Dinner for 12

Mini Tuscan Pot Pies

Name: Mini Tuscan Pot Pies
Total time: 80 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 tsp oil; 4 cloves garlic; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 tbsp balsamic vinegar; 1 cup cooked chickpeas; 2 bay leaves; 3/4 tsp dried rosemary; 1 tsp italian seasoning; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/4 cup chopped sun-dried tomato; 1/2 tsp salt; 1/4 cup raw cashews; 1 cup water; 1 tsp white miso; 1 tbsp all-purpose flour; 2 puff pastry sheets; oil for brushing (optional); fresh herbs (optional)

Seasoned chickpeas and vegetables simmer in cashew cream, then bake beneath puff pastry in individual portions.

$0.80per serving $

80 minstart to table

12servings

Italian Vegetarian Vegan Dairy-free Budget Family Appetizers Side dishes Dinners Snacks Cold-weather comfort Winter

Ingredients

2 tsp oil
4 cloves garlic
1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp balsamic vinegar
1 cup cooked chickpeas
2 bay leaves
3/4 tsp dried rosemary
1 tsp italian seasoning
1/2 tsp black pepper
1/2 tsp onion powder
1/4 cup chopped sun-dried tomato
1/2 tsp salt
1/4 cup raw cashews
1 cup water
1 tsp white miso
1 tbsp all-purpose flour
2 puff pastry sheets
oil for brushing (optional)
fresh herbs (optional)

Steps

Heat the oven to 400 F and grease a 12-cup muffin pan with oil.
Blend the cashews, water, and miso until smooth.
Heat 2 teaspoons oil in a large skillet, then cook the garlic, onion, and celery for 5 minutes.
Stir in the vinegar, chickpeas, bay leaves, rosemary, Italian seasoning, pepper, onion powder, sun-dried tomato, and salt.
Add the cashew mixture and flour, then simmer for 8 minutes until thickened; remove the bay leaves.
Cut the puff pastry into twelve rounds, press them into the muffin cups, and fill each with the chickpea mixture.
Top with the remaining pastry, brush with oil if desired, and bake for 20 to 25 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.