In the Marley Kitchen: Veggie Pot Pies

August 11, 2016

 

INGREDIENTS
-4 large red potatoes, skins left on, diced
-Salt and pepper
-1/3 cup Ziggy Marley Coco’Mon coconut oil
-3-4 scallion, chopped
-1 large yellow onion, chopped
-2 cups veggie crumbles
-3/4 cup all-purpose flour
-3 1/2 cups vegetable broth
-1 tablespoon fresh thyme, minced
-1 tablespoon fresh oregano, minced
-4 ounces white button mushrooms, cleaned and sliced thin
-1/4 cup fresh parsley, minced
-5 medium-sized carrots, peeled and chopped
-1 1/2 cups frozen peas
-1/4 cup heavy cream or whole milk
-1-2 sheets puff pastry or pie dough
-flour for dusting
-1 egg + 1 tablespoon water (for egg wash)

 

INSTRUCTIONS
-Preheat your oven to 400 degrees F and situate an oven rack to the middle of the oven.

-In a large sauce pan, place the potatoes. Fill the pot with water until it just covers the potatoes then season with salt. Place on the stove and heat on high. Bring to a boil and boil for 7-8 minutes. Drain and set aside until you are ready to use.

-Meanwhile, in a large dutch oven, melt the cocomon coconut oil and add the scallion, onion and season with salt and pepper. Cook over medium heat until the veggies are soft., about 8 minutes. Whisk in the flour until all has combined, and cook or 3-4 minutes. Gently whisk in the vegetable broth and add the thyme, oregano, mushrooms, parsley, carrots, peas, veggie crumbles and cooked potatoes. Stir to combine then season again with salt and pepper. Slowly drizzle in the heavy cream or milk and stir again to combine. Let simmer, covered, for about 20-25 minutes.

-Meanwhile, flour a surface lightly, and lay out your puff pastry or pie crust. With a lightly dusted rolling pin, roll out your dough until it is very thin.

-Prepare your individual ramekins by ladling in your filling until it reaches 3/4 of the way up the dish. Now cut out your dough into circles with a pair of kitchen shears so that it covers the entire top of the ramekin. Press down the edges with the back side of a fork and poke a few holes on the top. Brush with the egg wash and sprinkle with salt and pepper. Lay your ramekins on a large baking dish and bake at 400 degrees for 25 minutes or until golden brown. Let cool for 5 minutes and then serve!

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