Italian Pot Pies
Experience the ultimate comfort food with these irresistible Italian Pot Pies, a mouthwatering twist on a classic dish! Featuring savory Italian sausage, aromatic garlic, and a rich tomato-based filling infused with oregano, basil, and a touch of red pepper flakes, these individual pot pies are layered with gooey mozzarella and nutty Parmesan cheese. Topped with a flaky puff pastry crust, each ramekin transforms into a golden, bubbling masterpiece perfect for cozy dinners or entertaining guests. With a prep time of just 20 minutes, this recipe combines hearty Italian flavors with the ease of a one-dish meal. Serve these warm and delicious pot pies alongside a crisp green salad or garlic bread for a crowd-pleasing dinner that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 14 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup frozen peas
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 sheet store-bought puff pastry, thawed
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat.
Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Remove excess grease if necessary.
Stir in the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 additional minute, stirring constantly to avoid burning.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Let the mixture simmer for 8-10 minutes until slightly thickened.
Fold in the frozen peas and let cook for 1 additional minute. Remove from heat and set aside to cool slightly.
Divide the mixture evenly into six ramekins or oven-safe bowls. Top each with shredded mozzarella cheese, followed by a sprinkle of parmesan cheese.
On a lightly floured surface, roll out the thawed puff pastry. Cut into six rounds slightly larger than the diameter of your ramekins.
Place a pastry round over each ramekin, pressing lightly along the edges to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top of each pastry with the egg wash.
Using a sharp knife, cut a small slit in the center of each pastry to allow steam to escape while baking.
Place the ramekins on a baking sheet to catch any overflow. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Italian Pot Pies!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 323 mg | 25% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
