Mini-Italian Pot Pies

Although I did use the holidays as an excuse to make these little variations of a family favorite, by no means will I limit it to the holidays. This little concoction is what I'd like to call a 'happy accident' - a term that I commonly refer to tasty little surprises in the kitchen or of a new restaurant. Instead of the hearty meat, potatoes, and vegetables approach I decided on a little twist for the sake of my own curiosity: a white wine reduction + a combination of simple yet tasty (Italian-themed) ingredients. It's rather simple to put together and yet impressive from the outside looking in...give it a try and see what you think!

Prep Time: 1 hour 15 Minutes
12 Servings

1 Cup Spaghetti Squash, Roasted
4oz Cheese Roll, Prosciutto Mozzarella
1/2 Cup Golden Corn, Kernel
1/2 Cup Tomatoes, Diced
1 Package Pie Crust, Dough
1 Puff Pastry Sheet

8oz White Wine
1 1/2 Tsp Corn Starch
1 1/2 Cup Chicken Broth

Preheat oven to 400 degrees

Poke Spaghetti Squash with a fork a few times and place in oven for 1 hour on a cookie sheet or small pan. Set aside to cool. Once cool, peel off outer layer and separate from seeds into a bowl for later use. Reduce oven to 375 degrees. (You just learned how to 'roast' a squash...easy eh? Same applies to butternut and several other gourds.)

Spaghetti Squash, Roasted and Peeled
Spaghetti Squash and Corn/Tomato Mixture
While the squash is roasting: Roll both 9" prepared pie crusts into two balls. Separate into a standard muffin tin (12 balls) and press dough into the tin shape. Mix tomato and corn; season to taste (depends on you, but a light dusting of salt, pepper, and minced garlic did the trick). Cut the mozzarella into 12 small slices. Unroll the puff pastry sheet and use a glass or circular cookie cutter to create the tops to the pot pies, fold in half, and use kitchen scissors (or a knife) to cut two holes. 

Pot Pie Crusts
While the squash is cooling: Bake crusts for 5 minutes until slightly (but not fully) cooked. Press a slice of the mozzarella into the crust, top with a spoonful of spaghetti squash, and a spoonful of the corn and tomato mixture. Set aside.

Pot Pies with Filling
Reduce the white wine over medium to high heat and slowly pour in 1 1/4 cup of the chicken broth; season to taste (oregano was my only addition, the wine provided the bulk of the flavor).  Mix remaining chicken broth with corn starch and pour into the glaze mixture. Heat to boiling and until thickened. Spoon glaze over unbaked pot pies and top with the puff pastry 'lids'. Bake at 375 degrees for 20-30 minutes, or until crust is golden.

Pot Pies with Puff Pastry

Nutrition Info: (1 Serving)
Calories: 276, Total Fat: 15.8, Sat. Fat: 6.9g, Cholest.: 13.3mg, Sodium: 464.3mg, Carb.: 27.6g, Fiber: 0.5g, Sugars: 2.5g, Protein: 5.8g