Mushroom and Vegetable Pot Pies
Mushroom and Vegetable Pot PiesServes: 2 large or 4 small pot pies Prep Time: 35 Minutes Cooking Time: 20 Minutes
Warming, delicious and just the right size, we seriously love these little pot pies.
3/4 cup organic coconut oil
5-6 tbsps cold water
Preheat oven to 180°C.
To make the pastry, sift the flour into a medium-sized bowl and add 1/4 tsp salt. Using your hands, rub the coconut oil into the flour until the mixture resembles find breadcrumbs. Add the water, bit by bit, until the mixture comes together in dough. For the dough into a ball, wrap in cling film and place in the fridge until ready to use.
To make the filling, in a large pan sauté the garlic, onion, leeks, celery and thyme in the olive oil over a medium heat. Add the mushrooms, carrot, peas and cook for a further couple of minutes. Add the flour, stirring continuously, then add the stock. Turn the heat down and simmer for approximately 15 minutes, until the vegetables are soft and the liquid has reduced.
Divide the mixture between the dishes, filling them about 1cm from the top. Get the pastry out of the fridge and roll out to about half a cm thick. Place the dishes on the pastry and cut out tops. Lay the tops over the dishes and press down the edges so the pastry is sealed.
Place the dishes in the oven and bake for 20 minutes, or until the tops are golden brown.