Le Petite Vegetarian Pot Pies
Team: Green Mt Le Petite Cheftains
Host School: Green Mt Union High School
Age Group: Middle School
Ingredients
Biscuit: 4 Cups All Purpose Flour, 4 Teaspoons Bsking Powder,2 Teaspoons Sugar,11/2 teaspoon Salt, 1 Cup Diced Butter, 2 cups Buttermilk
Filling: 2 Tablespoons Butter,1 Small Head Fennel Chopped Finely,1/4 cup Yellow ONion Finely Chopped,2 Medium Carrots peeled and diced,1/4 Cup Flour,
1 cup Vegetable Broth,1 Cup MIlk,1 Cup Frozen Baby Peas,1 Cup Quorn, Diced,1 Tablespoon Dried Chives,2 Tablespoons Dried Parsley, Salt and Pepper to taste.
1 Tablespoon Apple Cider Vinegar, 1 Egg White, Parmesan Cheese, finely Grated (Optional)
Quorn is a meatless,Soy Free,Low Fat Meat Alternative.
Preparation Instructions
Biscuits: In food processor pulse ingredients to resemble coarse crumbs. Slowly add buttermilk until soft dough is formed.
Knead on floured board until dough is smooth. Roll out and cut 12 Biscuits, then mold into muffing tins to make a cup pressing firmly on bottom and sides.
Filling: In saucepan melt butter until foaming and vegetable cook until carrots are soft 2 or 3 minutes. Sprinkle flour over to coat cook for 1 or 2 minutes.
Carefully add broth and milk and stir until smooth. Remove from heat add peas,herbs and vinegar. Spoon into biscuits evenly,brush edge with egg whites
and sprinkle with parmesan cheese. Bake 15 to 20 minutes.