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Wednesday, October 09, 2013

Mini Vegetable Pot Pies

What do you make for dinner when you're home alone? This month, we're asking five food bloggers that question, and last week's recipe was a grown-up grilled cheese sandwich. Today, Heather from Flourishing Foodie shares her recipe for delicious mini pot pies that you can pop in the microwave...


The Best (Mini) Vegetable Pot Pies You'll Ever Have
By Heather Hands of Flourishing Foodie


I love the simplicity of this meal. It’s one that I find myself making time and time again. When the air becomes crisp and the sun begins to set early, my body yearns for the comfort that a warm meal can provide. A mix of veggies, delicate sweet potato, and a hint of fragrant sage, smothered in a savory broth and topped with a crispy, buttery, melt-in-your-mouth crust—it’s the perfect fall comfort food. Plus, if you make these ahead of time, they can be stored in the fridge for a couple of days, and reheated as you desire. (So on one of those nights when you find yourself curled up in your favorite wool blanket in front of a crackling fire, it's easy to take one of these out of the fridge and pop it in the microwave. Often times, they taste even better a day later!)

I like the addition of sweet potato and sage, which are reminiscent of Thanksgiving dinner. If I’m feeling adventurous, I’ll change things up and add regular potatoes, mushrooms or celery. Or, if I’m craving protein, I’ll add a bit of tofu, or tuna, but I prefer them best with sweet potato and some mixed vegetables. It’s the balance between sweet and savory that I'm most excited about!

Recipe: Mini Sweet Potato Pot Pies
Makes 4

You'll need:
1 sweet potato, peeled and chopped
1/2 sweet onion, chopped
5 sage leaves
2 tbsp. butter
2 1/2 cups frozen mixed vegetables
2 tbsp. all purpose flour + 2 tbsp. cold water
2 cups vegetable broth
Salt and pepper to taste
1 lb. (2 sheets) store-bought frozen puff pastry

What to do:
Thaw the puff pastry, either in the fridge overnight (if you are very organized), or remove from its package and thaw on the counter 40 minutes prior to use (my usual method).

Dust the counter with flour, and gently unfold the puff pastry sheets—it's important to ensure that the pastry has completely thawed before you unfold, preventing any creases or tears. Use an upside-down ramekin to trace and cut out 8 circles from the pastry—you'll get 4 circles per sheet.

Preheat the oven to 425ºF. In a large pot, add the chopped sweet potato, chopped onion, sage leaves and butter. On medium heat, cook until the sweet potatoes are tender. Add the frozen vegetables and vegetable broth to the pot. In a small bowl, mix the flour and 2 tbsp of cold water into a paste. Add a few tbsp. of the cooking broth to the paste and stir. Add the flour mixture to the pot and combine. Simmer on medium heat, stirring occasionally, until the broth begins to thicken to the consistency of gravy. Season with salt and pepper. Fill four 10 oz. ramekins with the vegetables and broth 1/2 inch from the top. Stack two puff pastry circles onto each ramekin.

Place the ramekins onto a baking sheet and bake for 15 minutes, or until the puff pastry has risen, become crisp, and turned a nice golden brown color. Remove from the oven and let cool for 5 to 10 minutes. Serve warm. (The pot pies, once cooled, can be stored in the fridge covered for a couple of days. To reheat, place into the microwave for 1 to 2 minutes.)

Thank you, Heather!

P.S. More best recipes, including garlic bread and crunchy roast potatoes.

(Photos and recipe by Heather Hands of Flourishing Foodie. Thanks to Shoko for helping with this series.)

40 comments:

J and H from Beyond The Stoop said...

sounds so simple and delicious! I think i'd try making it with beef broth (yikes, it's not vegetarian anymore...) to get a deeper, darker, heartier taste without actually adding chunks of meat :)

meneksh.com said...

This looks super yummy! And the perfect size to make a batch and freeze some :)

Allison said...

how classy and fabulous! my evenings alone look a lot more like baked brie + apple slices or guacamole and tortilla chips.

laurenfoode.com said...

I'm completely dense when it comes to puff pastry: what constitutes a sheet? I thought it was just one layer but that's illogical. Can someone please advise? It's always been my deep, dark, shameful cooking secret.

Shelby {Recent Somethings} said...

Wow, these look so easy and delicious. What a great recipe that is also perfect for fall entertaining!

Grace Beekman said...

These look amazing! So cute and so delicious! Thanks for sharing! :)

http://sometimesgracefully.com

ale norris said...

i haven't had a pot pie in about 2 years, and yet that is the thing i miss most being on paleo. how does that even happen?? that delicious, flaky crust.....
well, this looks delicious.

C. Johnson said...

Delicious! I'm thinking of trying this by subbing winter squash - I'm rolling in it right now!

simplycalledfood.com said...

That really looks tasty!

allie said...

as a vegetarian and a lover of all things mini, this is just about the greatest thing i ever did see!

(BAD) Blog About Design said...

MMMM. Beef sound like a nice option for a non vegetarian option!

Check out the BAD blog...

http://design-bad.blogspot.com/

candace said...

oh my, this recipe makes my heart sing. I want to go home and make it right now!

RosyRilli said...

Mmm..I like this idea of being able to make it ahead of time and re-heat in a few days. I'll definitely give these a whirl. Plus, any excuse to pull out my mini ramekins is a good one to me!

Jesse said...

uh yeah, this is happening this week. i'm putting the husband on duty.

http://semiweeklyeats.blogspot.com/2013/10/work-outfit-3.html

jm said...

Sounds perfect for a crisp Fall night. And I love anything with puff pastry!

Lisette said...

I love to make these for autumn dinner parties because they stay hot and make for a great presentation.

Caitlin Elizabeth said...

This looks like the perfect fall recipe!

atgatsbys.blogspot.com

Unknown said...

Oh my gosh... yum!
x

K said...

I would think these would freeze well, but the recipe above only mentions refrigerating them. Anybody have any thoughts?

www.workthatbump.com

Jessica Camerata said...

That puff pastry on top looks sooooo stinkin good!

xo Jessica
My Style Vita

Kate said...

May I ask what size the ramekins are and where I can get them! Thank you.

Sara said...

I'm not always a fan of your food postings, but this! This looks amazing, and totally doable, like, tonight.

Sara said...

I'm not always a fan of your food postings, but this! This looks amazing, and totally doable, like, tonight.

Lisa Johnson said...

Great idea! I might just make this tonight!

sarah said...

Great, simple recipe. Looks cozy!

Heather Hands said...

Hi Kate - They are 10oz ramekins from Sur La Table. 8 oz will work as well. You can also purchase them from most cooking/related stores. I've even seen them at Fred Meyers.

Stephanie Rudy said...

Have been looking everywhere for a simple mini-ramekin pot pie recipe! Eureeeka-- Thank you!

Michelle Ash Latham said...

I'll DEFINITELY be trying this recipe out this weekend -- it looks delicious & so simple! Perfect fall meal!

www.ahealthymrs.com

risewiththebirds.com said...

YUM.

Mary said...

I am definitely trying these next week! (Fingers crossed my kids will like...)

thehappyfooddance said...

Looks delish! I wrote a post about the pleasures of solitary eating here:http://thehappyfooddance.wordpress.com/2013/09/24/a-dinner-alone/

Sarah said...

I grew up eating something very similar (including the puff pastry top) and when I asked my mom for the recipe, she looked confused and told me it wasn't a recipe - just some stuff she threw together. Eventually I got her to write it down, and I cherish the recipe since she passed away. We aptly called the recipe, "Comfort Food".

Nancy Cavillones said...

You can freeze the filling, then assemble when you want to make the pot pies. I don't know if freezing them fully made would work well, as far as keeping the pastry intact.

Ashley Elizabeth said...

Each winter my mother-in-law makes mini chicken pot pies in freezer tins so we can have them all winer long! yum!

Ms. Shypoke said...

I'm gonna make some seafood pot pies.. it's settled! I have a luscious lobster newberg sauce that also works great for shrimp and crab.. it WILL be decadent!

Amy @ The American-Made Guide to Life said...

Yum. I love pot pies in the cooler months (and even the warmer ones). Comfort food.

the communal closet said...

would this work with 4Oz ramekins?

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Wendy said...

We eating these tonight and they are fabulous! I added some chicken breast, used frozen pearl onions instead of fresh and had to use a white potato, since I forgot to buy the sweet potato. I also didn't have ramekins, so I used shallow Fiestaware cereal bowls. They're not as pretty as those you pictured, but with a little fudging, I was able to get a quarter sheet of dough to cover the tops and I wouldn't be ashamed to serve them to company.

Jennifer Duck said...

I have to say...I am not a good cook. I screwed up by putting the veggie in too soon...but it still came out great. Also, my carnivore boyfriend ate two of them!

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