Truffled Vegetable Pot Pies Recipe

Name: Truffled Vegetable Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Sauce:; 2/3 c butter; 2/3 c flour; 8 c vegetable broth; 2/3 c half and half; 2 t truffle oil; Filling:; 24 pearl onions; 3 T butter; 2 large carrots, peeled and cut into 3/4 pieces; 2 medium parsnips, peeled and cut into 3/4 pieces; 2 medium fennel bulbs, half cored, thinnly sliced crosswise; 1 lb fingerling potatoes, halved; 1 large Gala apple, peeled, cored and cut into 3/4 cubes; 1 large leek, halved and thinnly sliced crosswise; 3/4 lb assorted wild mushrooms; 1/2 savoy cabbage thinnly sliced crosswise; 11/2 17 oz packages of puff pastry, thawed; 2 large eggs; 1 T water; 3T chopped toasted hazelnuts

Servings: persons

Sauce:
2/3 c butter
2/3 c flour
8 c vegetable broth
2/3 c half and half
2 t truffle oil
Filling:
24 pearl onions
3 T butter
2 large carrots, peeled and cut into 3/4 pieces
2 medium parsnips, peeled and cut into 3/4 pieces
2 medium fennel bulbs, half cored, thinnly sliced crosswise
1 lb fingerling potatoes, halved
1 large Gala apple, peeled, cored and cut into 3/4 cubes
1 large leek, halved and thinnly sliced crosswise
3/4 lb assorted wild mushrooms
1/2 savoy cabbage thinnly sliced crosswise
11/2 17 oz packages of puff pastry, thawed
2 large eggs
1 T water
3T chopped toasted hazelnuts

1
For sauce:
2
Melt butter in large saucepan, add flour and cook 3 min stirring constantly. Whisk in broth, bring to a boild stirring constantly. Reduce heat to medium, simmer 15 min stirring often. Remove from heat and whisk in half and half and truffle oil. Season with salt and pepper.
3
Preheat oven to 375u00b0F
4
For the filling:
5
Cook onions in boiling salted water 2 min. Drain, transfer to a bowl of ice water. Cool and peel.
6
Melt butter in large pot over medium-high heat. Add onions, carrots, and next 9 ingredients. Cook until cabbage wilts and vegetables begin to soften, about 12 min. Stir in sauce and simmer until vegetables are just tender, about 5 min.
7
Roll each pastry sheet out on a lightly floured surface to 14 x 14 inch squares, then cut into 7 x 7 inch squares, piercing each square all over with a fork.
8
Whisk eggs and water together for glaze. Divide hot filling amoung 10 2-cup ramekins or souffle dishes. Brush rims with glaze and top each with a pastry square. Sprinkle with hazelnuts and sea salt. Bake until golden, about 15 min.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Sauce:, 2/3 c butter, 2/3 c flour, 8 c vegetable broth, and more.

Yes, Truffled Vegetable Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Truffled Vegetable Pot Pies

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