Ingredients:

  • 250 g (2 cups) All-purpose flour
  • 115 g (8 Tbsp) Unsalted butter, cut into 1 cm cubes, very cold
  • 3 g (1/2 tsp) Fine sea salt
  • 60 – 75 ml (4 – 5 Tbsp) Ice water
  • 1 Large egg (for egg wash)
  • 5 ml (1 tsp) Milk or water (for egg wash)
  • 15 ml (1 Tbsp) Olive oil
  • 15 g (1 Tbsp) Unsalted butter (for filling)
  • 150 g (1 medium) Yellow onion, finely diced
  • 100 g (2 small) Carrots, peeled and finely diced
  • 50 g (1 medium stalk) Celery stalks, finely diced
  • 2 Garlic cloves, minced
  • 7 g (1 Tbsp) Fresh thyme leaves, stripped from stem
  • 30 g (1/4 cup) All-purpose flour (for roux)
  • 60 ml (1/4 cup) Dry white wine (optional)
  • 475 ml (2 cups) Vegetable stock, low sodium
  • 425 g (15 oz can) Canned Cannellini beans, rinsed and drained
  • 60 ml (1/4 cup) Double cream (Heavy cream) or whole milk
  • 5 ml (1 tsp) Dijon mustard
  • 15 g (2 Tbsp) Fresh flat-leaf parsley, chopped
  • Salt and fresh black pepper, To taste

Instructions:

  1. In a large bowl, whisk the 250g of flour and salt together.
  2. Add the cold butter cubes. Using your fingertips or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  3. Gradually stream in the ice water, mixing gently with a fork or spatula until the dough just comes together. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  4. Heat olive oil and 15g butter in a saucepan over medium heat. Add the onion, carrots, and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent.
  5. Stir in the minced garlic and fresh thyme. Cook for 1 minute until fragrant.
  6. Sprinkle the 30g flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste.
  7. Pour in the white wine (if using) and reduce by half. Slowly whisk in the vegetable stock to prevent lumps. Bring the mixture to a simmer, stirring until the sauce thickens significantly (coat-the-spoon consistency).
  8. Stir in the rinsed beans, double cream (or milk), and Dijon mustard. Simmer gently for 5 minutes. Remove from heat, stir in parsley, and adjust seasoning generously with salt and pepper. Allow the filling to cool slightly.
  9. Preheat oven to 200°C (400°F). Line a baking sheet. On a lightly floured surface, roll out the chilled dough to about 3 mm thickness. Cut four circles slightly larger than the tops of your ramekins.
  10. Spoon the filling equally into the four ramekins. Place the pastry circles over the filling. Trim and crimp the edges to seal them firmly. Cut 2–3 small steam vents into the centre of the pastry lids.
  11. Whisk the egg and milk/water for the wash. Brush the entire surface of the pastry lids generously. Bake for 35–40 minutes, or until the pastry is deep golden brown and crisp.
  12. Allow the pot pies to cool for 5–10 minutes before serving; the filling will set during this time.