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Lattice Crusted Minestrone Pot Pies

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For soup
  Extra virgin olive oil 2 Tablespoon
  Leeks 3 Medium, halved lengthwise and thickly sliced (White And Light Green Parts Only)
  Celery ribs 3 , halved lengthwise and sliced crosswise 1/4 inch thick
  Carrots 2 , halved lengthwise and sliced crosswise 1/4 inch thick
  Garlic 4 Clove (20 gm), minced
  Butternut squash 2 Pound, peeled, seeded and cut into 1-inch chunks
  Tuscan kale 1 Bunch (100 gm), coarsely chopped
  Canned diced tomatoes 24 Ounce (1 Can)
  Canned cannellini beans 19 Ounce (1 Can)
  Low-sodium chicken broth 5 1⁄2 Cup (88 tbs)
  Chopped rosemary 2 Teaspoon
  Bay leaf 1
  Kosher salt To Taste
  Freshly ground pepper To Taste
For pastry
  All purpose flour 3 3⁄4 Cup (60 tbs)
  Chopped rosemary 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Cold unsalted butter 12 Ounce, cut into small cubes (3 Sticks)
  Freshly grated parmigiano reggiano cheese 1⁄2 Cup (8 tbs)
  Ice water 3⁄4 Cup (12 tbs)
For egg wash
  Egg yolk 1 , mixed with 1 tablespoon heavy cream
  Heavy cream 1 Tablespoon

1. make the soup: Heat the olive oil in a large saucepan. Add the leeks, celery, carrots and garlic and cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, kale, tomatoes, beans, chicken broth and rosemary and bring to a boil. Add the bay leaf and cheese rind and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely. Remove the cheese rind and the bay leaf.
2. MEANWHILE, MAKE THE PASTRY: In a food processor, pulse the flour with the rosemary, salt and sugar. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine on. gradually add the ice water and process just until the dough comes together. Divide the pastry into 8 pieces, flatten into disks and wrap in plastic. Refrigerate for at least 1 hour.
3. On a floured work surface, roll out 1 piece of pastry to a round 1 inch larger than your bowl. Using a pizza cutter, cut the pastry into 1/2 inch strips. Weave the strips into a lattice; refrigerate on a plate until firm. Repeat with the remaining pastry disks.
4. Preheat the oven to 400°. Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet. Brush the outer rims of the bowls with the egg wash and top with a pastry lattice. When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere. Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes. Reduce the oven temperature to 350° and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6817 Calories from Fat 3094

% Daily Value*

Total Fat 355 g546%

Saturated Fat 198.3 g991.4%

Trans Fat 0 g

Cholesterol 994.1 mg331.4%

Sodium 5427.1 mg226.1%

Total Carbohydrates 776 g258.7%

Dietary Fiber 99.7 g398.9%

Sugars 61.7 g

Protein 186 g371.6%

Vitamin A 3124.6% Vitamin C 779.6%

Calcium 176.6% Iron 380.8%

*Based on a 2000 Calorie diet

Lattice Crusted Minestrone Pot Pies Recipe