Mini Winter Vegetable Potpies

5.0 (1 reviews)

1 turnip, peeled and cut into 1-inch cubes
3-4 red potatoes, cut into 1-inch cubes
1 Tbsp. minced garlic
2 Tbsp. olive oil
3 Tbsp. flour
1 cup vegetable stock
2 tsp. minced rosemary
Sea salt and fresh black pepper, to taste
2 large carrots, diced
1 cup pearl onions
1 lb. baby portobello or button mushrooms
1 box vegan puff pastry, thawed
Olive oil for brushing the potpies

• Boil the turnips and potatoes until just cooked. Drain and set aside.
• Sauté the garlic in the olive oil over medium heat. Add the flour and cook, whisking constantly, until browned, creating a roux. Add the stock and rosemary. Season with salt and pepper.
• Add the vegetables, including the cooked turnips and potatoes, and stir until coated with the sauce. Remove from the heat.
• Pour the vegetable medley into lightly oiled individual ramekins and top with rounds of the puff pastry. Brush the tops with olive oil and bake at 375°F for 30 to 40 minutes, or until lightly browned and puffed up.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind