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Mini Mushroom and Parsnip Pot Pies
Individual vegetarian pot pies filled with earthy mushrooms, sweet parsnips, and baby kale under a flaky puff pastry crust. Baked in mini cast-iron skillets, these savory pies offer a comforting, rich vegetable filling without any meat. Serve them for a cozy weeknight dinner or a vegetarian holiday main course. The savory, herb-infused broth pairs beautifully with the crisp, golden pastry topping.
Ingredients
- ¼ cup unsalted butter
- 2 shallots, chopped (½ cup)
- 2 (8-oz.) pkg. fresh cremini mushrooms, halved
- 1 tsp. kosher salt
- ½ tsp. black pepper, plus more for sprinkling
- 2 medium parsnips, peeled and cut into ¾-inch pieces (2 cups)
- ⅓ cup all-purpose flour, plus more for work surface
- 3 cups vegetable broth
- 1 cup frozen pearl onions (from 1 [14.4-oz.] pkg.), thawed and patted dry
- 2 Tbsp. Worcestershire sauce
- 5 oz. baby kale, coarsely chopped (5 cups packed)
- 2 tsp. chopped fresh thyme or rosemary, divided
- 1 frozen puff pastry sheet (from 1 [17.3-oz.] pkg.), thawed
- 1 large egg, lightly beaten
Instructions
- 1Preheat the oven to 425°F. Arrange four 6-inch mini cast-iron skillets on a rimmed baking sheet and set them aside.
- 2Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Stir in the chopped shallots and cook continuously for about 2 minutes until they turn transparent.
- 3Toss in the halved cremini mushrooms, kosher salt, and black pepper. Cook for about 5 minutes, stirring frequently, until the liquid evaporates and the mushrooms start to brown.
- 4Mix in the chopped parsnips. Continue cooking and stirring for another 6 minutes until the parsnips begin to brown and the mushrooms develop a deep color.
- 5Scatter the flour evenly over the vegetable mixture. Stir well to coat everything and cook for 1 minute while stirring constantly.
- 6Pour in the vegetable broth, thawed pearl onions, and Worcestershire sauce. Scrape the bottom of the skillet to release any browned bits, then bring the mixture to a boil over medium-high heat.
- 7Let the mixture boil for about 5 minutes, stirring constantly, until the liquid thickens. Remove the skillet from the heat, then stir in the chopped baby kale and 1 teaspoon of the fresh thyme or rosemary until the greens wilt.
- 8Spoon the thickened vegetable filling evenly into the four prepared mini skillets.
- 9On a lightly floured surface, cut the thawed puff pastry sheet into four equal squares. Drape one pastry square over the filling in each mini skillet.
- 10Lightly brush the top of each pastry square with the beaten egg. Sprinkle the remaining 1 teaspoon of thyme or rosemary and a little extra black pepper over the crusts.
- 11Bake in the preheated oven for about 20 minutes until the puff pastry turns golden brown and the filling bubbles around the edges. Let the pies rest for 5 minutes before serving.