Harvest Pot Pies
To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry.
- 2 Tbs. olive oil
- 12 oz. button mushrooms, sliced
- 1 medium onion, chopped (1 cup)
- 3 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 Tbs. chopped fresh thyme
- ½ cup dry white wine
- 1 lb. butternut squash, cubed
- 5 small red potatoes, sliced
- ½ lb. green beans, halved
- 2 cups fresh or frozen corn kernels
- 3 Tbs. cornstarch
- 1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
3. Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
4. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
5. Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.