Make the vegetable pie recipe ahead of time

2021-12-14 08:12:43 By : Ms. Wendy Wu

This is not only great for Thanksgiving or Friendship Day, but also a great way to use leftover vegetables or turkey on Thanksgiving or any day, because let us be realistic, potpie is not necessarily a meal for special occasions. I like how you make this in a large pan or baking pan, or you can prepare personal servings with cocottes or ramekins for an extra fancy vibe.

Tips: If you can’t get fresh herbs, use 1 tablespoon of Provence vanilla instead of the vanilla listed in the ingredient list. Make sure to thaw the puff pastry in the refrigerator the night before assembly. Use a sharp paring knife to cut the dough for extra precision. Is there any extra shortcrust pastry? Make small pastries with pear slices and brie cheese as an appetizer, or use chocolate hazelnut sauce or pumpkin pie for dessert.

Exchange options: You can swap butternut squash for blanched or roasted sweet potatoes (great for leftovers). Frozen vegetable mixtures (carrots, broccoli, corn, peas and green beans) make your life easier. Don't like frozen vegetables? Use fresh! Be sure to blanch the carrots and butternut squash for 2 to 3 minutes before transferring to the filling. This ensures that they eventually become soft in the filling. Feel free to add the protein of your choice.

Special equipment: 8 mini cocottes, ramen noodles or mini cast iron frying pan.

Heat a large Dutch oven on medium heat. Add butter and melt. Add onion and fennel and stir with butter. Season with plenty of kosher salt and cook until soft, about 5 to 7 minutes. Add sage, thyme and garlic. Cook for another 1 to 2 minutes, until fragrant.

Sprinkle flour on the vegetables and cook, stirring constantly, until the flour and butter are mixed and form a wet sand consistency (about 30 seconds to 1 minute). Let it roast for a minute, until the aroma is slightly nutty and the color is golden.

Pour the white wine into the pot. Stir constantly and cook for about 1 minute to let the alcohol burn off. Next, slowly pour the vegetable broth into the pot while stirring. Add the vegetable stock paste and mix into the filling. After mixing, pour in the whole milk and stir until combined. Before proceeding to the next step, season with plenty of kosher salt and pepper to make sure the seasoning is good for you.

Add butternut squash, broccoli, carrots, peas and green beans to the filling and stir until combined. Cook, stirring occasionally, until the whole heats up (about 10 to 15 minutes because we are using frozen vegetables). After all is cooked, remove from the heat.

Transfer the filling to a refrigerator-safe plate. Let it reach room temperature, then cover it with a sealed lid or plastic wrap and store it in the coolest place of the refrigerator for up to 3 days.

Thaw the puff pastry in the refrigerator the night before making the pie.

Preheat the oven to 400 degrees Fahrenheit (or according to the puff pastry instructions). Place a shelf in the center of the oven.

Using a spoon or large spoon, scoop the filling into a small mold, coconut shell or mini cast iron skillet. The plate should be slightly full, with the filling approximately 1/4 to 1/2 inch above the edge of the plate. If making a large casserole-style pie, transfer the filling to a 9 x 13 inch baking pan.

If necessary, roll out the muffins on a lightly floured surface. Cut into large squares and cover each square on the pie filling. Trim any excess edges. If making a casserole-style pie, roll the pastry into a large rectangle and place it on the filling, leaving about 1 to 2 inches of space to hang over the edges on each side. Using a sharp paring knife, cut the vent at the top of the pie.

Brush with egg wash and sprinkle a lot of flaky sea salt on top.

Bake for 20 to 25 minutes (or according to the puff pastry instructions), until golden brown, until the filling is bubbling. Take them out of the oven and let them stand at room temperature for 10 to 15 minutes before serving.