Maille Veggie Pot Pie recipe

Name: Maille Veggie Pot Pie recipe
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 1 leek, chopped; 2 cups of diced potatoes; 1/2 cup of fresh or frozen peas; 3 cups of mixed mushrooms, diced; 1/2 cup of cooked barley; 2 sprigs of thyme; small handful of chopped parsley; 1 tbsp Maille® Dijon Original Mustard; 2 tbsp butter; 1/2 cup of grated Parmesan cheese; 1 cup of whole milk; 2 cups of vegetable stock; Flour to sprinkle; 1 egg; 1 package of puff pastry dough, thawed if frozen

Preparation Time20 mins Cooking Time40 mins Makes 8

Nutritional Information

Calories

863.91kcal (8 serving)

Total Fat

24.88g (8 serving)

Saturated Fat

8.06g (8 serving)

Trans Fat

0.06g (8 serving)

Cholesterol

43.03mg (8 serving)

Sodium

440.54mg (8 serving)

Total Carbs

134.79g (8 serving)

Dietary Fiber

7.55g (8 serving)

Sugars

4.69g (8 serving)

Protein

23.62g (8 serving)

Ingredients List

1 leek, chopped
2 cups of diced potatoes
1/2 cup of fresh or frozen peas
3 cups of mixed mushrooms, diced
1/2 cup of cooked barley
2 sprigs of thyme
small handful of chopped parsley
1 tbsp Maille® Dijon Original Mustard
2 tbsp butter
1/2 cup of grated Parmesan cheese
1 cup of whole milk
2 cups of vegetable stock
Flour to sprinkle
1 egg
1 package of puff pastry dough, thawed if frozen

Directions

1. Preheat oven to 400 degrees F.

2. In a large dutch oven over medium heat, melt butter. Add leeks and carrots, and saute until leeks are translucent. Add potatoes, peas, mushrooms, and cooked barley. Season with salt and pepper. Cook until mushrooms have let off water.

3. Add stock and milk. Using a small strainer, sprinkle 1-2 tsp of flour over mixture and stir. The strainer will help the flour not clump. Bring to a simmer and let thicken - about 5 to 10 minutes. Depending on your preference for a thicker or thinner gravy in the pie, add more flour to thicken, or add more stock for a thinner gravy.

4. Whisk egg and season with a pinch of salt, and set aside.

5. Unfold pastry dough on clean surface. Use ramekin to cut out circles so that pastry dough fits on top like little lids. Divide mixture into 8 ramekins, and top with pastry lids. Brush with egg wash. Place ramekins on baking tray, and bake for 20 minutes.