Vegetarian Pot Pies (Ramekin Recipes)
Recently I bought ramekins in a store. Ramekins are small dishes suitable for the oven but also perfect for desserts like chocolate mousse. I decided to make these vegetarian pot pies because it was a cold and rainy day and it felt like the perfect time for comfort food.
Funnily enough when I was done with my pot pies, the sun came out and we ended up eating them outside in the sunshine. My boys LOVED them, as did my husband so..... these are kid (-and husband) approved.😉
Before we start cooking, you know I love to study about the origin of the dishes I make! It’s part of the reason we started the blog - we love researching, and trying all these recipes and sharing our love for food with you. So I did my research* and did you know the Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called artocreas which were then spread to the Romans? Pot pies then spread across medieval Europe during the Crusades.
In the 16th century, the English gentry revived the custom of serving pot pies and the tradition soon swept the country. The obsession with pot pies spread to the New World soon after it spread across Europe when the first American settlers took their pot pie recipes with them when they moved westward.
For this vegetarian version, I used a bunch of ingredients that I like such as mushrooms, leek and corn but I think almost any vegetable would taste delicious like this: try broccoli, cauliflower, carrot, perhaps some celery? You could even use a mix of frozen vegetables to make it even easier. If you try this recipe be sure to tag us, so we can share in our Instagram stories.
Ingredients for 10 ramekins
Recipe
Once the sauce seems nice and thick, add to the ramekins and then cover with puff pastry. Bake in the oven for about 25 minutes at 180 degrees Celcius. Leave to cool for a few minutes and then.... enjoy!
You could make this in a large oven dish as well! For my meat lovers out there, you could add chicken too 😉
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