Creamy Greens Pot Pie Food

CREAMY VEGETABLE POT PIE

Steps:

• Preheat oven to 425ºF.Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic.
• Sprinkle flour over vegetable mixture and stir to combine. Cook for 2 full minutes, stirring occasionally, to eliminate raw flour taste. Pour in milk and vegetable broth, and whisk continuously until smooth. Increase heat and bring mixture to a simmer; continue to let bubble until thickened, about 3 to 5 minutes.
• Add frozen vegetables, white beans, and Parmesan (or nutritional yeast); stir until everything is well-combined. Turn off heat.
• Grease an 8x8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer vegetable pot pie filling to the pan, and spread to create an even layer.
• Roll the pie dough into a circle large enough to cover your dish. Carefully place the dough over the baking dish so that it hangs over the sides. Trim the overhang to 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, and use the prongs of a fork to crimp the edges. Brush dough with the egg wash, and use a sharp knife to cut 4 slits in the top. Transfer pan to the oven, and bake for 25 minutes, until the top is golden and filling is bubbly.Let stand 5 to 10 minutes before serving. Garnish with extra thyme leaves, if desired.

CREAMED GREENS POTPIE

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
• In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
• Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
• Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
• On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
• Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.

CREAMY GREENS POT PIE

Steps:

• Heat 1 tbsp of the oil in a shallow, round flameproof casserole dish or ovenproof pan (ours was 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until starting to soften. Add the kale or cabbage and cook for another 5 mins until wilted.
• Heat the oven to 200C/180C/gas 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Stir to combine, simmer for 3 mins and season well. Scrunch up the filo sheets and put them on top of the pie filling, brush over the remaining oil and sprinkle with nigella seeds, if using. Bake for 25-30 mins until golden brown.

WINTER GREENS PUFF PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan, add the onion with a pinch of salt and gently fry until softened, so around 8-10 mins. Stir in the garlic and nutmeg, cook for a minute, then add the greens along with a splash of water. Stir until wilted, so around 3 mins, then stir in the mascarpone, parmesan and a squeeze of lemon juice. Season well and tip the mixture into the base of a 20cm pie dish.
• Unroll the puff pastry and brush the edges of the pie dish with water. At this point, you can do what you want with the pastry - you could lattice it, crimp the edges, add decoration, or just stick it on as is. Seal it to the edge of the pie dish, brush with the beaten egg and bake for 35 mins until risen and golden. Allow to cool for 10 mins before serving.

SLOW COOKER CHEESY CREAMED GREENS

Steps:

• Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.
• Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.