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MICHAEL SYMON Mini Vegetable Pot Pies

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Make a favorite dinnertime dish, but mini! Perfect for the family or your next party!

ingredients
MINI VEGETABLE POT PIES
POT PIES
8 tablespoons unsalted butter
1/2 cup flour
1 cup corn (reserved kernels)
2 cups carrots (diced)
2 cups zucchini (diced)
2 cups yellow squash (diced)
2 cups green beans (cut in 1 inch pieces)
2 tablespoons olive oil
1 tablespoon thyme leaves
1/2 cup parsley leaves (roughly chopped)
1 sheet puff pastry (cut in to 3-inch rounds)
CORN STOCK
6 ears corn (kernels removed and set aside)
6 stems parsley
3 sprigs thyme
1 onion (peeled and halved)
2 cloves garlic (peeled and smashed)
1/2 teaspoon black peppercorns
8 cups water

directions
For the Pot Pies: preheat the oven to 425ºF.
In a large pot, add the butter and heat over medium-high heat to melt. Once the butter has melted, whisk in the flour, season with salt and pepper and whisk occasionally for 2-3 minutes. Add the corn kernels and stir to combine. Slowly add 5 cups of the reserved corn stock and whisk to combine. Bring mixture to a gentle boil then reduce to a simmer. Continue to simmer for 20 minutes and stir occasionally.
In a large mixing bowl, add the carrots, zucchini, yellow squash, green beans and thyme leaves. Drizzle with 2 tablespoons of olive oil and toss to coat. On a sheet tray, spread the vegetables in an even layer, season with salt and pepper and roast for 20 minutes until lightly golden. Remove from the oven and add the vegetables to the pot. Add the parsley, and stir to combine. Season to taste with salt and pepper.
Using a ladle, evenly divide the mixture between 8 small ramekins, about 3/4 of the way up. Top each ramekin with a puff pastry round and bake until golden brown and puffed, about 20-25 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
For the Corn Stock: in a large pot, add all of the ingredients and bring to a gentle boil. Reduce to a simmer and cook for 45 minutes until cobs have released all of their flavor.
Strain, squeezing the cobs and set aside.
Helpful tip: replace corn stock with water, chicken stock or vegetable stock.

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