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Walnut Pot Pie

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Walnut pot pie

Jason Heiselman

Corporate R&D Chef

New York, N.Y.

Pot pie, a comfort-food favorite, gets a plant-forward spin in this recipe. Chef Jason Heiselman swaps out the traditional meat or poultry with a walnut-chickpea crumble spiced to taste like Italian sausage. Sweet potatoes, mushrooms and Brussels sprouts up the veggie content. It’s a nutritious, hearty dish that will appeal to vegetarians and meat fans alike.


Spicy walnut crumble

1 cup walnuts

1 cup cooked chickpeas

1 tbsp. extra-virgin olive oil

1 tbsp. all-purpose flour

1 tbsp. fennel seeds

1 tsp. red chili flakes

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. kosher salt

Walnut cream

2 cups walnuts

1 cup water

Pot pie

2 tbsp. vegetable oil

4½ oz. sweet potato, medium diced

4 oz. Brussels sprouts, quartered

5 oz. Spanish onion, medium diced

1 garlic clove, minced

5 oz. button mushroom, quartered

1 tsp. chopped sage

2 tbsp. extra virgin olive oil

3 tbsp. all-purpose flour

3 cups chicken or vegetable stock

1 tbsp. Worcestershire sauce

½ cup walnut cream

1 tsp. cracked black pepper

½ tsp. kosher salt

4 puff pastry discs (2.5 oz. each)

Egg wash or melted butter, optional


1. For crumble, preheat oven to 425 F and line a baking sheet with parchment paper. In food processor, combine shelled walnuts, chickpeas, olive oil, flour, fennel, chili flakes, granulated garlic and onion, oregano, basil and salt; process until it forms a coarse puree.

2. Spoon out nickel-sized, randomly shaped pieces of crumble and place on baking sheet. Bake for 10 minutes or until dried and sausage-like in texture.

3. Meanwhile, prepare walnut cream: In blender or food processor, puree walnuts and water until very smooth, light and fluffy. Cover and store in airtight container until ready to use.

4. For pot pie, in medium-sized saucepan over medium-high heat, heat vegetable oil. Add sweet potato, Brussels sprouts and onion; cook for 3 to 4 minutes, stirring occasionally. Add garlic and cook 1 minute more.

5. Stir in mushrooms and sage; cook 3 to 4 minutes. Add olive oil to pan, then stir in flour. Cook and stir for 2 minutes; add stock and Worcestershire sauce. Continue to stir as stock thickens. Stir in ½ cup walnut cream, pepper and salt.

6. Reduce oven temperature to 400 F. Place equal amounts of filling and sausage crumble into four 12-ounce oven-safe dishes. Place puff pastry disks on top of each; pinch around sides to seal in filling. Brush pastry with egg wash or melted butter, if desired. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.

Photo courtesy of California Walnuts

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