Puff Pastry Vegetable Pot Pie
Ingredients
- 1/4 cup unsalted butter
- EVOO, for drizzling
- 5 Cal-O green onions, thinly sliced
- 4 Cal-O carrots, scrubbed clean and cut into 1/2-inch pieces
- 3-4 Cal-O celery stalks, cut into 1/2-inch pieces
- 2 medium parsnips, scrubbed clean and cut into 1/2-inch pieces
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 garlic cloves, minced
- 1 tbsp. minced thyme
- 1 tbsp. minced rosemary
- 1/4 cup AP flour
- 3 cups vegetable broth (look for one that doesn’t contain tomato)
- 1 small bunch Cal-O rainbow, Swiss or green chard, washed and roughly chopped
- 5 Cal-O Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 1 cup frozen peas
- 1 sheet puff pastry, defrosted
- 1 egg, lightly beaten
- Flaked sea salt, for topping
Directions
Preheat oven to 400F.
Bring a large 12-inch cast iron skillet or low braiser up to heat over medium. Melt in the butter and 1-2 tbsp. of EVOO. Add in the onions, carrots, celery and parsnips. Sauté for 10 minutes or until they begin to soften, stirring often. Season with salt and pepper.
Add in the garlic, thyme and rosemary. Cook for 2 minutes or until fragrant. Next add in the flour and cook until toasty, about 2 minutes. If the skillet looks too dry add in 1-2 tbsp. of EVOO as needed.
Turn the heat to low, add in the stock and stir, followed by the chard, potatoes and heavy cream. Remove from heat and stir in the peas. Taste for seasoning.
Unfold the pastry and using a rolling pin, roll out any creases. Place on top of the mixture, it won’t reach the sides but thats okay. Brush with the beaten egg then sprinkle with flaked salt. Bake for 25-30 minutes or until the crust is golden brown, puffed and the mixture is bubbling.
Paid partnership with Cal-Organic Farms
Recipe Courtesy of Megan Mitchell