Today's recipe is for a simple version of a vegetable pot pie by making the vegetable stew and then serving that with individually baked puff pastry squares.
1 sheet frozen puff pastry (1/2 box), defrosted according to directions
4 Tbs butter
1 cup diced onion
1 cup diced celery
1 cup diced peeled carrot
4-5 ounces diced mushroom
1 1/2 cups small broccoli florets
1 Tbs fresh chopped thyme (optional)
1/4 cup chopped fresh parsley (optional)
1 Tbs Dijon mustard
1/4 cup all-purpose flour
1 1/2 cups vegetable broth (or more as needed)
1 cup milk
1/2 cup frozen peas
salt and pepper to taste
Defrost the sheet of puff pastry according to directions and then preheat the oven to 400 degrees.
Cut all of the vegetables you need before beginning to bake the puff pastry squares.
Unfold the sheet of defrosted puff pastry and cut it into 4 equal squares. Place those onto a parchment paper lined baking tray and place the tray into the preheated oven. They'll take about 15 minutes to bake and turn a nice golden brown.
Melt 4 Tbs butter in a large heavy bottomed pot on the stovetop and sautee 1 cup each diced onion, celery and peeled carrot and about 4 - 5 ounces of diced mushrooms.
Once the mushrooms and onions have softened up a bit, add about 1 1/2 cups small broccoli florets and an optional 1 Tbs fresh chopped thyme and 1/4 cup chopped fresh parsley and let that cook along for another few minutes.
At that point, add 1 Tbs Dijon mustard and sprinkle on 1/4 cup all-purpose flour and stir that in and let it cook along for a minute. If the vegetable mix seems too thick at any point, add a little more vegetable broth.
Then, add 1 1/2 cups vegetable broth and 1 cup of milk and bring that up to a simmer, stirring it as it thickens up. If the vegetable mix seems too thick at any point, add a little more vegetable broth.
Then, add 1/2 cup frozen peas and let those heat through. Season with salt and pepper and turn the heat off.
Take the puff pastry out of the oven when it's a nice golden brown. Let that cool down a minute, and then carefully cut the puff pastry squares in half from top to bottom and serve it up in individual large shallow bowls.
- See more at: http://centralny.twcnews.com/content/search/711770/vegetable-pot-pie-with-puff-pastry-squares/#sthash.pCjaQYPE.dpuf