Mini Carrot Pot Pies Food

VEGETABLE POT PIE

Steps:

• Prepare the puff pastry: 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.
• Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

INDIVIDUAL VEGETARIAN POT PIES

Steps:

• Pre-heat oven to 400°F and place 6, 8-ounce ramekins on a baking sheet for later (you can grease if desired, but I don't find it necessary). Remove puff pastry from freezer and let thaw while preparing the filling.
• In a large Dutch oven or stockpot, heat butter and heat olive oil over medium-high heat. Add onion and diced potato; cook for 3-4 minutes. Add garlic and mushroom. Let cook for another 3-4 minutes until fragrant. Stir in red pepper flake, thyme, rosemary, salt, and pepper.
• Whisk in flour, continue stirring for 1-2 minutes. Whisk in vegetable stock until flour is mixed in thoroughly; add bay leaf. Simmer the mixture for approximately 8 minutes. Add frozen vegetables and simmer for an additional 2 minutes. Remember to taste test for salt and pepper levels (or herbs if you want more!). Remove bay leaf before transferring the filling.
• Prepare egg wash by whisking together egg and water. Fill ramekins with pot pie filling, filling about 3/4ths of the way full, leaving some room for expansion during baking.
• Using a sharp knife or pizza cutter, cut each puff pastry sheets into four squares. Score the tops by making two small cuts so air can escape. Place each square on top of each ramekin, pressing down and folding the edges over the ramekin. Brush the tops with egg wash and sprinkle flakey sea salt if desired.
• Bake the ramekins on the baking sheet (to catch any overflow) for 20-22 minutes until puff pastry is golden brown and the filling is bubbly and hot. Let cool slightly before serving.

MINI POT PIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
• Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
• Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
• Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
• Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
• Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
• Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
• Bake for 15 minutes, until golden brown.
• Enjoy!

CARROT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
• Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
• In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.