Yesterday I Made:
Harvest Pot Pies for DINNER.
Recipe from Vegetarian Times Nov./Dec 2007 issue.
Mushrooms, potatoes, corn,celery, carrots, seasoned with oregano and topped with puff pastry.
I've been craving a pot pie for weeks and when I found this recipe, I realized that what was stopping me from making it, was having to make a homemade crust.
This recipe uses puff pastry, which is the easiest thing in the world to work with, as long as you thaw it completely.
I made a few substitutions when it came to the filling.
The original recipe called for butternut squash, green beans,white wine, and thyme as well as the ingredients mentioned above.
I didn't have any of those ingredients, so I substituted with oregano, carrots, more potatoes and water.
And it turned out great!
The puff pastry is cooked separately from the filling.
Thaw the puff pastry completely and place on a cookie sheet coated with cooking oil spray.
Cut out a few holes (any shape),refrigerate for 15 minutes to firm up a little and then bake for another 15 minutes in a preheated oven.
When ready to serve, pour the filling in a casserole dish and then place the puff pastry over the hot filling and serve immediately.