Mini Vegetarian Pot Pies
Flaky crust and savory, creamy vegetables make up each bite of these vegetarian pot pies. These mini pot pies taste just like Thanksgiving.
Ingredients
Ingredients List:
- 1 sheet puff pastry, room temperature – or try this recipe for vegan puff pastry
- ¼ cup Earth Balance Vegan Butter
- 1 small white onion, chopped
- 2 small gold potatoes, diced
- 2 medium carrots, diced
- 1 tbsp minced garlic, about 2 cloves garlic
- 1 tsp Spice Hunter Poultry Seasoning
- ¼ – ½ tsp salt
- 3 tbsp Field Day Organic All Purpose Flour
- 1 cup Califia Farms Unsweetened Almond Milk
- ½ cup Pacific Foods Vegetable Broth
- ½ cup peas
- 1 egg + 1 tbsp water, whisked – omit for vegan
Preparation
- Preheat & Prep Preheat the oven to 350°F. Prepare the puff pastry by cutting one sheet into four even squares. (One extra square will remain unused.)
- Sauté the Vegetables Melt the butter in a large saucepan over medium heat. Add the chopped onion, potatoes, and carrots. Sauté, stirring frequently, until the onions are translucent, approximately 7 minutes. Stir in the minced garlic, poultry seasoning, and salt. Continue sautéing for an additional 2 minutes to soften the garlic and release its aroma.
- Make the Roux Stir the flour into the vegetable mixture. Cook, stirring occasionally, for about 2 minutes to eliminate the raw flour taste. Gradually whisk in the almond milk, followed by the vegetable broth, ensuring no lumps form. Add the peas and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer gently for approximately 10 minutes, allowing the sauce to thicken and the potatoes and carrots to become partially tender.
- Assemble the Pot Pies Place three 0.5-quart mini Dutch ovens or mini cast iron skillets on a large baking sheet (to catch any potential drippings). Using a ladle, divide the vegetable mixture evenly among the three vessels. Lay one puff pastry square directly on top of each filled mini pot pie. With a sharp knife, cut a 1-inch slit in the center of each pastry top to allow steam to escape. In a small bowl, whisk one egg with a splash of water to create an egg wash, then brush a thin, even layer over the surface of each puff pastry topping.
- Bake the Pot Pies Transfer the baking sheet with the assembled pot pies to the preheated oven. Bake for approximately 25 minutes, or until the puff pastry is golden brown and crisp and the potatoes are fork-tender. Remove from the oven and allow the pot pies to cool for 15 minutes before serving to let the filling set slightly.