Mini Vegetarian Pot Pies Recipes

MINI VEGGIE POT PIES RECIPE BY TASTY

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!

MINI VEGETARIAN POT PIES

Steps:

• Remove the puff pastry from the freezer to thaw at room temp. Preheat the oven to 400 degrees F. Grease six ramekins (see notes below about sizing) and place on a baking sheet.
• In a large Dutch oven or pot over medium heat, heat one tablespoon of butter. Add the onion, garlic, rosemary, thyme, salt, and pepper. Cook for a few minutes until the onion starts to soften. Add the rest of the butter, let it cook for a minute or two until melted, then stir in the flour until the veggies are coated.
• Pour the milk into the pot, and whisk until the flour has dissolved. You will start to feel the mixture thicken as your stir. Pour in the veggie broth, and add the diced potatoes and frozen veggies. Simmer over medium-low heat for 10 minutes (there should be a very gentle boil going), stirring frequently, until the mixture is thickened like a pot pie filling and potatoes begin to soften. Note: the potatoes will not be fork-tender; they finish cooking in the oven. Taste and adjust seasonings as desired.
• Ladle the filling into the greased ramekins, being careful not to overfill them. Slice the puff pastry into six squares, and make a few slits in the top of each pastry for steam to escape. Place a square on top of each ramekin, and carefully fold it around the edges. Depending on the size of your ramekins, you may need to cut an extra slice of puff pastry and combine it with the square to fully cover the ramekin. If your puff pastry did not thaw completely, place it on the ramekins and let it sit for a few minutes. The steam from the filling will help soften it and make it easier to bend.
• Carefully transfer the baking sheet with the pot pies to the oven. Cook for 20 to 25 minutes until the puff pastry is golden brown. Remove and serve warm!

MINI VEGETARIAN POT PIES

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.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes 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!

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.