Award-winning food blogger Izy Hossack has a cookbook out that will reawaken your love of the kitchen. Read it, cook it and add some brand-new favorites to your everyday repertoire. These caramelized onion, thyme and bean pot pies are perfect for a hearty vegetarian weeknight dinner.
When I learned how to caramelize onions I think it awoke some onion-hungry part of me that I never knew about before. I’ve since found that if you’re in the kitchen caramelizing onions don’t doubt that you will attract pretty much anyone into that room. It’s an intoxicating smell. I gave in and used them here bumping up the sweet, onion flavor with the addition of leeks too!
Note: The recipe makes a perfectly satisfying soup if you make it without the pastry lid and simmer the mixture for an extra ten minutes.
- 2 onions, peeled and finely sliced
- 1 tablespoon vegetable oil
- 1 leek, outer leaves removed, cleaned and finely sliced
- A large pinch salt
- 4 large carrots, thinly sliced into coins
- 3 tablespoons plain (all-purpose) flour
- 3 cups vegetable stock
- 1/2 cup dry white wine
- zest of 1 lemon
- 1 teaspoon fresh or dried thyme (plus some extra for garnishing)
- 1 14-ounce can cannellini, butter or black-eyed beans, drained and rinsed
- 2 tablespoons cream cheese (low-fat is fine)
- Salt and freshly ground black pepper, to taste
- Flaky Pastry, chilled for at least 30 minutes
- 1 egg, beaten
For the pot pies
In a large, deep frying pan, dry-fry the onions, stirring over a medium heat until they start to brown. Add the oil, leek and salt, then continue to cook for about 20 minutes, until caramelized and golden.
Add the carrots and the flour over, then stir until everything is coated. Gradually stir in the vegetable stock and wine, then mix in the lemon zest, thyme, beans and cream cheese. Season to taste with salt and pepper and simmer for 5 minutes.
Divide the mixture between four 16-ounce ramekins or small pie dishes. Preheat the oven to 400°F. Divide the pastry into 4 squares. On a lightly floured surface, roll out each square so it’s a little bigger than a ramekin then trim the edges. Cover each filled ramekin with a square of pastry and pierce a cross into the top using a sharp knife to let out the steam as it cooks. Place the ramekins on a baking tray, brush the pastry with beaten egg and sprinkle with extra thyme leaves then bake for 35-45 minutes until completely golden.