(MEATLESS MONDAYS/VEGAN RECIPES) It’s that time of the year when temperatures drop, days get shorter, and comfort food is the answer to all of life’s problems. These savory thyme and white bean hot pies are the perfect dish for such an occasion.

The white bean filling gets warm and bubbly in the oven, and the pie crust creates the perfect flaky topping. The combination of the two textures is simply to die for. As always, happy eating! — Global Animal

Thyme & White Bean Hot Pies. Photo Credit: Minimalist Baker

Thyme & White Bean Hot Pies

Yield: 6 pot pies

Ingredients:

Filling

  • 2 Tbsp olive oil
  • 1 large white or yellow onion, finely diced
  • Salt + Pepper (to taste)
  • 1 pound carrots, peeled and finely chopped
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup dry white wine (optional // or sub more vegetable broth)
  • 3 cups vegetable broth (DIY or store-bought)
  • 2 tsp fresh thyme (chopped // or sub 1 tsp dried per 2 tsp fresh)
  • 1 15-ounce can white beans (rinsed and drained)

Crust

  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 tsp sea salt
  • 10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
  • 4-7 Tbsp cold water

Directions:

  1. Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
  2. Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent – 4-5 minutes.
  3. Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
  4. Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
  5. Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
  6. To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
  7. Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand – about 30-45 seconds.
  8. Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough – about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
  9. Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
  10. Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
  11. Use a pizza cutter or knife to cut into 6 (amount as original recipe is written // adjust if altering batch size) large squares slightly larger than the size of your ramekins.
  12. At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
  13. Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
  14. Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.
  15. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.

Recipe Courtesy of Minimalist Baker

More Minimalist Baker: https://minimalistbaker.com/thyme-white-bean-pot-pies/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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