Get ready to transform your dinner routine with these irresistible Mini Pot Pies that combine the earthy richness of black lentils, the subtle sweetness of fennel, and the aromatic touch of thyme. These bite-sized wonders are not just a meal, but a culinary adventure that will transport your taste buds to a world of flavor and comfort. Perfect for busy weeknights or impressive weekend gatherings, these mini pot pies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup black lentils, cooked
- 1 fennel bulb, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 cup vegetable broth
- 1 package pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 4-cup muffin tin by lightly greasing each cup with cooking spray or butter.
- In a medium skillet, heat olive oil over medium heat. Sauté chopped onions and diced fennel until they become soft and translucent, approximately 5-6 minutes.
- Add minced garlic and fresh thyme to the skillet, cooking for an additional 1-2 minutes until fragrant. Stir continuously to prevent burning.
- Incorporate cooked black lentils into the vegetable mixture. Pour in vegetable broth and simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Roll out pie crust and cut circles slightly larger than the muffin tin cups. Press these dough circles into each muffin cup, ensuring they cover the bottom and sides completely.
- Spoon the lentil and fennel mixture evenly into each pie crust, filling them about 3/4 full.
- Cut additional pie crust into smaller circles to create tops for the mini pies. Place these on top of each filled cup, crimping edges to seal and creating small venting slits.
- Brush the tops with an egg wash (optional) to achieve a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling.
- Remove from oven and let cool for 5-10 minutes before carefully removing from the muffin tin. Serve warm.
Tips
- Ensure your lentils are well-cooked but not mushy - they should maintain a slight bite for texture.
- Use cold pie crust and work quickly to keep the dough flaky and tender.
- Don't overfill the muffin cups - leave a little space for the filling to bubble and steam.
- For a vegan version, replace egg wash with plant-based milk or olive oil for browning.
- Make ahead tip: You can prepare the filling a day in advance and assemble the pies just before baking.
- For extra flavor, consider adding a splash of white wine or a pinch of smoked paprika to the filling.
- Let the pies rest for a few minutes after baking to help them set and make removal easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 5mg
