Creamy vegetarian pot pies

 Creamy vegetarian pot pies


Ingredients (13)

40g butter

1 leek, pale section only, thinly sliced

500g packet chopped pumpkin & sweet potato

2 garlic cloves, crushed

160ml (2/3 cup) Massel Vegetable Liquid Stock

250ml (1 cup) thickened cream

1 tbsp Dijon mustard

200g broccoli, cut into small florets

60g baby spinach

1 tbsp fresh thyme leaves, plus extra, to serve

100g (1 cup) pre-grated 3 cheese blend

2 sheets frozen butter pastry, just thawed

Step 1

Preheat the oven to 220C/200C fan forced. Place a baking tray in the oven to preheat.

Step 2

Melt the 40g butter in a saucepan over medium heat. Add the 1 leek, pale section only, thinly sliced and cook, stirring, for 2 minutes or until softened. Add the 500g packet chopped pumpkin & sweet potato mixture and 2 garlic cloves, crushed. Stir until combined. Pour in the 160ml (2/3 cup) Massel Vegetable Liquid Stock and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until the pumpkin and sweet potato are just tender.

Step 3

Stir in the 250ml (1 cup) thickened cream and 1 tbsp Dijon mustard. Simmer for 2 minutes or until reduced slightly. Add the 200g broccoli, cut into small florets, 60g baby spinach and 1 tbsp fresh thyme leaves, plus extra, to serve. Cook, stirring often, for 3 minutes or until the spinach wilts. Stir in the 100g (1 cup) pre-grated 3 cheese blend and season.

Step 4

Meanwhile, use a 12cm round pastry cutter to cut 2 discs from each pastry sheet.

Step 5

Divide the hot vegetable mixture among four 250ml (1 cup) ovenproof ramekins. Top with the 2 sheets frozen butter pastry, just thawed discs. Use a fork to press the edges to seal. Brush with 1 egg, lightly whisked then place on preheated tray. Bake for 15 minutes or until pastry puffs and is golden brown. Season and sprinkle with extra thyme to serve.

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