Vegetarian Pot Pies
It was a dark and stormy night...the perfect evening for these hearty vegetarian pot pies.
A tasty combination of potatoes, peas, broccoli, leeks, carrots, mushrooms, kidney beans, and Morningstar Steak Strips made the filling. I was impressed that the steak strips held their texture through a fairly long cooking time without turning glutinous. I added red wine, Bisto, Marmite, and soy sauce to create a robust gravy. The crust is made from the wonderful Pepperidge Farms Puff Pastry (the frozen sheets are vegan!). I used a little butter to cook my vegetables, but otherwise the recipe is vegan. Hubby (not a vegetarian) thought these pot pies were fabulous! So did I.
Vegetarian Pot Pies:
1 tbsp olive oil
1 small onion, finely chopped
1 large leek, soaked and chopped
2 cloves garlic, minced
2 small potatoes, peeled and diced small
1 large carrot, sliced very thinly
1/2 tbsp butter (or oil or marg.)
4 oz mushrooms, thinly sliced
1/3 cup peas
1/4 cup red wine
1/3 cup of prepared Bisto gravy (or vegetable stock etc)
1 tsp Marmite
1 tsp soy sauce
freshly ground pepper
7 oz kidney beans, rinsed and drained
1/2 package of Morningstar Steak Strips (frozen)
1 sheet Pepperidge Farms Puff Pastry (frozen)
Remove the sheet of Puff Pastry from the freezer and allow to defrost for 40 minutes before using.
Preheat oven to 375.
Heat the oil in a large saucepan and cook the onion gently for 3 minutes. Add the leek and cook 2 minutes. Add the garlic, potatoes, carrot, and butter. Cover and cook for 6-8 minutes, stirring every 2. Add the mushrooms and peas, cover and cook 4 more minutes. Add the wine, gravy, Marmite and soy sauce and stir well. Cover and cook until the vegetable are almost tender. Add the kidney beans and Steak Strips and cook for 2-3 minutes. Remove from heat and distribute between two earthernware dishes (mine were 5-1/2" in diameter).
Roll out the pastry and cut two pieces slightly larger than your dishes. Cut out a shape from the center to allow pie to steam. Top the dishes with the pastry and crimp around the edges of the dish, cutting off any extra dough. Using a knife, make small diagonal cuts around the edge for decoration. Cut some additional shapes from the pastry and attach to the top of pot pie using a little water.
Bake for about 20 minutes until the pie crust is crisp. Enjoy!