Friday, February 26, 2010

Filling the Pastry Shell

I wanted something fast, different, and tasty. I was chilly outside and I was in the mood for pot pie. But I didn't want to make it and wait - it was after 5 already. So I dug in the freezer. Did I really buy these puff pastry shells? Yes, I really did. Hmmm....I feel a plan coming on.

Here's the result. I make rice or mashed potatoes to go with this:

Single Savory Pies
1 box puff pastry shells
1/2 cup green beans, cut into 1-inch bits
1/2 cup frozen peas
1 carrot, sliced
3/4 cup soy crumbles
1/2 cup cubed butternut squash (I cut mine up and freeze it for just these sorts of occasions)
1 cup (more or less) vegetable broth
1 Tbl. olive oil
1/2 tsp. thyme
salt and pepper to taste

Preheat oven according to puff pastry directions (I think it's 450 degrees). Bake shells for about 25-30 minutes until they are browned. Scoop out the tops, leaving a decent bottom portion. Set aside.

In a saucepan, heat oil, then brown soy crumbles for a few minutes. add beans and carrots and saute until cooked through. Add squash and heat through until slightly soft. Add, peas and heat 2 minutes, then add broth and thyme and heat through. Thicken mixture with a little corn starch. It should be bubbly and the consistency of a good gravy. Add salt and pepper, then spoon into shells. Serve with rice or mashed potatoes.

2 comments:

Poetic Shutterbug said...

Ah, that sounds delicious and the butternut squash did it for me :) It looks very easy to prepare as well. Thanks for these awesome recipes.

Lori said...

Joanne, you wouldn't believe how easy this is! It had to be - I was hungry, it was late, I was cooking. :)