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Pinto Pot Pie with Dill Puff Pastry

Pinto Pot Pie with Dill Puff Pastry

This Pinto Pot Pie features spring vegetables and beans dressed in a creamy cognac sauce topped with a flaky dill-flecked puff pastry.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Course Main Course
Servings 6

Equipment

  • A large casserole dish

Ingredients
  

Dill Puff Pastry

  • 160g (5.5oz) unsalted butter softened, cut into cubes
  • 1 tbsp Dijon mustard
  • ¾ tsp kosher salt divided
  • 250g (9oz) all-purpose flour
  • 2 tbsp fresh dill finely chopped
  • 40g cold unsalted butter cut into cubes
  • 100ml (3.5 fl oz) cold water
  • 1 large egg beaten

Pinto Pot Pie Filling

  • 2 tbsp olive oil
  • 3 shallots sliced into half-moons
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 2 carrots peeled and chopped
  • 1 cup sugar snap peas ends trimmed, sliced in half
  • 1 bunch asparagus wooden ends removed, coarsely chopped
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • ¼ cup cognac
  • cups milk I used 2%
  • 1 tbsp Dijon mustard heaping
  • 2 tbsp creme fraîche heaping
  • 2 (540ml, 18 fl oz) cans pinto beans drained and rinsed
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh tarragon finely chopped
  • 1 egg beaten

Instructions
 

For the Pastry

  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the Dijon mustard and 1/2 teaspoon of the salt. Beat the butter on medium until all the ingredients are thoroughly integrated.
  • Place the butter mixture in the center of a large piece of parchment paper and fold the paper around it to form a rectangular package measuring roughly 14 x 16 cm or  5.5 x 6 inches. Keep the package together as you roll the butter out to evenly fill the space you’ve created. Once the butter is even, transfer the parcel to the fridge and let chill for 1 hour.
  • While the butter plate is chilling, make the dough. Place the flour in a large bowl. Add the remaining salt and dill. Whisk to combine. Add the cold unsalted butter. Using the rubbing method or a pastry blender, cut the butter into flour mixture until it resembles breadcrumbs.
  • Stream in the cold water and stir to combine. Once the dough starts to form, transfer it to a floured surface. Lightly knead the dough, but be quick and light with your movements - you don’t want to overwork the dough. Wrap tightly in plastic wrap and transfer to the fridge. Let chill for 1 hour.
  • Take the dough out of the fridge and place it on a well-floured surface. Roll the dough out into a 16cm x 30cm rectangle. Unwrap the butter plate and place it over half of the dough. Fold the other half of the dough over top and pinch to form a seal. Roll the dough out to once again form a 16 x 30 rectangle, then fold the dough like a letter and wrap it in parchment paper, taking care to keep it oriented the same way when you transfer it to the fridge. Let chill for 30 minutes.
  • When the 30 minutes are up, take the dough out and place it once again on a well-floured surface. Rotate the dough 90 degrees - this why I wanted you to take note of the dough’s orientation - and roll it out to a 16 x 30 rectangle. Fold the dough like a letter and transfer it to the fridge to chill for another 30 minutes.
  • You’re going to repeat this step another 3 times for a total of 4 folds. When you finish the last fold, transfer the dough to the fridge and let chill for at least an hour before rolling out for the final time.

For the Filling

  • Pour the olive oil into a large, deep skillet. Heat over medium until shimmering. Add the shallots and a pinch of salt, sauce over low until just translucent. 
  • Add the garlic, celery, and carrots. Sauté until slightly softened - about 5 minutes. Add the mushrooms and saute until nearly cooked through. We want the mushrooms to leech off as much liquid as possible before adding them to the final pie. 
  • Once the mushrooms are in a good place add the snap peas and asparagus. Sauté them briefly. Once all the veg is sautéed to their various states of doneness, transfer them to a large bowl and set aside.
  • Melt the butter in the skillet. Whisk in the flour to form a roux. Add the cognac and whisk it into the roux. Slowly whisk in the milk and stir in the Dijon mustard and creme fraîche. Taste and season with salt accordingly.
  • Add the pinto beans to the skillet along with the sautèed vegetables and the herbs. Toss to coat. Pour the pot pie filling into a large casserole dish, cover, and let cool on the counter before thoroughly chilling in the fridge.
  • When you’re ready to bake the pie, preheat the oven to 375°F. In a small bowl beat one large egg. Using a pastry brush, brush the egg all over the edges of your casserole dish.
  • On a floured surface, roll the puff pastry out until it is wide and long enough to handily cover the top of the casserole dish. Drape the pastry over the casserole dish and tuck in the sides. Form a seal using a fork and trim off the excess pastry, leaving a good amount of overhang.
  • Cut a vent in the center of the pastry and brush with the remaining egg mixture. Transfer the pie to the oven. Bake for 55 minutes or until the pastry is golden. Scoop the pot pie into bowls and serve immediately.
Keyword asparagus, beans, Mushrooms, pinto beans, Pot Pie