Individual Vegetable Potpies

Name: Individual Vegetable Potpies
Yield: serves 4
Ingredients: 1 sheet prepared puff pastry, such as Dufour brand; 1 egg, lightly beaten with a splash of water; 2 tablespoons EVOO (extra-virgin olive oil); 4 celery stalks from the heart, chopped; 2 medium onions, cut into 1/2-inch dice; 2 medium carrots, peeled and cut into 1/2-inch dice; 2 medium parsnips, peeled and diced; 5 to 6 baby white or Yukon Gold potatoes, diced; 1 fresh bay leaf; Salt and pepper; 1 quart vegetable or chicken stock; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 rounded tablespoon Dijon mustard; 1 cup frozen peas; 3 to 4 tablespoons fresh tarragon leaves, chopped, or 2 tablespoons finely chopped fresh thyme leaves

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

1 sheet prepared puff pastry, such as Dufour brand

1 egg, lightly beaten with a splash of water

2 tablespoons EVOO (extra-virgin olive oil)

4 celery stalks from the heart, chopped

2 medium onions, cut into 1/2-inch dice

2 medium carrots, peeled and cut into 1/2-inch dice

2 medium parsnips, peeled and diced

5 to 6 baby white or Yukon Gold potatoes, diced

1 fresh bay leaf

Salt and pepper

1 quart vegetable or chicken stock

3 tablespoons butter

3 tablespoons all-purpose flour

1 rounded tablespoon Dijon mustard

1 cup frozen peas

3 to 4 tablespoons fresh tarragon leaves, chopped, or 2 tablespoons finely chopped fresh thyme leaves

Preparation

Step 1
Lay out the dough on a work surface. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Choose the bowls that you would like to serve the potpies in; pick small, deep bowls 4 to 5 inches at the mouth. Using a small, sharp knife, cut around a bowl inverted atop the dough to make 4 disks of dough. Transfer the disks to the parchment and brush them with the egg wash. When the oven is ready, bake the disks until golden and puffed, 12 to 15 minutes.
Step 2
Meanwhile, heat a large Dutch oven or heavy soup pot with a lid over medium heat. Add the EVOO. When the oil is hot, add the celery, onions, carrots, parsnips, potatoes, bay leaf, and salt and pepper. Stir and cover, then sweat the vegetables for 8 to 10 minutes, stirring occasionally. Add the stock and raise the heat a bit to bring the liquid to a boil. Then reduce the heat to medium-low to keep a rolling simmer. Melt the butter in a microwave or small pot and combine with the flour and mustard. Stir the roux into the broth and thicken to gravy consistency, 1 to 2 minutes. Stir the peas and tarragon or thyme into the vegetables and remove the bay leaf.
Step 3
Ladle the vegetable mixture into individual bowls and top with rounds of crispy dough.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes