Vegetarian White Bean Pot Pie Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Pot pies
Ingredients
  • 1 tablespoon olive oil
  • 1 medium-sized onion, finely chopped
  • 3 to 4 medium carrots, chopped
  • 3 ounces curly kale
  • 3 tablespoons flour
  • ½ cup white wine
  • 3 ½ cups vegetable stock
  • ½ tablespoon chopped fresh thyme
  • ½ tablespoon chopped fresh parsley
  • 1 14-ounce can white beans
  • salt and pepper, to taste
  • 1 10-ounce sheet ready-rolled puff pastry
  • 1 large egg, room temperature
  • 1 tablespoon whole milk
Directions
  1. Preheat the oven to 375 F.
  2. Over medium heat, add the oil and the chopped onion and carrots to a large pan.
  3. Saute until the onion is soft and translucent.
  4. Add the kale to the pan and saute along with the other vegetables for a few minutes.
  5. Add the flour and mix it in.
  6. Add the white wine, vegetable stock, fresh thyme, and parsley to the pan and mix well.
  7. Once the mixture is simmering, add the white beans to the pan and season to taste with salt and pepper.
  8. Allow everything to simmer gently for 5 minutes.
  9. Remove the kale and white bean mixture from the heat and divide it between four individual casserole pots.
  10. Roll out the puff pastry and then cut out pastry lids to fit on the top of the casserole pots.
  11. Cut a small cross in the top of each lid to let out steam and place one on each pot.
  12. Whisk the egg with the milk using a fork.
  13. Use a pastry brush to gently brush the mixture onto the top of the puff pastry lids.
  14. Bake the pot pies in the oven for 20 minutes until the pastry lids are golden and the stew is bubbling. Leave to stand for 5 minutes before serving.