Photo: Andrew Purcell
A hearty mix of mushrooms, barley and white beans make these pot pies just as delicious as more familiar chicken versions. This recipe from the new book Meatless: More Than 200 of the Very Best Vegetarian Recipes, suggests phyllo dough; it offers a quicker, flakier and lighter alternative to the usual butter-heavy dough.
Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine; cook, stirring up browned bits, until almost all the wine has evaporated.
Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.
Preheat oven to 425° F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel. Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.
Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.
Serving Size: 1 potpie
Fat: 11.9 g
Protein: 17.22 g
Carbs: 78.25 g
Fiber: 13.62 g
From Meatless: More Than 200 of the Very Best Vegetarian Recipes (Clarkson Potter).
More Healthy Comfort Dishes
Published on January 11, 2012