MINI VEGGIE POT PIES RECIPE BY TASTY
These pies are everything you love about pot pie, except they're vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.
Provided by Tasty
Categories Appetizers
Time 45m
Yield 12 mini pies
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
- Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
- Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
- Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
- Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
- Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
- Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, Sugar 5 grams
INDIVIDUAL VEGETARIAN POT PIES
Individual Vegetarian Pot Pies are easy to make in ramekins. The filling is bursting with both fresh and frozen vegetables and topped with puff pastry. Made with soul-warming herbs, this vegetarian recipe is cozy and comforting!
Provided by Becca Mills
Categories Dinner
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 708 kcal, Sugar 4 g, Sodium 883 mg, Fat 45 g, SaturatedFat 14 g, TransFat 1 g, Carbohydrate 67 g, Fiber 6 g, Protein 12 g, Cholesterol 47 mg, UnsaturatedFat 28 g, ServingSize 1 serving
VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
VEGETARIAN POT PIE
This makes a tasty and satisfying vegetarian meal, you won't even miss the meat! Impress you family or guests! Adapted from Aida Mollencamp on the Food Network show, Ask Aida!
Provided by Sharon123
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring just a little, until mushrooms have shed their moisture and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, red pepper flakes(if using), and garlic powder(if using) and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8"x8" baking dish(I've been told a 9"x13" dish works too).
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish(if you wish, you can make a crust for the bottom too). Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes. Let sit at least 5 minutes before serving.
- Tip:.
- To reheat individual servings, warm for 2 min in the microwave, then bake covered for 15 min at 400*F., then remove the cover and bake an additional 5 minutes to crisp up the crust. Otherwise, leftovers will be too soggy or too burnt!
Nutrition Facts : Calories 256.2, Fat 12.5, SaturatedFat 3.6, Cholesterol 26.9, Sodium 125.4, Carbohydrate 30.5, Fiber 4.9, Sugar 4.5, Protein 7.3
MINI VEGETARIAN POT PIES
This is a quick little pot pie recipe that uses Portabella mushrooms instead of meat. The "crust" is a nice thick doughy biscuit like crust. Kind of like the difference in your pizza of thick crust and thin.
Provided by Nyteglori
Categories One Dish Meal
Time 30m
Yield 24 Biscuits, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.
- While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.
- While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.
- While the broth is cooking begin rolling out the biscuits until they are thin circles approx 7 inches in diameter. When the mixture starts to boil add the veggies and mushrooms, stirring until they've all been coated.
- Place the rolled out biscuits in a muffin tin letting the edges hang over. Put a generous scoop of veggie mixture in the center of the biscuit. Then either fold over the overhang or bring the edges up and pinch together in the center to make a "flower.".
- Bake until golden brown approx 15 minutes.
Nutrition Facts : Calories 391.8, Fat 18, SaturatedFat 4.5, Cholesterol 2.3, Sodium 1171.9, Carbohydrate 49.6, Fiber 2.8, Sugar 9.1, Protein 9
More about "mini vegetarian pot pies food"
MINI VEGAN POT PIES [QUICK AND EASY] - PLANT-BASED …
From plantbasedonabudget.com
カテゴリ Dinnerカロリー 134 (1 人分)
MINI VEGETARIAN POT PIES | DIETITIAN DEBBIE DISHES
From dietitiandebbie.com
レビュー数 7カテゴリ Entree料理 Vegetarian合計時間 1 時間 45 分
MINI VEGETABLE POT PIES | LOVE LAUGH MIRCH
From lovelaughmirch.com
VEGETARIAN TOFU POT PIE - COZY PEACH KITCHEN
From cozypeachkitchen.com
VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – …
From wellplated.com
MINI VEGGIE POT PIES - KISS THE COOKBOOK
From kissthecookbook.com
MINI VEGETARIAN POT PIES - FORK IN THE KITCHEN
From forkinthekitchen.com
MINI VEGETARIAN POT PIES — FLOURISHING FOODIE
From flourishingfoodie.com
MINI VEGETABLE POT PIE WITH CHICKPEAS (VEGAN) - CADRY'S …
From cadryskitchen.com
HOW TO MAKE MINI VEGETARIAN POT-PIES - FOOD52
From food52.com
MUFFIN TIN (MINI) VEGGIE POT PIES - FREAKING DELISH
From freakingdelish.com
VEGETARIAN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY MINI POT PIES (VEGGIE OR CHICKEN) - PERSNICKETY …
From persnicketyplates.com
MINI VEGETABLE POT PIES | CUP OF JO
From cupofjo.com
CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGAN MINI POT PIE PASTRIES - LIV B.
From itslivb.com
VEGETARIAN POT PIE (EASY! NO FUSS!) - CHOOSING CHIA
From choosingchia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love