Monday, December 13, 2010

Veggie Pot Pie

Cold weather means comfort food in this house. That warm-your-belly kinda stuff. Food that reminds me of bein' a kid.

First, you'll need to make up the crust. I just kind of threw it all together, but this is basically what I used:

2 cups flour (I used about 2/3 regular, 1/3 wheat)
1/2 tsp salt
1 tsp baking powder
3 Tbs cold butter, cut into 1/2" cubes
2 Tbsp shortening
ice cold water

*this was enough dough for 1 standard pie plate, plus a small casserole dish that I used for hubby's chicken pot pie*

whisk the dry ingredients together in a large bowl. Cut in the fat, using a pastry cutter or two butter knits, or just massage it in with your fingers. Once the mixture has pea-sized lumps and smaller, slowly add in a couple of tablespoons of water, until the mixture can be formed (by mushing) into a ball. Gather it all up, pressing in any extra flour around the bowl. Form it into a flat disk and cover with plastic wrap. Chill for at least 1 hour.

Now you'll need to make the filling.

Last night I used:
2 carrots, sliced
2 medium potatoes, diced
handful of broccoli bits
1/2 cup each frozen green beans and shelled edamame (soy beans)
(butternut squash is awesome in this!)

Bring a pot of salted water to a boil and blanch each vegetable separately until tender crisp. Once they have been cooked, chill in cool water and set aside.

Meanwhile, make the sauce.

Saute 1/2 cup chopped onion in 2 tbsp olive oil and 1 tbsp butter. Cool until tender, then add 1 head roasted garlic, skins removed. Stir in 3 tbsp flour, then add 1 1/2 cups vegetable stock. Season to taste with salt, pepper, and herbs (like thyme, basil, etc), and add the cooked vegetables. Set aside.

Roll out the pastry to 1/8" thickness, making sure it is large enough for the pot that you'll cook it in.

Spoon the filling into a pie shell.
Top with 1/2 cup shredded Dubliner cheese. (parmesan or cheddar would be great, too!)
Beat 1 egg and brush the edge of the pie plate with it.
Place pie shell over top, pinching the edges under for a thicker edge crust. Brush with beaten egg and make a few slits for the pie to breath while it cooks.
I put the dishes on a cookie sheet to catch any drips.

Bake at 350 for about 25 minutes.

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