Deep Dish Vegetable Pot Pies Recipe
Summary
Preparation Time40 MinCooking Time35 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Unsalted butter | 100 Gram | |
| Broccoli - 1 bunch, cut into bite-size florets | ||
| White onions | 8 Small | |
| Mushrooms | 250 Gram | |
| Plain flour | 30 Gram | |
| Dry white wine | 100 Milliliter | |
| Hot pepper sauce | 1 To taste | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Basil | 1 Tablespoon, chopped | |
| Fresh parsley - 1 tablespoon combined chopped, chives, tarragon, and chervil, or 1 teaspoon dried fines herbes | ||
| Swiss Cheese | 175 Gram, shredded | |
| Parmesan cheese | 60 Gram | |
| Artichoke hearts | 300 Gram, frozen | |
| Puff pastry | 250 Gram, Defrosted | |
| Egg | 1 | |
Directions
GETTING READY
1. Preheat the oven at 200°C (400°F or Mark 6).
MAKING
2. Take a medium-size skillet and melt about 60 g (2 oz) of butter.
3. Add broccoli, onions, and mushrooms, and cook. Use a wooden spoon to stir for 5 minutes.
4. In a large saucepan, melt the leftover butter.
5. Add flour and whisk over low flame for 1 to 2 minutes or until bubbling.
6. Remove from heat and whisk with wine.
7. Heat the pan again until boils, whisking constantly.
8. Add hot pepper sauce, salt, pepper to taste, and herbs.
9. Remove the pan from heat and cool slightly.
10. Add cheeses, vegetable mixture, and artichoke hearts.
11. Take 4 heatproof soup bowls or casseroles and break up the mixture.
12. Roll 1 sheet puff pastry on a lightly floured board for 5 mm (1/4 inch) thick.
13. Measure the diameter of bowl.
14. Use a sharp knife and slice the 4 pastry circles, each 2 1/2-5 cm (1-2 inches) larger tops of the bowls.
15. In a small bowl, beat the egg lightly along with 1 tablespoon of water.
16. Brush the rims of the bowls with the egg wash.
17. Put the pastry circle on every bowl by pressing pastry over edge so that it extends at least (1 1/2 cm (3/4) inch) over sides.
18. Use a fork and press down to seal. Brush egg wash on the pastry.
19. Make decorations like flowers or leaves with any extra pastry dough.
20. Press and brush with egg wash.
21. Take shallow baking sheets and place the bowls.
22. Place in the oven for 20 to 25 minutes or until puffed and browned.
SERVING
23. Serve hot in a serving dish.
1. Preheat the oven at 200°C (400°F or Mark 6).
MAKING
2. Take a medium-size skillet and melt about 60 g (2 oz) of butter.
3. Add broccoli, onions, and mushrooms, and cook. Use a wooden spoon to stir for 5 minutes.
4. In a large saucepan, melt the leftover butter.
5. Add flour and whisk over low flame for 1 to 2 minutes or until bubbling.
6. Remove from heat and whisk with wine.
7. Heat the pan again until boils, whisking constantly.
8. Add hot pepper sauce, salt, pepper to taste, and herbs.
9. Remove the pan from heat and cool slightly.
10. Add cheeses, vegetable mixture, and artichoke hearts.
11. Take 4 heatproof soup bowls or casseroles and break up the mixture.
12. Roll 1 sheet puff pastry on a lightly floured board for 5 mm (1/4 inch) thick.
13. Measure the diameter of bowl.
14. Use a sharp knife and slice the 4 pastry circles, each 2 1/2-5 cm (1-2 inches) larger tops of the bowls.
15. In a small bowl, beat the egg lightly along with 1 tablespoon of water.
16. Brush the rims of the bowls with the egg wash.
17. Put the pastry circle on every bowl by pressing pastry over edge so that it extends at least (1 1/2 cm (3/4) inch) over sides.
18. Use a fork and press down to seal. Brush egg wash on the pastry.
19. Make decorations like flowers or leaves with any extra pastry dough.
20. Press and brush with egg wash.
21. Take shallow baking sheets and place the bowls.
22. Place in the oven for 20 to 25 minutes or until puffed and browned.
SERVING
23. Serve hot in a serving dish.
Chef
