Mini veggie pot pies

Featuring Plum'south Butternut Squash, Carrot & Chickpea Pouch

Prep fourth dimension: fifteen mins | Cooking time: 30-35 mins

Ingredients

Filling:
2 pouches, Plum Organics Second Blends Butternut Squash, Carrot & Chickpea
1T olive oil
1 medium zucchini squash, cubed
1 pocket-sized onion, diced
1/2c frozen peas
1/2t sea salt
2t fresh herbs
i/2c vegetable broth (optional)
Whole Wheat Pie Crust:
1 iii/4c whole wheat flour
iii/4c butter, cold
Ice water
1t sea table salt
Additional:
Standard size muffin tin can

Instructions

These pot pies may look labor-intensive, but nosotros hope the steps are like shooting fish in a barrel to follow. Plus, your family volition taste the TLC you put into this succulent, hearty, vegetarian meal. Sure, pot pies are classically a meat dish, simply sometimes, with plenty vegetables, you'll feel enough satisfied! Enjoy these for tiffin or dinner, and we promise not to tell the little ones merely how many vegetables you lot just snuck onto their plate!

Rut olive oil in large skillet over medium-loftier rut.
Sauté onion for 2 minutes, adding sea table salt while cooking.
Add carrot and sauté with onions for 2-3 minutes.
Add together zucchini to pan and sauté for an additional 2-iii minutes.
Add together herbs and cook with vegetables for 1 minute.
Remove pan from heat and add together two Plum pouches plus the frozen peas.
If you lot prefer a soupier filling, add goop.
Sift whole wheat flour and sea table salt into big mixing bowl.
Add cold butter in ¼ inch chunks.
Employ pastry bract, two knives or forks to blend butter into flour until mixture is a crumbled mix of pea-sized chunks and bread crumb-textured flour/butter $.25.
Sprinkle mixture with 2T ice h2o, and mix with your easily or a knife.
Add together more than ice water, 1T at a time until the dough starts to come together and you are able to form a ball. Dough should not be wet. Wait to add together five-7T of ice h2o.
Once you tin can form a ball, separate the dough in 2 equal parts, wrap in plastic and chill in the refrigerator for at to the lowest degree 30 minutes.
After dough has chilled, coil dough out to approximately 1/8 inch thickness
Cut out eight rounds from each dough section for a total of xvi rounds. The circular should exist larger than the muffin tins you volition use equally the pie pan. Consider using a large cup or pocket-size bowl as a guide for uniform rounds.
Preheat oven to 375F
Place ane round in the lesser of 8 muffin can slot, push the dough down into the bowl of the muffin can slot making certain that some dough hangs over the "edge."
Fill each piecrust with the filling you accept previously fabricated.
Peak each mini-pie with a second round of dough.
Crimp the top crust with the edges of the bottom crust to make a tight seal. You can use a form to make beautiful crimp marks, or just pinch around the edge for a rustic look.
With a small-scale knife pierce the meridian of each pie.
Bake for twenty-25 minutes, or until crust is golden brown.

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Source: https://www.plumorganics.com/veggie-pot-pies/

Mini veggie pot pies