We're eating this individual pot pies on Thanksgiving, but you might like to give them a try with your leftovers. Freeze a few for an easy dinner over the busy December month too!
The great thing about these, is if you have some vegetarians in the crowd, you can easily leave the meat out, since you're making one for each person.
Harvest Turkey (or Vegetarian) Pot Pies
Serves 8
Ingredient
The great thing about these, is if you have some vegetarians in the crowd, you can easily leave the meat out, since you're making one for each person.
Harvest Turkey (or Vegetarian) Pot Pies
Serves 8
Ingredient
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
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
optional - 2 cups turkey shredded
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
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
optional - 2 cups turkey shredded
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
Directions
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.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If using turkey, stir in turkey. Seperate into two seperate containers if making half vegetarian. If making ahead, cool, and refrigerate up to 2 days.
2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If using turkey, stir in turkey. Seperate into two seperate containers if making half vegetarian. If making ahead, cool, and refrigerate up to 2 days.
3. Preheat oven to 425F. 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.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins.
4. If eating today, top with crusts, and serve. If you made ahead of time, reheat filling, and warm tops in oven. Ladle filling into 8 ramekins. Top with crusts.
Nutritional Information for Vegetarian Pies
Per SERVING: Calories: 465, Protein: 11g, Total fat: 20g, Saturated fat: 5g, Carbs: 62g, Cholesterol: mg, Sodium: 483mg, Fiber: 7g, Sugars: 7g
Nutritional Information for Vegetarian Pies
Per SERVING: Calories: 465, Protein: 11g, Total fat: 20g, Saturated fat: 5g, Carbs: 62g, Cholesterol: mg, Sodium: 483mg, Fiber: 7g, Sugars: 7g
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