Mini Vegetable Pot Pie Recipe
Description
The mini vegetable pot pie is a delicious, easy-to-make dish that can be enjoyed as a snack or as a full meal. It’s packed with vegetables and flavorful herbs, and is a great way to get your daily dose of vegetables. The pot pie has a flaky, golden crust on top, and is filled with a creamy vegetable filling. It’s sure to please everyone, and is great for parties or a quick dinner.
Prep Time
This mini vegetable pot pie recipe takes about 10 minutes to prepare, and about 30 minutes to cook. It’s not a difficult dish to make, but it does require some prep work. It’s best to chop the vegetables ahead of time, so that they’ll be ready when you’re ready to assemble the pot pies.
Ingredients
- 1 sheet of puff pastry
- 1/2 cup of diced onion
- 1/2 cup of diced carrot
- 1/2 cup of diced celery
- 1/2 cup of frozen peas
- 1/2 cup of diced mushrooms
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 tablespoons of all-purpose flour
- 2 cups of vegetable broth
- 1 teaspoon of dried thyme
- Salt and pepper, to taste
Instructions
1. Preheat the oven to 400 degrees F. Grease a muffin tin or 12-hole tart pan and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, or until the vegetables are tender. Add the mushrooms and cook for another 5 minutes.
3. Add the flour and stir to coat the vegetables. Slowly add the vegetable broth and stir until the mixture is thick and bubbly. Add the thyme and season with salt and pepper, to taste. Remove from heat and set aside.
4. Roll out the puff pastry on a lightly floured surface. Cut out 12 circles, about 4 inches in diameter. Place a heaping spoonful of the vegetable filling in the center of each circle. Gently fold the edges of the pastry up and over the filling, pressing to seal. Place the pot pies in the prepared muffin tin or tart pan.
5. Bake for 30 minutes, or until the crust is golden-brown and the filling is bubbly. Serve warm.
Equipment
- Large skillet
- Muffin tin or 12-hole tart pan
- Rolling pin
- Cookie cutter or glass
Notes
You can use any vegetables you like in this recipe. Feel free to substitute other vegetables for the ones listed, or add in your favorite vegetables. You can also use store-bought puff pastry for this recipe, but homemade is always best.
Nutrition: Per Serving
- Calories: 240
- Fat: 13g
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 3g
Recipe Tips
For a heartier pot pie, try adding cooked meat or tofu to the filling. You can also use other herbs and spices, such as oregano or rosemary, to give the pot pies more flavor. If you’re in a pinch for time, you can use store-bought puff pastry for this recipe.
These mini pot pies are best served warm and fresh from the oven. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350 degree F oven for about 10 minutes. Enjoy!
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