Vegetable Pot Pielettes

It is winter, and I wanted a pot pie. But not a heavy, cumbersome one that would yield a week's worth of leftovers. No, I wanted to fit the entire thing inside my mouth and be done with it. A pot pie that looked like a muffin. I imagined this, very pleased with myself. So I made these tiny pie handfuls by lining muffin tins with whole wheat crust, and filling them with vegetables and an herb cream sauce. On each pie, I affixed a tiny salt-flecked crust hat and it puffed and browned in the oven. They were small yet mighty.

Here is the recipe.


3 cups all-purpose whole wheat flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
3/4 cup cold, unsalted butter
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt

2-3 small red potatoes with skins, diced
1 small yellow squash
1 cup cooked green lentils, prepared according to package directions
1 cup carrots, diced
1/2 cup green peas, frozen
1 onion, diced
3 garlic cloves, minced
1 tsp Herbs de Provence
2 cups vegetable broth
3 tbsp butter
1/4 cup heavy cream
1/2 tsp dry yellow mustard
salt and pepper to taste
2-3 tbsp canola oil
2 tbsp all purpose flour

First, combine dry ingredients for the crust. Work in butter, 1 tablespoon at a time with a pastry blender. Slowly add ice water and knead gently until a dough forms. The dough should be soft and a little elastic. Cover in plastic wrap and refrigerate.

Preheat oven to 350 degrees.

Heat oil in a large frying pan on medium heat. Add potatoes, carrots and squash and cover. Stirring occasionally, cook for about 5 minutes, until vegetables are tender. Fold in lentils and peas. Cook for an additional 2-3 minutes, until peas are heated through. Remove from heat and set aside.

In a small sauce pan, melt butter (medium heat). Add onion and garlic, and cook until translucent, about 3 minutes. Add flour and whisk to create a paste. It may be clumpy, but that is OK- it will fix itself. Add broth, whisk constantly and bring mixture to a boil. Now, return to a simmer for about 1 minute, until mixture thickens. Slowly stir in cream, mustard and herbs. Season to taste. Pour into vegetable mixture, carefully stirring to coat all of the vegetables in sauce.

Set 1/4 of the dough aside. Form the remaining dough into 12 small balls. On a floured surface, roll out each ball, about 4 inches in diameter and 1/8 inch thick. Press dough disks into greased muffin tins, allowing for a 1/2 inch of excess around the edge of each tin. Fill muffin tins with 2-3 spoonfuls of vegetables. Roll out remaining dough. With a 2" round cookie cutter ( I used a glass), cut out 12 circles (the hats!) and set aside. Top eat pie with a hat, and crimp the edges to seal the crusts.

Make an egg wash by combining beaten egg with 1 tbsp of water. Brush egg wash onto crusts, and sprinkle with coarse flaked sea salt. Bake for about 30-35 minutes in the oven. Gently remove pies from tins and cool on a wire rack.

Annnd! If you're interested, I made these 4"x6" recipe cards. Available for download.

Download .pdf - Ingredients

Download .pdf - Directions


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