Look at this hearty,
Vegetarian Pot Pie!
Now look at this pumpkin in my yard!!
Then I posted it here and I see there's a spider.
Next to my perfect pumpkin.
Coincidentally, I see there's black on these 8 ramekins filled with an
exquisite mixture of vegetables
and topped with puff pastry.
But the black is just pepper. Phew! Not spiders.
Here's a tri colored mum and a
praying mantis. On my porch.
Here's my porch,
whereas I dropped my shopping bags to run inside and grab my camera to take a picture of the praying mantis.
And here is the porch
without me cropping out the blue coolers and towel that have been in that exact same location for well over a week now.
I think I was obsessed with taking pictures of spider webs this day. See this web on my geranium? In a wood barrel. With a mirror and elephant sticking out.
Say hello to
you know you want to.
Ever hear of apple gourds?
Neither had I.
Picked these up at Stringtown for 75 cents each.
They look like apples, no?
to decorate with
and then maybe eat later.
Threw some gourds in a crock on top of that beautiful plant there.
I believe the formal name of this particular plant is someoneforgottowaterme.
This style of decorating is called,
"Throw a pumpkin by some planters and call it a day."
Somebody needs to paint my garden shed.
It's amazing how one doesn't notice things until one sees a picture.
I even placed a pumpkin by this bench
by the tree.
This for sure is a pumpkin.
on an old wood table on my porch.
And these are gorgeous golden cornfields abundant this time of year.
Okay, let's get back to this
Vegetarian Pot Pie deliciousness.
Tim called this pot pie "phenomenal" and
said "you don't miss the meat."
This recipe is from the website
Just click HERE and it will take you to their page where you can print off the recipe!
Okay, here's the fixins for this
warm, comforting, tasty
Vegetarian Pot Pie.
Recipe straight outta Cooking and Beer's website www.cookingandbeer.com
- 4 large red potatoes, skins left on, diced
- salt and pepper
- 3/4 cup unsalted butter
- 1 leek, white and light green only, cut into half moons
- 1 large yellow onion, chopped
- 1 large large fennel bulb, white only, chopped
- 3/4 cup all-purpose flour
- 3 1/2 cups vegetable broth
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh oregano, minced
- 4 ounces white button mushrooms, cleaned and sliced thin
- 1/4 cup fresh parsley, minced
- 5 medium-sized carrots, peeled and chopped
- 1 1/2 cups frozen peas
- 1/4 cup heavy cream or whole milk
- 1-2 sheets puff pastry or pie dough
- flour for dusting
- 1 egg + 1 tablespoon water (for egg wash)
- Preheat your oven to 400 degrees F and situate an oven rack to the middle of the oven.
- In a large sauce pan, place the potatoes. Fill the pot with water until it just covers the potatoes then season with salt. Place on the stove and heat on high. Bring to a boil and boil for 7-8 minutes. Drain and set aside until you are ready to use.
- Meanwhile, in a large dutch oven, melt the butter and add the leek, onion, fennel and season with salt and pepper. Cook over medium heat until the veggies are soft., about 8 minutes. Whisk in the flour until all has combined, and cook or 3-4 minutes. Gently whisk in the vegetable broth and add the thyme, oregano, mushrooms, parsley, carrots, peas and cooked potatoes. Stir to combine then season again with salt and pepper. Slowly drizzle in the heavy cream or milk and stir again to combine. Let simmer, covered, for about 20-25 minutes.
- Meanwhile, flour a surface lightly, and lay out your puff pastry or pie crust. With a lightly dusted rolling pin, roll out your dough until it is very thin. Prepare your individual ramekins by ladling in your filling until it reaches 3/4 of the way up the dish. Now cut out your dough into circles with a pair of kitchen shears so that it covers the entire top of the ramekin. Press down the edges with the back side of a fork and poke a few holes on the top. Brush with the egg wash and sprinkle with salt and pepper. Lay your ramekins on a large baking dish and bake at 400 degrees for 25 minutes or until golden brown. Let cool for 5 minutes and then serve!
This is the brand of Puff Pastry that
but any brand would work.
these leeks and fennel were particularly HUGE!!
we start by boiling the red potatoes...
And then we re-read the directions and see that we SHOULD HAVE
DICED the potatoes, so we burn our hands taking the potatoes out of the water and then diced them...
And THEN stuck them back in the water to bring to a boil.
Okay, so next prep all the vegetables and spices...
Fennel there below. Leek here.
your ramekins ready...
onions and fennel
Lookin' good, kiddos!!
Mix the flour in and stir occasionally for
four or five minutes.
Now pour that broth in...
Add in the spices, potatoes, peas (edamame), mushrooms (celery), carrots and parsley.
Things should look like they're coming together.
Pour the milk or heavy cream in.
Simmer, covered, for 20-25 minutes...
Pour into ramekins...
These look delish just like this.
But we gotta get that puff pastry crust
on the top of those ramekins!
So I used a very intellectual, scientific method of figuring out the size of the pastry top I needed for the ramekins.
I used a 60s Tupperware plastic bowl and an egg ring.
This is the mark of true brilliance right here....
Except there's more...
I couldn't let it go to waste so I brought out my cookie cutters so I could have a cute cut-out on each crust.
For the record, this diamond cookie cutter was the smallest cookie cutter I had.
Get your egg wash ready for the top...
Throw those pastry discs on top...
Don't make fun of my cutouts, it's the best I could do.
I think they look like little autumn
This one looks like the state of
Brush your egg wash on and salt and pepper these babies up!
Throw these in a 400 degree oven!
One can never have too much puff pastry on a pot pie.
After 25 minutes or so, bring these delicious little pot pies up to rest.
you will burn your mouth.
Because someone did that.
Nice flaky, golden brown crust....
Chocked full of carrots, red potatoes, peas (edamame in mine). The leek and fennel really are the star of this pie.
Subtle warm flavors that meld so well together.
this hearty meal!
Now the second time I made this, I included the mushrooms. Deee-lish!!
Now remember if y'all want to print this recipe off,
just go to the Cooking And Beer website HERE.
Okay, so in closing, just want to show a couple things my sister brought over the other day...for no reason.
Look at the pretty flowers she got at the farmer's market!
she found at the Farmers market too??!!
With a sunflower!
Matches this fall plant I have out on the back deck.
What is this plant called anyway, anyone know???
Finally, she picked this 1975 calendar up at a
Hostys is a long time service station in Frytown,
just a half mile from us.
Okay gals and guys,
tis all I gots for now!
Gots is a word.
In the Pretend Word Dictionary.
Look it up. :)
I have a ton of interesting, excellent recipes and a few um, misses to share so I need to keep posting away over the next month or two!
Hope you try out this Vegetarian Pot Pie recipe.
If you do, let me know how it went for you!
Take care kiddos,
have a great weekend
and we'll talk at ya soon!!!