Walnut Pot Pie
Jason Heiselman
Corporate R&D Chef
New York, N.Y.
Pot pie, a comfort-food favorite, gets a plant-forward spin in this recipe. Chef Jason Heiselman swaps out the traditional meat or poultry with a walnut-chickpea crumble spiced to taste like Italian sausage. Sweet potatoes, mushrooms and Brussels sprouts up the veggie content. It’s a nutritious, hearty dish that will appeal to vegetarians and meat fans alike.
Ingredients
Spicy walnut crumble
1 cup walnuts
1 cup cooked chickpeas
1 tbsp. extra-virgin olive oil
1 tbsp. all-purpose flour
1 tbsp. fennel seeds
1 tsp. red chili flakes
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. kosher salt
Walnut cream
2 cups walnuts
1 cup water
Pot pie
2 tbsp. vegetable oil
4½ oz. sweet potato, medium diced
4 oz. Brussels sprouts, quartered
5 oz. Spanish onion, medium diced
1 garlic clove, minced
5 oz. button mushroom, quartered
1 tsp. chopped sage
2 tbsp. extra virgin olive oil
3 tbsp. all-purpose flour
3 cups chicken or vegetable stock
1 tbsp. Worcestershire sauce
½ cup walnut cream
1 tsp. cracked black pepper
½ tsp. kosher salt
4 puff pastry discs (2.5 oz. each)
Egg wash or melted butter, optional
Steps
1. For crumble, preheat oven to 425 F and line a baking sheet with parchment paper. In food processor, combine shelled walnuts, chickpeas, olive oil, flour, fennel, chili flakes, granulated garlic and onion, oregano, basil and salt; process until it forms a coarse puree.
2. Spoon out nickel-sized, randomly shaped pieces of crumble and place on baking sheet. Bake for 10 minutes or until dried and sausage-like in texture.
3. Meanwhile, prepare walnut cream: In blender or food processor, puree walnuts and water until very smooth, light and fluffy. Cover and store in airtight container until ready to use.
4. For pot pie, in medium-sized saucepan over medium-high heat, heat vegetable oil. Add sweet potato, Brussels sprouts and onion; cook for 3 to 4 minutes, stirring occasionally. Add garlic and cook 1 minute more.
5. Stir in mushrooms and sage; cook 3 to 4 minutes. Add olive oil to pan, then stir in flour. Cook and stir for 2 minutes; add stock and Worcestershire sauce. Continue to stir as stock thickens. Stir in ½ cup walnut cream, pepper and salt.
6. Reduce oven temperature to 400 F. Place equal amounts of filling and sausage crumble into four 12-ounce oven-safe dishes. Place puff pastry disks on top of each; pinch around sides to seal in filling. Brush pastry with egg wash or melted butter, if desired. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.
Photo courtesy of California Walnuts