with butter,onions and gar­lic and it sea­soned up really nicely. Hus­band was really happy and had two help­ings! Def­i­nitely a keeper!

  2. Ceri Marsh says:

    I'm so glad it was a hit for you! Thanks for reading!

  3. Can i make this in a reg­u­lar pie dish?

  4. Ceri Marsh says:

    Absolutely! Just cut the dough into an appro­pri­ate size/shape for your dish. It would work in a casse­role as well. Just keep an eye on it in the oven — you're really just bak­ing the crust. Let me know if you try it!

  5. Filomena Doroslovac says:

    Hi!

    I'm think­ing of mak­ing this recipe tonight for my fam­ily. Looks deli­cious! I'm con­fused though. Your ingre­di­ent list calls for veg­etable broth, but in your direc­tions, you men­tion adding milk? Did you mean 1 cup milk instead of 1 cup veg­etable broth?

    Thanks so much!
    Filomena

  6. Ceri Marsh says:

    Hi Filom­ena,
    Good catch! Yes, that's an error. It should read add the stock, the cream and the frozen peas. Going to fix it right now. Thanks for let­ting me know. And do let me know if you give these a try!
    Best,
    Ceri

  7. Audrey Travalja says:

    This looks amaz­ing! Can't wait to try the recipe out on my family. :)

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