Vegetable Pot Pie
Ingredients
- 17.3 ounces puff pastry
- 1/3 cup unsalted butter
- 1 cup red onions,
- 1 cup carrots,
- 1/2 cup celery
- 1 tablespoon garlic
- 1/2 teaspoon dried thyme
- 8 ounces mushrooms
- 1 1/2 pounds russet potatoes,
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup flour
- 1 1/2 cups vegetable stock
- 1 1 cuptablespoon whole milk
- 1 cup peas
- 1 tablespoon parsley
- 1 large egg,
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Instructions
- Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
- Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.,Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes.
- Sprinkle flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.,Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.,Stir in and combine the peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.
- Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.
- Trim 1/4-inch around the edges of the puff pastry; this will help it look neat and allow the pastry to puff a little better. Cut each pastry sheet into four 4-inch squares, making 8 squares total. Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top (1/2-inch long).
- In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.,Once your oven reaches 400°F, place the ramekins on the baking sheet. Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original