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Vegetable Potpies
Vegetable Potpies It's what's on the inside that counts. Erin McDowell

What happens when you combine the heartiness of stew and the flakiness of puff pastry? You get potpie. (Natch.) Our recipe for individual potpies is so chock-full of vegetables--carrots, turnips and mushrooms, to name a few--you won’t even miss the meat. Plus, we use store-bought puff-pastry dough to create a buttery golden crust with the utmost ease.

Makes 4 servings
Start to Finish: 1 hour 15 minutes

Ingredients

2 tablespoons butter

1 large onion, chopped

3 medium carrots, peeled and chopped

3 medium parsnips, peeled and chopped

3 celery stalks, chopped

1 turnip, chopped

1 pint cremini mushrooms, chopped

3 garlic cloves, minced

2 cups peas (fresh or frozen)

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

Salt and freshly ground black pepper

⅓ cup all-purpose flour

3 cups vegetable broth

1 cup half-and-half

2 sheets frozen puff pastry, each cut in half

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil and place four 8-ounce oven-safe ramekins on the prepared tray.

2. In a large pot, melt the butter over medium heat. Add the onion, carrots, parsnips, celery and turnip, and cook until tender, 7 to 9 minutes.

3. Stir in the mushrooms and garlic, and continue to cook until all the vegetables are tender and beginning to turn golden, 5 to 6 minutes more.

4. Stir in the peas, thyme and rosemary, then season the whole mixture with salt and pepper.

5. Add the flour to the pot and stir to combine. Cook for 1 to 2 minutes, or until the flour emits a toasty aroma. Gradually add the broth, mixing constantly to make sure no lumps form. Bring the mixture to a simmer.

6. Stir in the half-and-half, then simmer until a good flavor develops and the mixture thickens, 10 to 15 minutes.

7. Ladle the vegetable mixture into the prepared dishes, dividing it evenly among them. Lay half a sheet of puff pastry across the top of each dish and use kitchen scissors to trim off the excess dough around the edge. Press the dough onto the edge of each dish to seal.

8. Using a paring knife, cut a ½-inch-long slit into the dough on top of each potpie. Bake until the puff pastry is golden brown and the filling is bubbling, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.

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