Pot pies are usually a heavy food and they aren’t made to share. This recipe changes that. Cook up these turnovers and enjoy Vegetable pot pie as a light appetizer. Find the recipe below and let me know what you think in the comments section!
- 2 Tbl. butter
- 1/2 red onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt
- Black pepper
- 2 cloves garlic, minced
- 2 tsp. dried thyme
- 1 Tbl. flour, plus more for dusting
- 1/2 cup white wine
- 1 cup vegetable stock
- 1 tsp. Dijon mustard
- 1/2 cup frozen peas
- 2 cups mushrooms, sliced
- 1 sheet frozen puff pastry, thawed
1. Melt the butter in a large saute pan over medium heat.
2. Cook the onions, carrots and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook for another minute.
3. Adjust heat to medium-high and deglaze the pan with wine. Whisk in the stock and Dijon mustard. Add the peas and mushrooms and cook on a very low simmer until the sauce thickens, about 5 to 10 minutes. Remove from the heat and set aside.
4. On a lightly floured surface, unfold the pastry dough and cut into 4 even squares. Place the squares on a baking sheet and spoon the vegetable mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers using water to bind the edges together. Press the edges with a fork to create a decorative border. Cut a small slit in the top to allow steam to escape during baking.
5. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving.
Tip: If the sauce doesn’t thicken enough during step 3, mix 1 tablespoon of cornstarch with 1/4 cup of water and whisk mixture into the pan.