Now, to be clear, these were SUPER YUMMY...but...
They were just too much dang work. Even when I wasn't a mom, these would have been too much work in my opinion. I will use the dough in the future for a different pot pie, but I will not be putting in 3 days worth of work for something like this again.
Please note the Picture is not mine. This is the photo from Bon Appetit Magazine that made me want to make them.
Mushroom Thyme Pot Pies
Ingredients
Makes 8 Servings
Dough
2¼ cups all-purpose flour
1½ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 tablespoon distilled white vinegar
Mushroom Gravy
2 tablespoons olive oil
5 tablespoons unsalted butter, divided
1 medium onion, chopped
1 tablespoon tomato paste
1 pound crimini mushrooms, stems trimmed, quartered
½ cup dry sherry
4 cups low-sodium chicken broth
¼ cup dried porcini mushrooms
3 tablespoons all-purpose flour
Assembly
½ fennel bulb, chopped (I used a bit of fennel seed with
celery instead)
1 cup red pearl onions, peeled (I just used diced white)
3 tablespoons unsalted butter, divided
Kosher salt, freshly ground pepper
2 sprigs thyme, plus leaves for serving
8 ounces oyster or maitake mushrooms (I just used
crimini)
All-purpose flour (for surface)
1 large egg
Flaky sea salt
Special Equipment
Eight 6-oz. ramekins
Preparation
Dough – I made
this on Monday before I made this dish on Wednesday
Whisk flour and salt in a large bowl. Work in butter with
your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup
ice water in a small bowl and drizzle over flour mixture; quickly work in with
your fingers until a shaggy dough forms.
Turn out dough onto a work surface and press together,
working just enough to form a smooth ball with no dry spots. Wrap in plastic
and chill until very cold, at least 2 hours.
Do Ahead: Dough can be made 3 days ahead. Keep chilled.
Mushroom Gravy – I
made this on Sunday before I made this dish on Wednesday
Heat oil and 2 Tbsp. butter in a medium saucepan over
medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add
tomato paste and cook, stirring often, until color darkens and paste completely
coats onion, about 1 minute. Add button mushrooms and cook, stirring
occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add
sherry and cook until almost completely evaporated, about 5 minutes. Add broth
and porcini mushrooms. Bring to a simmer and cook until reduced by half (about
2½ cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a
medium bowl, pressing down on solids; discard solids.
Heat remaining 3 Tbsp. butter in a large saucepan over
medium. Whisk in flour and cook, whisking often, until flour begins to smell
nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom
broth and increase heat to medium-high. Bring to a simmer and cook 1 minute.
Remove from heat.
Do Ahead: Gravy can be made 3 days ahead. Let cool; cover
and chill.
Assembly - I assembled them on Tuesday before baking them on Wednesday
Place a rack in middle of oven; preheat to 425°. Combine
fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season
with kosher salt and pepper. Bring to a boil over medium-high, cover, and
reduce heat. Simmer until fennel and onions are crisp-tender, 5–8 minutes.
Uncover; cook until liquid evaporates, 15–18 minutes. Let cool.
Heat remaining 2 Tbsp. butter in a large skillet over
medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms
are browned and tender, 6–8 minutes. Let cool; pluck out thyme.
Divide fennel mixture and mushrooms among ramekins. Spoon
gravy over top. Divide dough in half. Working with one at a time, roll out to
¼" thick. Cut out 2 rounds about ½" wider than the diameter of
ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
Whisk egg, a pinch of kosher salt, and 1 tsp. water in a
small bowl. Brush dough with egg wash; place over ramekins, brushed side down.
Press firmly around sides to adhere. Brush tops of dough with egg wash;
sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet
and bake until crusts are golden brown and domed, 25–35 minutes.
Do Ahead: Pot pies (without brushing outside of pastry
and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash
separately and chill.
