Mediterranean Pot Pie Food

MEDITERRANEAN VEGETABLE POT PIE

Steps:

• Preheat oven to 425° F.
• Prep the eggplant by cutting 1/2 inch off both ends. Then slice all the skin off and cut in 1/2 inch rounds.
• Place rounds on paper towels and sprinkle 1 tsp salt evenly over top. Place another layer of paper towels on top of slices and place something heavy on top to help absorb the moisture. I used my cutting board and then put a couple bowls on top.
• Leave eggplant for 30 minutes and let the paper towels soak up as much moisture as possible.
• While eggplant is resting, dice onion, garlic and zucchini into 1/4" pieces.
• When eggplant is done resting, dice into 1/4" cubes.
• Heat olive oil in skillet on medium heat. Add eggplant, zucchini, onion and minced garlic. Cook, stirring often, until tender (about 5 minutes). Set aside.
• Combine oregano, basil, remaining salt and pepper in small bowl. Set aside.
• Chop the tomatoes into 1/2" pieces, removing the seeds and as much wet stuff as you can.
• Lay 1 crust into pie dish. Add 1/2 the vegetables and 1/2 the tomatoes. Sprinkle with 1/2 the herbs and 1/2 the parmesan and mozzarella cheeses.
• Repeat layers.
• Place second pie crust on top and crimp edges so the pie crusts are sealed around the edges. For a dark and shiny crust, brush with 1 egg yolk and then sprinkle with parmesan.
• Place in the center of the oven for 25-35 minutes.
• Once pie crust is fully cooked and pie is heated through, remove from oven and allow to rest 5 minutes before slicing. Best enjoyed with a crusty french bread to soak up the vegetable juices!

MEDITERRANEAN CHICKEN POT PIE

Steps:

• Heat oven to 350°F.
• In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
• Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
• In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
• Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
• Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!

MEDITERRANEAN TURKEY POTPIES

Steps:

• In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.

MEDITERRANEAN MEAT PIES (SFEEHA)

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

MEDITERRANEAN CHICKEN POT PIE

Steps:

• 1. First heat the oven 400-degrees. Cut the meat into small pieces. Brown in olive oil, then lower the heat, add wine and cook for about 10 minutes, until no longer raw. In the meantime, beat the eggs with flour, salt and milk. The mixture should resemble pancake dough. Remove thyme leaves from the branches, add to the mixture and stir.
• 2. Cover the bottom of an ovenproof dish with olive oil, place in the oven. When the olive oil is hot, remove from the oven. Put a third of the egg mixture at the bottom of the dish. It will cook for you instantly. Next put half of the meat, then the egg mixture, meat and egg mixture on top.
• 3. Using a fork, push some of the meat pieces down, to flatten the top. Decorate with thyme springs. Return the casserole back to the oven. Bake for 20-25 minutes, until an inserted skewer comes out clean.

MEDITERRANEAN POT PIE

Steps:

• 1. Preheat oven to 400.
• 2. In a large skillet or dutch oven, heat oil over medium heat.
• 3. Add onions and garlic and cook, stirring, until the onions are soft and lightly browned, about 5 minutes.
• 4. Add flour and oregano and stir to coat the onions.
• 5. Add broth and tomatoes and bring to a simmer, stirring constantly.
• 6. Stir in chicken, artichokes, olives and pepperoncinis.
• 7. Taste and season with pepper.
• 8. Transfer the mixture to a deep 10 inch pie pan or other 2 quart baking dish and set aside.

MEDITERRANEAN PIE

Steps:

• Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
• Remove from heat & stir in spinach; set aside.
• Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
• Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
• Repeat these layers.
• Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
• Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
• Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
• Let cool for 15 minutes; remove pan sides & cut into wedges.

ITALIAN BEEF POTPIES

Steps:

• Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

MEDITERRANEAN AUBERGINE (EGGPLANT) POT PIE

Steps:

• Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
• Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
• Layer bell pepper strips and reserved eggplant slices over top.
• Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
• Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
• For Vegan omit the cheese.

SLOW-COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
• Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.