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Savoury Vegetable Pot Pies



These little individually made pies will make both the vegetarians and carnivores fall in love with them on your holiday table.  Feel free to substitute your favourite vegetables to create your personal medley.   The vegetable filling can be made up to two days in advance and chilled.   

Ingredients:

  • 1 oz.  Package dried mushrooms, 30 gm preferably porcini 
  • 1/4 cup butter (50 ml)
  • 4 shallots, sliced
  • 2 king oyster mushrooms, diced
  • 1 leek, white part only, sliced
  • 2 Tbsp. flour (25 ml)
  • ¼ cup dry white wine (50 ml)
  • 1 Tsp. Worcestershire sauce (5 ml)
  • 1 cup vegetable broth (250 ml)
  • 1 cup 35 % cream or whole milk (250 ml) 
  • 2 sprigs fresh thyme, leaves only 
  • 3 medium new potatoes, quartered
  • ¾ cup baby carrots, peeled (175 ml)
  • 1 small bunch red Swiss chard, washed thoroughly and chopped
  • sea salt and  freshly cracked black pepper, to taste
  • fresh chopped parsley 
  • fresh chopped tarragon, optional



Directions:

  1. 1 package puff pastry- rolled 1/8 thick and cut into 8 (5”- 6”) rounds  
  2. 1 egg beaten
  3. Bring some water to a boil in a kettle or pot and pour over the dried mushroom to rehydrate them.  Let stand 5 minutes.  Lift mushrooms out with slotted spoon and discard liquid.  Rinse mushroom again very thoroughly to get rid of any sand.  Chop.
  4. Meanwhile, in a large pot heat butter on medium setting and add shallots.  Sautee until soft and caramelized, about 10-13 minutes. Add the fresh mushrooms and leeks and continue to cook until just soft and golden. Add the rehydrated mushrooms.  Stir in the flour with a wooden spoon until thoroughly blended and evenly coating the vegetables. Take the pot off the heat. Add the wine while stirring vigorously to prevent lumps. Once smooth, add the Worcestershire sauce, broth and cream or milk and stir to fully blend.  Return to medium heat until it comes to a boil.
  5. Add the thyme, potatoes and carrots and season with salt and pepper.  Simmer uncovered on medium heat, stirring occasionally to prevent scorching. When potatoes are just fork tender, about 15 minutes, add the chopped chard and let simmer another 3-4 minutes or until just wilted.  Add the chopped fresh herbs and adjust seasoning. Cool at this point if not assembling the pot pies right away.
  6. Preheat oven to 400 D
  7. Spoon the mixture into oven proof soup bowls or ramekins leaving 1 inch room from the top of bowl.   Brush the rim of bowls with egg to help pastry stick.  Cover each bowl with well chilled, pastry rounds, ensuring that the round is ½ “ larger than the width of your bowls.  Fasten down tightly. Make small hole in top to allow steam to escape. ( Pies can also be chilled at this stage for several hours until ready to bake).  Bake the pie at 400 D for about 15-18 minutes or until pastry is puffed and golden .

Makes 6-8 servings

Wednesday, December 19, 2012

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