Hearty Vegetarian Pot Pies
Indulge in the warm, comforting embrace of our Hearty Vegetarian Pot Pies! Perfectly baked with a flaky puff pastry crust, these pies are filled with a medley of vibrant vegetables including tender potatoes, carrots, and broccoli, enriched with creamy cheese and aromatic herbs. This recipe is not only a delightful way to use up leftover veggies in your fridge, but the filling can also be prepared in advance and frozen for those busy weeknights. Serve these individual pot pies as a scrumptious dinner or a hearty lunch that will satisfy both vegetarians and meat-lovers alike!
N/A
Servings
367
Calories
15
Ingredients
Ingredients
Potato
1 (cubed)
Carrot
1 (diced)
Broccoli
1/2 head (cut into small florets)
Yellow onion
1 (diced)
Mushrooms
1 (4 ounce) can (drained)
Red bell pepper
1 (diced)
Frozen peas
1 cup (thawed)
Butter
3 tablespoons (melted)
Flour
2 tablespoons (for roux)
Milk or cream
1 1/2 cups (for sauce)
Grated cheese (cheddar or swiss)
1 cup
Egg yolks
2 (for rich filling)
Salt and pepper
to taste (for seasoning)
Puff pastry sheets
2 (thawed)
Egg
1 (beaten for egg wash)
Instructions
1
Preheat your oven to 415°F (210°C).
2
Prepare six 1-cup capacity ramekins by spraying them with non-stick cooking spray.
3
In a microwave-safe dish, combine the cubed potato, diced carrot, and broccoli florets. Microwave on high until the vegetables are just tender, about 5-7 minutes. Set aside.
4
In a large skillet over medium heat, add a splash of vegetable oil and sauté the diced onion and red bell pepper until softened, about 3-5 minutes. Add the cooked vegetables and thawed peas to the skillet and mix gently.
5
In the same skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and stir continuously until a roux forms, about 2 minutes.
6
Slowly pour in the milk or cream, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce to a simmer, cooking until the sauce thickens, about 5-7 minutes.
7
Stir in the grated cheese and egg yolks until melted and smooth. Season the mixture with salt and pepper to taste. Combine the sauce with the vegetable medley, then fold in the drained mushrooms.
8
On a clean surface, lightly dust some flour and thaw the puff pastry according to package instructions. Use one of the ramekins to cut out six circles of puff pastry large enough to cover the edges of the ramekins.
9
Spoon the vegetable filling into each prepared ramekin, then top with the puff pastry circles. Seal the edges well, and cut two or three small slits in the top of each pastry to allow steam to escape.
10
Brush the tops with beaten egg for a beautiful golden finish.
11
Bake the pies in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Keep an eye on them to prevent over-browning.
12
Allow to cool slightly before serving. Enjoy your delicious, heartwarming vegetarian pot pies!
Nutrition Information
13g
Fat
13g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Vegetarian Pot Pies?
They are comforting individual pies filled with a vegetable medley and cheese sauce, topped with a flaky puff pastry crust.
What vegetables are used in the filling?
The filling includes potatoes, carrots, broccoli, yellow onions, red bell peppers, frozen peas, and mushrooms.
How many servings does this recipe make?
The recipe is designed to fill six 1-cup capacity ramekins, serving approximately six people.
What is the recommended oven temperature?
Preheat your oven to 415°F (210°C) for baking these pot pies.
How many calories are in one vegetarian pot pie?
Each pot pie contains approximately 367 calories.
How much protein is in each serving?
Each serving provides 13 grams of protein.
What is the fat content per serving?
There are 13 grams of fat in each pot pie.
How much fiber does this recipe contain?
This recipe provides 6 grams of fiber per serving.
What kind of pastry is best for this recipe?
The recipe calls for two sheets of thawed puff pastry.
Can I freeze the filling?
Yes, the vegetable filling can be prepared in advance and frozen for busy weeknights.
What type of cheese is recommended for the sauce?
You can use either grated cheddar or Swiss cheese for the creamy filling.
How do I prepare the hard vegetables like potatoes and carrots?
Microwave the cubed potato, diced carrot, and broccoli florets for 5-7 minutes until just tender before sautéing.
Why are egg yolks added to the sauce?
Egg yolks are added to the cheese and vegetable mixture to create a richer, smoother filling.
What is the purpose of the egg wash on the crust?
Brushing the puff pastry with a beaten egg ensures a beautiful golden and shiny finish after baking.
How long do the pot pies need to bake?
Bake them in a preheated oven for 25-30 minutes until the pastry is golden brown and flaky.
Do I need to grease the ramekins?
Yes, spray six 1-cup capacity ramekins with non-stick cooking spray before adding the filling.
What should I do to prevent steam from getting trapped?
Cut two or three small slits in the top of each puff pastry circle to allow steam to escape during baking.
How do I make the sauce for the pot pies?
Create a roux by melting butter and whisking in flour, then slowly add milk or cream until the mixture thickens.
What kind of mushrooms are used?
The recipe uses one 4-ounce can of mushrooms, drained before being folded into the sauce.
Can I use cream instead of milk?
Yes, the recipe allows for either 1.5 cups of milk or cream depending on how rich you want the sauce.
How do I cut the pastry to the right size?
Use one of the ramekins to cut out six circles of pastry large enough to cover the edges.
What type of onion is required?
The recipe uses one diced yellow onion for a sweet, savory base.
How do I prepare the red bell pepper?
Dice the red bell pepper and sauté it with the onion until softened.
Should the peas be fresh or frozen?
The recipe calls for 1 cup of frozen peas, which should be thawed before adding to the skillet.
Is this recipe suitable for meat-lovers?
Yes, the hearty vegetables and rich cheese sauce make it satisfying for vegetarians and meat-lovers alike.
How many ingredients are needed in total?
This recipe requires 15 ingredients, including seasonings and the egg wash.
How do I know when the roux is ready?
The roux is ready once the butter and flour have been stirred continuously for about 2 minutes.
Should I let the pies cool before eating?
Yes, allow the pies to cool slightly before serving to ensure the filling sets and isn't too hot.
What is the primary seasoning used?
The dish is seasoned simply with salt and pepper to taste.
Is this a good way to use leftover vegetables?
Absolutely, these pot pies are a delightful way to use up any extra vibrant vegetables in your fridge.