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Individual Pot Pies

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Mini Pot Pies

Created in this Craftsy class

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Apple Pie
Food & Cooking
Rhubarb Pie #2
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
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Share a little about the ingredients and techniques used to create this dish/item. Crust: 4 oz whole wheat flour pastry flour -- I ground it myself with a Whisper mill, 8 oz white flour, 1 tsp dried thyme (not ground), 1 tsp salt, 1 tsp baking flour, 8 oz Earth Balance Vegan Buttery Sticks, 4 oz cold water.-----Filling: two small potatoes, peeled, and cooked in a microwave, and cubed. 3 leaves of Dino Kale, cut into thin ribbons, and then cut into small pieces, 2 cups of frozen mixed vegetables (carrots, peas, green beans, and corn), 1 Tbsp dried parseley ---- Sauce: 2 cups soymilk, 3 Tbsp nutritional yeast, 1/2 of a small onion, 1 tsp salt, 1/2 tsp pepper, 1 Tsp Earth Balance, 3 Tbsp flour, all put into a blender and then poured over the other filling ingredients in a sauce pan. Brought to a boil and then taste to balance seasonings.

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What are you most proud of? The crust is the best one so far -- I am getting used to working with it by hand.

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What advice would you give someone starting this project? This is WAY better than the premade variety. Go for it!

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I forgot to mention one ingredient in the filling; 1/2 package of Oven Roasted Tofurky Deli Slices,

09/22/2013 Flag

They look great. I would make the crust a little thicker next time and use an all egg, egg wash to give the little beauties more color.

09/23/2013 Flag