Thick and hearty, these wintry and cool spring dinners are perfect for the young at heart! Each individual pie is sure to be a pleaser!

 

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Rating: 41

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

8

Serving Size: 244

10

Ingredients

  • 1 Cup Flour
  • 1/2 Cup Whole Wheat Flour
  • Pinch of Salt
  • 1 Tablespoons Margarine, chilled and cut into pieces
  • 2 Tablespoons Olive Oil
  • 1 Leek, white and green parts chopped
  • 1 1/2 Cups Celery, chopped
  • 2 Carrots, chopped
  • 8oz Button Mushroom, sliced thinly
  • 2 Tablespoons Flour
  • 2 Teaspoons Garlic, minced
  • 1 1/2 Cups Red Potatoes, cubed
  • 2 1/4 Cups Vegetable Broth
  • 1 Teaspoon Poultry Seasoning
  • 6 Asparagus, cut into 1 inch pieces
  • 1/2 Cup Peas
  • 1/2 Cup Corn Kernels

Instructions

  1. Make the pastry dough by mixing together the 1 cup flour and half cup of wheat flour with the salt. Cut in the butter, then stir in 3-4 tablespoons of water until a smooth dough is formed. Wrap the dough in plastic wrap and chill while you make the filling for the pies.
  2. In a large pot over medium heat, heat the oil, add the leek, celery, carrot and mushroom and saute for 7 minutes. Stir in the garlic and flour and cook one minute more, then add the potatoes, vegetable broth and poultry seasoning.
  3. Bring to a boil and cover, reduce the heat and simmer for 10 minutes.
  4. Remove from the heat and stir in the asparagus, peas and corn.
  5. Preheat the oven to 400?F.
  6. Take the roll out and unwrap, then roll out to 1/8inch thickness and cut into 4 inch rounds.
  7. Fill 8 1 cup ramekins with filling and cover with each dough round. Crimp and seal, poke a hole in the top of each and bake for 30-40 minutes.
  8. Let stand five minutes before serving, then serve and enjoy!

http://vegonline.org/vegetarian-entrees/veggie-pot-pies-recipe/