Today, I got a few hours to myself while Mr. Meat and Potatoes was out and both kids were at the movies so I decided to do it. I did not have any of the traditional mixed veggies (you know, the frozen kind) that go into a pot pie filling. I really did not feel like going out to the store for just that and I am pretty much the only one in the house that likes them anyway. So, I decided to use what I had on hand.
Of course, I made enough to feed a small army (why do I insist on doing that?).
When my daughter got home, unbeknownst to me she called my parents and asked them to dinner (you just have to love that!). They accepted so for once, I actually had the right amount of food for the number of people eating.
Dinner was delicious and received high marks but even better than that was an impromptu family dinner. I love that.
Puffed Vegetable Pot Pie Bowl
For the filling:
3 potatoes, peeled and cut into bite size pieces
4 oz shitake mushrooms, chopped
6 oz baby bella mushrooms, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped fine
4 cloves garlic, minced
1 cup frozen corn
1/2 cup fresh parsley, chopped
2 tbsp fresh thyme, chopped
3/4 cup vegetable stock, divided
3 tbsp all purpose flour
1/2 cup non dairy milk (I used So Delicious Unsweetened Coconut)
2 tbsp olive oil
2 tbsp Vegan Butter (I used Earth Balance)
Salt and pepper to taste
For the puff pastry bowls:
3 packages puff pastry, thawed according to package directions (I used Pepperidge Farm)*
Preheat the oven to 400 degrees.
In a pot of water boil the potatoes until fork tender and set aside.
While the potatoes are boiling prepare the puff pastry bowls by placing a single layer of puff pastry on a flat surface. Using a 4" ring or biscuit cutter cut out the base of the bowl. Place the bases on a lightly greased baking sheet. Discard extra pastry or reserve for another use.
Place another three layers of puff pastry stacked on top of one another onto a flat surface. Again cut four rings with a 4" mold. Using a smaller ring (3" would be ideal) cut another circle in the center of the circles just cut. Remove the outer ring and place on top of the bases that are on the baking sheet. If desired you may use a little bit of water where they layers of pastry touch one another to help the layers hold together (I just pressed them lightly against one another- don't push to hard as you want the pastry to rise enough to form a bowl). Bake at 400 for about 15 minutes or until golden brown, Don't worry if they are not perfectly shaped or are a little puffy on the bottom- they will be filled and look great.
While the puff pastry bowls are baking prepare the filling by heating the olive oil and Earth Balance in a saute pan over medium heat. Add the garlic and onion and saute a few minutes until tender but not browned. Add 1/4 cup vegetable stock, the cooked potatoes, yellow pepper, mushrooms and corn and allow to cook until the pepper gets tender, the mushrooms release their juices and the corn is warmed through. Add the parsley and thyme. Season with salt and pepper each time you add new ingredients to the pan.
While the vegetables are cooking, in a separate sauce pan over medium heat add the rest of the vegetable stock, the flour and the non dairy milk. Whisk constantly until the mixture comes to a near boil and is thickened. Add to the vegetable mixture and stir.
Spoon the vegetable mixture into the puff pastry bowls and serve.
*Note: had I known my parents were coming to dinner I would have made two extra puff pastry bowls. Since I did not have enough puff pastry left to do that when I found out they were coming I simply baked the middle rounds that were cut out when making the bowls. I served those to the kids with the filling spooned over top as if it were a biscuit.