Walnut Pot Pie

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