(Makes about 6 turnovers)
2 tbsp Butter (plus, a little extra, melted, to brush over the top of the pastry)
1 Onion, chopped
1 - 16 oz bag Baby Carrots, chopped (only chop 1/2 the bag)
2 Stalks of Celery, chopped
Salt and Pepper (to taste)
2 tbsp Garlic, minced
1 tsp Dried Thyme
3 tbsp Flour
1/2 cup Dry White Wine (I used Chardonnay)
1 Cup Stock (I used 1 Cup warm Water mixed with 1 tbsp Osem Chicken Style Consomme)
1 tsp Dijon Mustard
5 oz Baby Bella (Portobello) Mushrooms (about 1/2 a container)
1 1/2 Sheets Frozen Puff Pastry, thawed (I used Pepperidge Farm puff pasty)
Preheat the oven to 375° F
Melt the butter in a large saute pan over medium heat. Saute the onions, carrots and celery - with salt & pepper, to taste - until the onions are translucent and the carrots soften (should take about 10 minutes).
Add the garlic and thyme and cook for an additional minute, stirring frequently. Add 1 1/2 tbsp flour and stir for about a minute more until flour is totally dissolved.
Turn up the heat to medium-high and add the wine - deglazing the pan. Be sure to scrape all the bits off the bottom of the pan to help enhance the flavor.
Stir in the stock and the dijon mustard. Add the mushrooms and the rest of the flour and stir until the flour is thoroughly mixed in. Cook on a very low simmer until sauce thickens up into a gravy. If it's still too runny, add a bit more flour and stir. Once it reaches the desired thickness, remove the pan from the heat and set aside.
On a lightly floured surface, unfold the pastry sheets and cut into 4 even squares. Using a rolling pin, roll out each square until it increases in size and is large enough to hold the filling.
Place squares on a baking sheet and scoop the mixture into the center (using a ice cream scoop - about 1 1/2 scoops per pastry square). Rub a bit of water around the edges and then fold squares, diagonally, to create triangles. Pinch the edges together and then press with a fork to seal. Make sure they're sealed well, or the mixture will leak out ( like mine did) :p
Lightly brush a little melted butter over the tops of the triangles and cut a small slit in the top of each one to allow the air to escape.
Bake turnovers, until golden brown, for about 30 minutes. Let cool for at least 10 minutes before serving; the insides will be very hot.
If you never had roasted radishes before, then you're missing out. Even if you usually don't like radishes, you should give these a try. When roasted, they take on a totally different taste; it's almost as if they get sweeter.
Roasted Radishes and Carrots
(Makes about 3 good sized portions or 6 small portions)
1 Small Bag of Radishes
8 oz of Carrots (use the rest of the bag from the turnover recipe)
1 tsp Dried Thyme
Salt & Pepper
1 Lemon (Half)
Place the carrots and radishes in a bowl and toss with olive oil, thyme and salt and pepper. Stick in the oven and roast until they are tender, yet firm in the center.
If you're making this with the Portobello Pot Pie Turnovers, put the radishes and carrots in to the oven right after you deglaze the pan. They should take about 40 minutes to cook with the oven at 375° F.
If you're making them on their own, you can preheat the over to 450° F and then cook them for about 20 minutes.
|Portobello Pot Pie Turnovers with Roasted Radishes and Carrots|
The original recipes, for these two dishes, can be found here and here but this is the modified, veganized version.