Mini vegetable pot pies
These mini vegetable pot pies are a perfect entree option for your holiday gathering. They are packed with vegetables, beans, and a creamy cashew sauce. Serve them with roasted Brussels sprouts, sauteed greens, or a kale salad.
Servings: 5 people
To make pot pie crust
In a large mixing bowl, use a fork to combine all purpose flour with salt and dried rosemary. Add non-dairy butter. Using your fingers, fully combine the flour with the non-dairy butter until it has the texture of small pebbles.
In a small separate bowl, combine ice water and white wine vinegar.
Add the water/vinegar mixture to the mixing bowl with flour. Use your hands to combine the wet and dry mixtures until one ball of dough has formed. It should be smooth and not sticky.
For easiest rolling, wrap the dough in plastic and cool in the refrigerator for at least an hour. If you don't have time, it's okay to skip this step, but the dough won't roll quite as easily.**
Once you are ready to make the pot pies, roll out the dough with a rolling pin. It should be thin enough that you can get 5 mini tops for each pot pie. (You may need to gather the scraps and roll out again for the fifth pot pie lid. That's fine.) You can use either a biscuit cutter to cut out the tops or use a knife and a cocotte lid or extra ramekin as a guide to trace. If you use the cocotte lids/ramekins as a guide, you may need to roll each one out a little bit further to fully cover the pot pie. Put the dough circles into the refrigerator to keep cool while you make the pot pie filling.
To make the pot pie filling
Preheat oven to 400 degrees.
Put the raw cashews into a blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.
Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion in oil for about 5 minutes, until it has softened slightly and is fragrant. Add garlic, celery, dried rosemary, dried basil, and saute for a minute more. Add remaining 1 1/2 cups water, vegetable bouillon cube, carrots, potato, green peas, salt, and drained chickpeas or Great Northern beans. Bring to a simmer. Then lower heat, cover, and cook for 7 minutes, until the potato has softened slightly.
Add cashew cream from blender and cook for 5 minutes more over a low medium heat, so that the cashew cream can reduce slightly and flavors can combine. Stir occasionally.
Use a ladle to put even amounts of the pot pie filling into each 8 ounce cocotte or ramekin. Using a fingers or pastry brush, spread a thin layer of the saved bean liquid onto the top edge of the cocottes.
Put an individual crust onto each cocotte and pinch around the edges to seal. Use a sharp knife to put a few vent holes into the top of each pot pie. Use fingers or pastry brush again to lightly spread bean liquid across the top of each crust for better browning.
Put the cocottes/ramekins on a baking sheet, so that if the pot pie filling bubbles over, it will fall onto the baking sheet and not the oven.
Bake for 30 minutes. When they are ready, the tops will be a nutty brown color. Remove from oven and allow the pot pies to rest for at least 10 minutes before serving. (The filling will be quite hot.)
*If you aren't using a high speed blender, you'll need to soak the raw cashews in additional water for several hours to soften and then drain before continuing with the recipe. If you're using a high speed blender, you can skip this step.
**Keep in mind, the pot pie dough rolls a bit better if it has chilled for at least an hour or overnight. If you want to make the dough ahead of time, it also freezes beautifully in one ball. You’ll just need to move it to the refrigerator to thaw for at least 24 hours before you plan on making your pot pies.
Calories: 522kcal | Carbohydrates: 62g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Sodium: 746mg | Potassium: 718mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2320IU | Vitamin C: 13.1mg | Calcium: 84mg | Iron: 5.6mg