This recipe from Rajeev Kumar, Executive Chef with Courtyard by Marriott Bengaluru Hebbal, is simple to pull together
Vegetable Pot Pie
Ingredients
1 package (2 sheets, 490 g) puff pastry sheets, thawed
1/3 cup unsalted butter
1 cup diced red onions (1/4-inch dice)
1 cup diced carrots (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
1 tbsp minced garlic
½ tsp dried thyme
225 g sliced brown mushrooms
680 g diced potatoes (1/4-inch dice)
1 tsp kosher salt
½ tsp black pepper
1/3 cup flour
1½ cups vegetable stock
1 cup whole milk + 1 tbsp for the egg wash
1 cup peas
1 tbsp chopped parsley
1 large egg, whisked
Method
- Start by thawing the puff pastry. If it’s not possible to thaw it overnight in the refrigerator, place the frozen pastry on a sheet tray at room temperature until it becomes cool and pliable – usually 40 minutes.
- Preheat the oven to 400° F.
- Heat a large frying pan over a medium flame, and add the butter. Once melted, add the onions, carrots, celery, garlic, and thyme. Sauté until the onions turn tender and translucent – about three minutes.
- Add the mushrooms, stir, and cook for an additional minute.
- Add the potatoes, along with the salt and black pepper. Stir and cook for about seven minutes.
- Sprinkle the flour over the vegetables, and cook, stirring continuously, for about two minutes to eliminate the raw flour taste.
- Gradually add the vegetable stock and milk and cook, stirring constantly, until the gravy achieves a smooth consistency. Allow it to simmer until slightly thickened, for about five to six minutes. Check that potatoes are tender but still holding their shape.
- Stir in the peas and parsley. Taste the filling and adjust the seasoning with more salt and pepper if needed.
- Divide the filling evenly among ramekins (about three-fourth cup per serving).
- Trim approximately 1/4 inch around the edges of the puff pastry to aid in puffing. Cut each pastry sheet into four 4-inch squares, giving you a total of eight squares. Place one square pastry sheet over each ramekin, allowing the edges to extend over the sides. Make 4 small slits in the top of each pastry sheet, each about half-inch long.
- Mix the whisked egg with one tablespoon of milk and brush the pastry.
- Bake in the preheated oven until golden.
Recipe: Courtyard by Marriott Bengaluru Hebbal
Image: Shutterstock | for representational purposes only
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