When Vegan Dad posted these cute Mini Pot Pies that he was testing for Canadian Thanksgiving, I knew I had to try them. Gravy, potatoes, carrots, cranberries, white beans, and puff pastry - yum. They turned out pretty good. Mine aren't as pretty as his, which I am attributing to thinner puff pastry (Pepperidge Farm). I think that the thinner puff pastry would have done better if I'd cut it larger than the ramekin so that it would sit more on top of the gravy.
I only have 4 ramekins, so the rest went into a casserole. I randomly placed puff pastry scraps over the top. Do you see the blueness on top underneath the puff pastry? I used blue potatoes and red carrots because that is what I had from the farmer's market.
This would be a great recipe to serve to any non-vegan friends coming over for dinner.
Modifications:
- I don't like the texture of mushrooms, so I put my gravy in the vita-mix and blended it all up before assembling the pot pies.
- I could not find fresh cranberries, but was intrigued by the idea of the cranberries in the pot pie, so I used 1/2 cup dried cranberries reconstituted in boiling water.
- High Altitude directions - parboiled the potatoes 2 min, carrots 3 min (things take longer to cook up here as we have a lower boiling temperature).
