Lattice Crusted Minestrone Pot Pies Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon (SOUP) | |
| 3 medium leeks, white and light green parts only, halved lengthwise and thickly sliced | ||
| 3 celery ribs, halved lengthwise and sliced crosswise 1/4 inch thick | ||
| 2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick | ||
| Garlic | 4 Clove (5gm), minced (SOUP) | |
| One 2-pound butternut squash-peeled, seeded and cut into 1-inch chunks | ||
| 1 bunch of Tuscan kale, leaves only, coarsely chopped | ||
| One 24-ounce can diced tomatoes | ||
| One 19-ounce can cannellini beans | ||
| Sodium chicken broth | 5 1/2 Cup (16 tbs) (SOUP) | |
| Rosemary | 2 Teaspoon, chopped (SOUP) | |
| Bay Leaf | 1 (SOUP) | |
| Kosher salt and freshly ground pepper | ||
| PASTRY | ||
| All purpose flour | 3 3/4 Cup (16 tbs) (SOUP) | |
| Rosemary | 1 Tablespoon, coarsely chopped (SOUP) | |
| Salt | 1 1/2 Teaspoon (SOUP) | |
| Sugar | 1 1/2 Teaspoon (SOUP) | |
| Butter stick | 3 (SOUP) | |
| 1/2 cup freshly grated | ||
| Parmigiano-Reggiano cheese | ||
| Ice water | 3/4 Cup (16 tbs) (SOUP) | |
| Egg wash made with 1 egg yolk mixed with 1 tablespoon heavy cream | ||
Directions
1. make the soup: Heat the olive oil in a large saucepan. Add the leeks, celery, carrots and garlic and cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, kale, tomatoes, beans, chicken broth and rosemary and bring to a boil. Add the bay leaf and cheese rind and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely. Remove the cheese rind and the bay leaf.
2. MEANWHILE, MAKE THE PASTRY: In a food processor, pulse the flour with the rosemary, salt and sugar. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine on. gradually add the ice water and process just until the dough comes together. Divide the pastry into 8 pieces, flatten into disks and wrap in plastic. Refrigerate for at least 1 hour.
3. On a floured work surface, roll out 1 piece of pastry to a round 1 inch larger than your bowl. Using a pizza cutter, cut the pastry into 1/2 inch strips. Weave the strips into a lattice; refrigerate on a plate until firm. Repeat with the remaining pastry disks.
4. Preheat the oven to 400°. Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet. Brush the outer rims of the bowls with the egg wash and top with a pastry lattice. When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere. Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes. Reduce the oven temperature to 350° and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling.
2. MEANWHILE, MAKE THE PASTRY: In a food processor, pulse the flour with the rosemary, salt and sugar. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine on. gradually add the ice water and process just until the dough comes together. Divide the pastry into 8 pieces, flatten into disks and wrap in plastic. Refrigerate for at least 1 hour.
3. On a floured work surface, roll out 1 piece of pastry to a round 1 inch larger than your bowl. Using a pizza cutter, cut the pastry into 1/2 inch strips. Weave the strips into a lattice; refrigerate on a plate until firm. Repeat with the remaining pastry disks.
4. Preheat the oven to 400°. Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet. Brush the outer rims of the bowls with the egg wash and top with a pastry lattice. When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere. Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes. Reduce the oven temperature to 350° and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling.
Chef
