Spring Vegetable Pot Pie Recipe
Ingredients:
– 3 cups blanched potatoes, diced into ½” cubes
– 1/4 cup Extra virgin olive oil
– 2 1/2 cups leaks, diced
– 4 1/2 cups button mushrooms, diced into ½”
– 1 1/2 cups carrots, diced into ½”
– 1 1/2 cups celery, diced into ½”
– 1 cup fennel bulb, diced into ½”
– 1 cup pearl onion, blanched until tender
– 1 cup asparagus, cut into ½” pieces
– 1 cup peas, blanched (frozen and thawed)
– 1/2 block of seared tofu, diced into 1” cubes
– 1 cup All-purpose flour
– 4 1/4 cups vegetable stock
– 1/4 cup light sour cream
– 1 tbsp. Dijon mustard
– 1/3 cup dry white wine
– 2 ½ tbsp fresh parsley, finely copped
– 2 ½ tbsp fresh tarragon, finely chopped
– 2 ½ tbsp fresh chives, finely copped
– 3 tbsp nutritional yeast
– White pepper and salt to taste · 1.5 tbsp egg yolks
– 1 sheet puff pastry dough, cut into 6 rounds
Directions (yields 8 servings):
1. Sweat leeks in medium size sauce pan, 5-6 minutes, until tender and translucent.
2. Add carrots, celery, fennel, mushrooms, salt and pepper, reduce heat until tender.
3. Add white wine, reduce until nearly evaporated
4. Add in flour and stir in nutritional yeast
5. Stir in sour cream and mustard.
6. Stir in vegetable stock in 3 stages.
7. Turn off heat. Add peas, asparagus, onions, and potatoes.
8. Season to taste, add stock if mixture is too thick.
9. Fold in the seared tofu.
10. Portion pot pie mix into lions head bowl or ramekins, leave ¼ to 1/2” of space below rim.
11. Cool completely before moving to next step
12. Prepare a thick egg wash, mix eggs with water.
13. Lightly brush rim of bowls with egg wash
14. Cut rounds of puff pastry, make sure rounds fit over the bowls.
15. Place pastry rounds over bowls, press firmly.
16. Brush puff pastry tops with egg wash. 17. Reserve prepared pot pies until ready to serve.
Serving directions:
1. Preheat oven to 375 degrees.
2. Arrange pot pies on a sheet tray, place into oven.
3. Bake for 20-30 minutes until crust is golden.
4. Serve immediately after removing pies from oven.
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Original of the video here
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Video Transcription
[Music]hi I’m Andrew Kane I’m the regionalexecutive chef for Northern Westchesterand Phelps Hospital and I’m JulieFriedman the chief dietician at PhelpsHospital so today chef will be showingyou how we make our spring vegetablepotpieso our newest healthy choice recipesthat shows you how not only how to makecomfort food that’s good but also goodfor you it’s an array of springvegetables fresh herbs and it tastes asgood as it looks when it comes out ofthe other we’ve modified a classicfavorite by going lighter and healthierswapping out meat adding in tofu whichis an excellent vegetarian source ofprotein we’ve doubled the vegetablesfrom the original recipe and we’re usinga lower fat puff pastry like thateventual brought in three stages ensurethat it’s well incorporated and there’sno lumps[Music]nutritional yeastrather than brewers yeast in modestamounts can be added to a wide range ofrecipes without affecting the intendedtexture or taste once everything iscombined and the vegetables are cookedperfectly seasoned and adjusted to tastevery important you’ll allow the mix tocool for at least a half hour orovernight we recommend you use a deepBowl with a narrow opening like theselion head bowls this will give you anice entrée portion full of vegetablesand rich in vitamins and minerals forthe next step of a recipe we’ll applyour pastry dough just a very lightamount of this egg yolk wash will giveus the desired result of a beautifulgolden brown shimmer and here we havethe completed dish this dish also workswell as a leftover baked like thisrefrigerate it overnight and reheat itin the oven at 350 degrees or amicrowave it also packs up well for anon-the-go meal the next day we’ve donehere is we’ve taken a portion of aprepared pop hi mix as well as somebaked off pieces of puff pastry a touchsmaller we’re gonna put them in aseparate container so you don’t getsoggy so you can enjoy mepreheat this on my flavored food on thego along we care about your well-beingand we’re proud to serve our North wellhealthy choice entree to our patientsour community and now you can enjoy ittoo[Music]you[Music]