Spring Vegetable Potpies
At her restaurant, Christina's, Christina Reid-Orchid celebrates spring with these potpies topped with flaky puff pastry and filled with the best fresh vegetables the season has to offer.Plus: More Vegetable Recipes and Tips
May 2001
Gallery
Credit:
© Anna Williams
Recipe Summary
Ingredients
Directions
Make Ahead
The unbaked potpies can be refrigerated for 1 day. Bake for 40 minutes.
Notes
One ounce of dried morels can be substituted if fresh morels are unavailable. Soak the dried mushrooms in 1 cup of boiling water until thoroughly softened; drain.
Suggested Pairing
A wine with a silky texture, such as a light Sémillon or Sauvignon Blanc–Sémillon blend, will echo the potpies' creamy vegetable filling and buttery crust. Consider one from Australia or Washington State.