Pot Pies

I often struggle with my Portuguese to English translations. Because I own cookbooks in either language, I sometimes start in Portuguese and later post in English or the way around. Portuguese is a rich, more complex language when compared to English - it's not just that we have too many words for one meaning (which often happens) but also the fact that each word presents several possible meanings. And that is, from my experience, a much bigger problem! To add to that, food wise, Portuguese have the same name for different recipes depending on what part of the country you're at... I couldn't help but smile when blogging about a pot pie recipe in my Portuguese blog, I found out that there isn't a simple expression in Portuguese to name those dishes! Remember when I posted about saudade, the portuguese word that doesn't have a match in Shakespeare language? Seems like we have a tie: saudade 1 - pot pie 1!!



6 individual pot pies

1 large onion, chopped
2 garlic gloves, chopped
1 large carrot, minced
6 medium mushrooms, sliced
1 cup corn
1 cup soya beans (frozen)
2 Tbsp olive oil
1/2 cup white wine (good quality)
1 bay leaf
1 tsp thyme (leafs only)
1 Tbsp butter
1 Tbsp all-purpose flour
1 cup milk
1-2 cups vegetable stock
2 Tbsp mascarpone cheese
nutmeg, grounded
salt and black pepper
6 squares ready-rolled puff pastry
1 egg, lightly beaten to brush

Preheat oven to 180ºC. In a saucepan, heat 1 Tbsp of olive oil with 1 chopped garlic glove. Add sliced mushrooms and cook for 2 minutes, stirring occasionally. Mix in thyme and white wine. Cook until liquid has evaporated, about 6 minutes. Season with salt and pepper. Remove into a bowl. Set aside.

Using the same saucepan (no need to clean it), heat remaining olive oil, onion and garlic with the bay leaf. Sautee for 1-2 minutes. Add the carrot and soya beans. Pour in 1 cup of vegetable stock. Cook for 4-5 minutes, adding stock as necessary until vegetables are tender. Mix in corn and the mushroom mixture. Remove the bay leaf. Season with salt and pepper, to taste. Stirring, sift flour over the vegetables (liquid should be gone by now). Season with a little nutmeg. Stir with a spoon whilst adding the butter. Gradually, pour in the milk, whisking continuously. Simmer, stirring, until it thickens, about 2 minutes. Remove from heat, then add the mascarpone cheese.

Divide the vegetable mixture between the 6 ramekins. Cover each top with the pastry (the squares should be large enough to cover the dishes with a little overhang). Use any leftover pastry to decorate. Don't forget to make a little hole on top of each pot pie to allow steam to come out. I've placed little pastry flowers to cover that and use the remaining pastry. Brush with the beaten egg, transfer to a baking sheet and bake for about 30 minutes or until pastry is golden.

Finished pot pies can be kept in the fridge covered for 2 days or can be frozen in their dishes with the pastry on top. Keep them covered with plastic wrap or put them into a closed recipient. Brush with beaten egg when cooking. Pot pies keep for up to 2 months.