Veggie Pot Pie
Mixing baking and cooking into the equation, this pie provides both healthy eats and the pleasure of a buttery crispy crust. This one requires a bit more time out of your day.. but well worth the wait!
This meal incorporates baking and cooking components!
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Mise En Place:
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Pie Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water
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Filling:
4-6 cups of mushroom stock
1 cup Swiss chard (remove leaves from stem)
2 cups cubed butternut squash
1/2 cup mushrooms (optional)
3 cups cubed butternut squash
1 cup sliced carrots
1 cup chopped gold potatoes
4 tablespoons unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly cracked black pepper
3 tablespoons chopped fresh sage
½ cup flour
¼ teaspoon fresh ground nutmeg
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How To Make:
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Pie crust:
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1 Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
2 Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
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3 Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
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You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.
3 Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.
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4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
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5. Add Filling to Pie
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Pie Filling:
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1. Preheat the oven to 425 degrees F. Spray a 9x13 inch baking dish and oil the dish
2. Fill a saucepan with the squash, carrots and potatoes. Pour the mushroom Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
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3. While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, mushrooms, swiss chard, garlic, salt and pepper. Stir in the sage (keep on the stem). Cook, stirring often, until the onions, mushrooms, and swiss chard soften, about 5 minutes. Stir in the flour to thicken. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
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4. Slowly stream in the mushroom broth, stirring the entire time, so the filling thickens as you stir. Add the oven vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the nutmeg. Taste the mixture and season it with more salt and pepper if necessary. Remove Sage stem
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5.Pour the filling into the baking dish. Add the top layer pie crust over the filling and seal the edges with a fork. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan.(Optional) Use a sharp knife to cut slits in the puff pastry so the steam escapes.
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6. Bake for 35-45 minutes, or until the pastry is puffed and golden and the filling is bubbling through the vent slits. Let cool slightly before serving!
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