Wednesday, April 3, 2013

Vegetable Pot Pies

I forgot to take pictures in the making, but it was easy and delish!
2 medium potatoes, or 20-30 fingerling potatoes (rainbow!), cubed about 1/2 inch
2 Tbs. butter
1-2 medium sized leeks
1 large onion, or 2 small onions
1/4 c. All Purpose flour
2 c. vegetable stock
1 1/2 tea. salt
1/2 tea. fresh ground pepper
1 Bay leaf
1/4 c. milk or cream
3-4 medium carrots
1 c. frozen peas
1 package of frozen puff pastry (if you're lazy like me), or use this recipe!
salt and pepper to taste
4-8 oven-proof bowls, depending on their size
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In a small sauce pot, boil water and cook potatoes for about 10 minutes. Drain and set aside.

In a 4-quart saucepan, melt butter on medium heat. When the butter starts to bubble, add in the leeks and saute for about 10 minutes. Add onions and continue sauteing until onion are almost translucent, about 3-4 minutes. Add the flour and stir for about 3-4 minutes. Slowly add the vegetable stock, salt, pepper and Bay leaf and bring to a boil. Simmer for about 5 minutes, stirring occasionally. Add the heavy cream, season to taste.

Add the carrots, peas and cooked potatoes to the pan and mix well. Cook for about 5-10 more minutes.

Preheat the oven to 375° F.

Meanwhile, cut the pastry dough into either squares (if you're lazy) or circles to fit over the top of the over-proof bowls. If you want to line the bottom of the bowls, also cut the pastry to fit inside the bowls. When the vegetable mixture is finished cooking, spoon the filling into each of the bowls. Cover with the top with the pastry, cut a few air slits in the top of the dough, and sprinkle on salt and pepper. Place bowls on a cookie sheet (they might spill) and bake for about an hour, or until the tops are golden brown. Enjoy!

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