Mini Pot Pies

Mini Pot Pies

Today I made vegan mini pot pies! I’ve tried this recipe twice now and I always get compliments on it. I orginally got this recipe from Minimalistbaker.com, but didn’t have the cute little dishes that was used for it. Their recipe was not an actual mini pot pie, but a mini pot pie dish. They used ramekins for the recipe and topped it with a vegan biscuit or topped it with the pie crust. Although I do want to try it that way one day, I had to improvise.

My version of this recipe are made in muffin pans. I couldn’t find the right dish that would give me the size I wanted, so I figured this would do. I used their recipe for the pie crust instead of the biscuits. I do not own a rolling pin, yet, so I used a coffee mug! I’m pretty sure a rolling pin would make this process much quicker. After trying the recipe my way the first time, I knew what to fix the second time. The first time I made this, I did not roll the dough thin enough and the pot pie crust was a little thicker than I would prefer. My son also could not eat it easily. The second time, it came out much better. Just make sure its not too thin. I had a couple of them that broke through and the filling came out while baking.

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For the filling, I also followed most of the recipe, but added a few more ingredients to make it more interesting. I added the red potatoes and spinach to mine. I like the texture of the potatoes with it because it doesn’t give it a soupy consistency and its easier to eat as a finger food. I forgot to take a picture of the filling with the potatoes in it, but I do have one without it from the first time I made it.

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Filling from the 1st batch.

Putting the pie crust in the muffin trays was easy, I doesnt matter how flat to the bottom you get the crust to fit, just don’t puncher the crust. I pinch closed the top of the crust that was hanging over to make it a mini pot pie.

Now that I have them just the way my family and I like them, I can share it!

 

Pie crust ingredients:

  • 1 cup unbleached all-purpose or whole wheat flour
  • 1/2 teaspoon pink Himalayan salt
  • 6 Tbsp cold butter (non-dairy for vegan)
  • 3-6 Tablespoons cold water

Pie crust instructions:

  1. In a medium sized bowl, mix salt and flour together.  Add butter into flour and mix until well blended. Add enough water until the dough scrapes away from the bowl – usually about 3-5 Tbsp.
  2. Remove from bowl, mold together with hands on a well-floured surface. Form into a 1-inch thick ball and then roll out into an even circle, adding more flour if it’s sticky.
  3. Use a rolling pin ( or pin-like object) to roll i  and lay it gently over a muffin pan hole.  Gently work the crust into the muffin hole. Refrigerate until you’re ready to add the filling.

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Pie filling ingredients:

  • 3/4 cup chopped red onion (1/2 medium onion)
  • 1 large clove garlic, minced
  • 2 cups vegetable broth
  • 2 cups frozen mixed vegetables (or fresh corn, green beans, carrots and peas)
  • 1/2 cup potatoes, cooked and diced
  • 1/2 cup chopped spinach
  • 1/4 cup unsweetened plain almond milk
  • 1/4 cup unbleached all-purpose flour (or whole wheat flour)
  • 1/2 teaspoon pink Himalayan sea salt
  • 1/4 teaspoon black pepper

 

Pot pie instructions:

  1. Preheat oven to 425 degrees F.
  2. Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic. Stir occasionally, until soft, about 7 minutes.
  3. Add the flour and stir with a whisk. Then slowly whisk in the broth and almond milk.
  4. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, add 1-2 Tbsp more flour and whisk.
  5. Once the sauce is thickened, add the frozen vegetables, potatoes and spinach. Cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
  6. Remove pie crust filled muffin trays from the refrigerator. Add about 2 tbsp of filling mixture to each pie crust in the muffin tray holes.
  7. Using your fingers, pinch together the edges of the pie crust, forming a slight point when finished. Repeat on all 12.
  8. Place muffin trays in the oven and bake until golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving. Enjoy!

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