Roasted Vegetable Pot Pie with Homemade Puff PastryPosted: December 19, 2011
I never did an on deck other than the one I emailed myself. This was part of my planning. I used this recipe for a start, and made some changes. It claims to be healthy, and the interior is as it skips the roux, but after making the puff pastry with all that butter, I can`t really say it is for sure. The puff pastry is made by me, that is healthier, right?
What I used:
Puff Pastry Recipe – I suppose you could buy this, but it isn`t that hard to make and it makes a ton and will keep in the freezer for later.
2.5 Cups AP Flour
24 Tablespoons Unsalted Butter, cold and cubed
6 oz Ice Water
1 15 oz Can White Beans
1 Med Garlic Clove
Approx 1 Cup Veg Stock
Approx 1 Tablespoon Fresh Rosemary
Sea Salt (I used Smoked Sea Salt), Pepper
2 Small Yukon Gold Potatoes, cubed
About a 1 lb Butternut Squash, peeled and cubed
1 Large Carrot, peeled and diced
6 Cloves Garlic
Several Sprigs Rosemary
Sea Salt, Pepper, Olive Oil
1 Small Fennel Bulb, diced
1/2 Medium Onion, diced
1 Stalk Celery, diced
6 Shiitake Mushrooms, chopped
Olive Oil, Salt, Pepper
8oz Fresh Shelled Peas
12 Peeled Pearl Onions
What I did:
Make the puff pastry. In a large bowl use a pastry cutter to cut the butter into the flour until it starts to combine. Add the ice water 1/3 at a time to combine the dough. It will be clumpy and not very wet. This is ok.
Put the dough on to a floured surface and roll into a half inch rectangle shape with a rolling pin. This will be crumbly looking and not look like a dough yet. Don`t add water, it will come together eventually.
Use a pastry scraper/bench scraper to push all the edges together and keep in a rectangle shape.
Using the pastry scraper to help, fold the dough up in thirds like you are folding a letter. Turn the dough by a quarter and repeat the roll and fold 4 times. It will begin to come together as a dough as you repeat this.
If it starts sticking to the rolling pin and/or surface, just sprinkle with some flour.
Roll out one last time to 1/2 inch and fold the dough this time 1/3 to the center on one side, then the other side to the center. Then fold the whole dough in half the same way ~like a book~
Wrap in cling and refrigerate at least 30 min.
On a baking sheet lined with foil to avoid cleanup, spread out the potatoes, squash and garlic cloves. Sprinkle with salt, pepper, rosemary and coat with a drizzle of olive oil. Stick in a 375 degree oven for 35-45 min.
Heat a large pan on med heat. Add about a tablespoon of olive oil and sweat the celery, onion and fennel for about 10 minutes. Add salt and pepper and the mushrooms. Continue to cook over low for another 10 minutes.
Make the Sauce. In a food processor, or blender, puree the drained white beans with the garlic clove, veg stock, tablespoon of rosemary, sea salty and pepper. Set aside.
The sauteed veg are cooked and the pan is dry, deglaze with a couple oz of sherry.
Roasted veg are done.
Add to the sauteed veg and combine.
Add the pureed bean sauce, peas and pearl onions. and take off the heat. Taste and adjust the seasoning if needed.
Slice off about an inch of puff pastry per pot pie and roll into a circle shape about the size of your baking dish.
Fill the baking dishes with the filling and the puff pastry to the top. Seal the edged of the puff pastry and cut a hole for steam to escape. Sprinkle the top with smoked or regular sea salt and pepper and bake at 375 for 35 min.
Check it, is it golden yet, then stick it back in for 10 min until it is.
(I just wrapped the extra ones in cling to reheat later.)
- “The Versatile Tart” – A Story of How Puff Pastry Saved Dinner (thingsimloving.com)
- Roast Vegetable Wellington (mummysknee.wordpress.com)
- An Elegant Vegetarian Entree for your Holiday Meals (omgyummy.wordpress.com)