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36 lines
2.5 KiB
Plaintext
36 lines
2.5 KiB
Plaintext
>> source: https://minimalistbaker.com/thyme-white-bean-pot-pies/#wprm-recipe-container-35425
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>> total time: 1 hour 20 minutes
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>> serves: 6
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Preheat oven to 400°F (204°C) and arrange 6 #ramekins{} on a #baking sheet{}. Set aside.
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Heat a #large pot{} over medium heat. Once hot, add @olive oil{2%Tbsp} and @white or yellow onion{1%large}. Season with a pinch each @salt{} and @pepper{} and stir. Sauté until soft and translucent, about 4 to ~{5%minutes}.
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Add @carrots{1%lb} and season with a pinch more salt and pepper. Cook 2 to ~{3%minutes}, then add @all-purpose flour{30%g} and stir well to thoroughly coat.
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Cook for ~{1%minute}, then slowly add @dry white wine (optional){1/2%cup} followed by @vegetable broth{3%cups}, whisking to prevent clumps.
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Add @dry thyme{1%tsp} and @white beans{1%15-oz can} and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
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To prepare pie crust, add @all-purpose flour{180%g} and @salt{1/4%tsp} to a #mixing bowl{} and whisk to combine.
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Next add @vegan butter or coconut oil{10%Tbsp} and use a #pastry cutter or fork{} to cut the two together, until it resembles wet sand – about 30 to ~{45%seconds}.
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Add 4 to 7 Tbsp of @ice cold water{7%Tbsp} 1 Tbsp at a time and use a #wooden spoon{} to gently mix. Add only as much water as needed to help it come together and form a dough – about 4 to 6 Tbsp.
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Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then wrap in plastic wrap and chill for 1/2 an hour.
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Transfer directly to a well-floured surface and form into a disc with your hands.
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Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8 inch thick. Add more flour as needed to prevent sticking.
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Use a #pizza cutter or knife{} to cut into 6 large squares slightly larger than the size of your ramekins.
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At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
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Use a lightly floured #spatula{} to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
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Bake pot pies for 35 to ~{40%minutes}, or until the filling is bubbly and the pie crust is golden brown. Let cool ~{10%minutes} before serving.
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Store leftovers covered in the refrigerator for 3 to 4 days, or in the freezer up to 1 month. Reheat in a 350°F (176°C) oven until completely warmed through.
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