Prep with Me: Mini Shrimp Pot Pies

 

This to date has been one of my favorite recipes to prepare simply because I had the opportunity to truly experiment with a new ingredient (spelt flour) when making my pie crust, i made it diary free and I found these awesome mini pie dishes for a steal at Home Sense note however you can get the same results using a muffin tin.

What you will need:

Crust

2cps      Spelt Flour 

2/3cps   Coconut Oil 

1tsp       Salt 

7-9tbsp  Ice cold water

 

Filling 

2cps        Mixed Vegetables (frozen) 

1¾cps        Vegetable Broth

1cp          Almond Milk 

1/3cp       Spelt Flour 

1/3cp       Dairy free butter 

1/3cup     Onions (chopped) 

½tsp      Salt

1lb           Shrimp (peeled and deveined) 

              (seasoning of your choice)


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so we are going to start by preheating our oven to 425 F and proceed to making our dough. To make the dough we break up the coconut oil chunks into smaller pieces and add to the spelt flour. Following this add your ice cold water one table spoon at a time and knead the flour until your dough begins to form. Continue adding water and kneading until your dough is completely form.

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wrap your dough in clear plastic wrap and place in the refrigerator and move on to making your filling.

In a saucepan over medium heat add your butter and onions, cook the onions until they are translucent. Stir in flour, salt and seasoning of your choice. Slowly stir in 1¾ cups of vegetable broth along with 1 cup of milk and simmer over medium heat until it thickens.

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Add shrimp and mixed vegetables to the sauce pan and allow to continue cooking. As for the consistency of the sauce simply add the remaining milk 1 tablespoon at a time until you have arrived at the sauce like consistency of your preference.

Now its time to assemble our pies. Dust your surface and rolling pin with flour and roll out your dough. Divide your dough into two halves. Roll, measure and cut half of  the dough to fill your pie dishes and place them inside, once filled with the dough, add the pie filling into each prepared crust.

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With the remaining dough roll, measure and cut the lids of your crust and add it to the top of each filled crust, sealing the edges of the crust. With a knife make slits into the lid of each pie and place the pies into the oven.

Bake for 30 minutes.

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Bon Appetit Time to Eat

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