from MEATLESS COOKBOOK by Martha Stewart serves 4
Filled with a hearty mix of mushrooms, barley, and white beans, these potpies are just as satisfying as more traditional chicken versions. Phyllo dough offers a quicker - and delectably flaky - alternative to a pate brisee top.
INGREDIENTS
2 tablespoons extra virgin olive oil, plus more for brushing
1 onion, finely diced
2 carrots, thinly sliced
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling
INSTRUCTIONS
1. Heat olive oil in a large skillet over medium. Saute onion, carrots and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add win; cook, stirring up browned bits, until almost all the wine has evaporated.
2. Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.
3. Preheat oven to 425 degrees. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel. Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.
4. Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.
This was fairly easy to make. I have never worked with phyllo dough - but it was great! I also added some veggies that I had left over - some asparagus and broccoli. And I added some red pepper flakes - cause I like to spice things up!
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