Tuesday, January 12, 2010

Vegetable Pot Pie

This version of my vegetable pot pie has flavorings from Provence but with a touch of poblano, I couldn't resist. I began with a recipe from our buddy Ina Garten but it morphed into something far different. We loved it and I especially love Puff Pastry, it's right up there with cream sauces in my book. This is simple to make ahead if you are expecting company, just store them in the freezer and you can have them anytime.
Serves 4
12 Tbl unsalted Butter (1-1/2 sticks)
2 C sliced Onions (2 onions)
1 large Leek, carefully washed and sliced
1 Tbl Tarragon
1/2 C Flour
2-1/2 C Chicken Stock
1 Tbl Pernod (Pernod is anise-flavored liqueur from France)
Pinch of Saffron threads
1-1/2 tsp Grey Salt
1 tsp freshly ground Pepper
4 Tbl Heavy Cream
1-1/2 C peeled large-diced Potatoes (1/2 pound)
1-1/2 C peeled, 3/4-inch-diced carrots (4 carrots)
1 large Poblano Pepper- roasted, peeled & diced
1 sheet Puff Pastry
1 Egg
Grey Salt & Freshly Ground Pepper for garnish
Melt the butter in a large pot over medium heat. Add the onions and leeks and saute' until translucent, 10 to 15 minutes. Add the flour and reduce the heat to low and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron,tarragon, salt and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the Poblano, the heavy cream and sea on to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling water for 10 minutes. Lift out with a sieve. Add the carrots to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes and carrots to the large pot with the rest of the sauce and mix well.
Preheat the oven to 375 degrees.
Divide the filling equally among 4 ovenproof bowls. Roll out the puff pastry slightly and cut into 4 circles large enough to overlap sides of bowls by 1/2-inch on all sides. In a small bowl, make egg wash by beating a small amount of water into beaten egg. Brush the top edge of each bowl withe the egg wash. Cover each bowl with the circles of puff pastry, pressing it to make it stick. Brush the dough with the egg wash and make 3 slits in the top. Sprinkle with the Grey Salt and Pepper. Place on baking sheet and bake for 45 minutes or until the top is golden brown and the filling is bubbling hot.

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1 comment:

  1. I love the salt and pepper garnish on your pastry - very beautiful!


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