Beet & Berry Dessert Pot Pies
SERVES: 4-6
PREP TIME: 15-20 MINUTES
TOTAL TIME: 40-60 MINUTES
Winning Recipe by Shannon K. of SC
Ingredients
- 1 (15-oz.) jar Aunt Nellie’s Sliced Beets, chopped and drained (reserve ¼ cup liquid)
- 1 pint fresh blueberries
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1 sheet thawed puff pastry dough (approx. 10” x 15”)
- Confectioners sugar for garnish
Directions
- Preheat oven to 375˚ F. Place 6 (6 to 8-oz.) ramekins on a baking sheet and set aside.
- In a medium saucepan, combine chopped Aunt Nellie’s Beets, reserved beet liquid, blueberries, brown sugar, flour, vanilla, cinnamon, thyme, and salt. Cook over medium heat for 10-15 minutes, stirring regularly, until thickened.
- Divide and place beet-berry filling into ramekins on baking sheet. Roll out puff pastry dough. Using a large round biscuit/cookie cutter or a cup/glass, cut out 6 puff pastry circles and place one on top of the filling in each ramekin. Mix egg and water together to make an egg wash. Brush egg wash over pastry.
- Bake at 375˚ F for 30-40 minutes until filling is bubbly and puff pastry is browned. Remove from oven and allow to cool 5-10 minutes. Dust with confectioners sugar before serving. Makes 6 dessert pot pies.
