pot pies are a big hit around here. i've only made them 5 or 6 times. we have some larger ramekins that are meal-size. it's pretty simple to cook up a filling and then put pre-made puff pastry on top. when I first made them I put the pastry on the side of the ramekin as well, but the pastry didnt cook enough and wasnt worth the bother. so now it just goes on top.
tonight's pies were the best ever, in my humble opinion. see photo - recipe is for five people ...
saute 1 large onion, 1 red capsicum, 3 stalks celery, 4 large mushrooms in marg/butter and some olive oil with pepper and salt. add 2/3 cup white wine and some fresh thyme and simmer to reduce wine by half.
then add a 300 ml carton of cream, 2/3 cup grated cheddar cheese and 1/3 cup grated parmesan and heat gently. cook gently, stirring until cheese is melted. add 2-3 tsp cornflour mixed with 1/4 cup water. simmer gently until thickened.
place mixture into pots and top with puff pastry. do a funky thing with the pastry edges. brush with milk (or egg if you want to waste an egg....)
cook at 220 degrees for about 20 minutes.
i've previously done these as a beef and red wine and mushroom thing too. the funny thing is that a couple of the girls don't like casseroles... so make it into a pie... (yes Stephen. thanks.)
of course, I dont mind it myself...