Vegetarian Mini Mushroom and Parsnip Pot Pies

Equipment

• Oven
• Cast iron skillet

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

1. 1Preheat the oven to 425°F. Arrange four 6-inch mini cast-iron skillets on a rimmed baking sheet.
2. 2Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chopped shallots and cook, stirring constantly, for about 2 minutes until they turn transparent.
3. 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. Getting a good sear here builds the savory base flavor.
4. 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.
5. 5Scatter the flour evenly over the vegetable mixture. Stir well to coat everything and cook for 1 minute while stirring constantly to cook out the raw flour taste.
6. 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.
7. 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.
8. 8Spoon the thickened vegetable filling evenly into the four prepared mini skillets.
9. 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.
10. 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.
11. 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 eating so the filling can set slightly.

Recipe Details