Ingredients:
For the filling:
1 tbsp olive oil (or vegan butter)
1 small onion, finely chopped
2 garlic cloves, minced
1 large carrot, diced
1 cup frozen peas (or fresh if preferred)
1 cup diced potatoes (peeled)
1 cup mushrooms, sliced (optional)
1 ½ cups vegetable broth
1 cup unsweetened plant milk (such as almond or soy milk)
3 tbsp all-purpose flour (or chickpea flour for a gluten-free option)
1 tsp dried thyme
1 tsp dried rosemary (optional)
Salt and pepper, to taste
For the crust:
1 ½ cups all-purpose flour (or a gluten-free flour blend)
½ tsp salt
½ cup cold vegan butter (or coconut oil)
5-6 tbsp cold water (as needed)
Instructions:
- Prepare the Filling:
Heat olive oil or vegan butter in a large pan over medium heat.
Add the chopped onion and garlic and sauté for about 3 minutes until softened.
Add the diced carrot, potatoes, and mushrooms (if using). Stir occasionally for 5 minutes, allowing them to begin softening.
Sprinkle the flour over the vegetables and stir to coat. This will help thicken the sauce.
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Follow with the plant milk and bring the mixture to a simmer.
Add thyme, rosemary (if using), salt, and pepper. Simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
Stir in the peas and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Prepare the Crust:
In a mixing bowl, combine the flour and salt.
Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly add the cold water, one tablespoon at a time, until the dough starts to come together.
Knead the dough gently into a ball. Wrap it in plastic wrap and refrigerate for 15-20 minutes.
- Assemble the Mini Pot Pies:
Preheat your oven to 375°F (190°C).
Grease or line 4-6 small ramekins or mini pie dishes.
Roll out the dough on a floured surface to about 1/8 inch thick.
Cut the dough into circles large enough to cover the tops of the ramekins, with a bit of overhang. You can use the ramekin as a guide to measure.
Spoon the vegetable filling into the ramekins, dividing it evenly.
Place the dough circles on top of the filling and press down the edges to seal. You can trim off any excess dough.
Cut a small slit in the center of each pie to allow steam to escape while baking.
(Optional) Brush the tops with a bit of plant milk for a golden finish.
- Bake:
Bake the mini pot pies for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Let them cool for a few minutes before serving.
Enjoy:
