Wednesday, July 25, 2012

Vegetable Pot Pie

Quick and easy dinner to make for your loved ones or just for you and leftovers!

Vegetable Pot Pie

Pie crust
1/4 c butter, cold
2 c flour
1/4 tsp salt
water

Filling
1/4 c (half a stick) of butter
1/2 tsp mustard seeds (optional, can also use fennel or cumin seeds)
1/2 yellow onion, diced
1 med carrot, diced
1 med potato, diced
2 cloves of garlic, minced
1 leek, sliced in half and sliced in pieces
1/2 c peas
1/2 c green beans
2 tsp parsley
2 tsp thyme
1 tsp pepper
1 tsp salt
1/4 c white wine
1 c vegetable broth
3 tbl flour
1/2 c milk

1. Make your pie crust by combining butter, flour and salt until crumbly. Add just enough water to mix and form a dough. Wrap in plastic wrap and place in the fridge while you make the filling.

2. Pre-heat oven to 350F.  In a saute pan, melt butter and add seeds. Let the seeds pop and when you smell the aroma add the onion, carrot, potato, leek, garlic and onion all at once. Saute on low and let the vegetables sweat for five to ten minutes or until onions are translucent.

3. Mix in parsley. thyme, pepper, and salt. Add wine, peas, green beans, and vegetable broth. Bring to a boil and let simmer until liquid is reduced by half- carrots and potatoes should now be tender.

4. Add flour and mix until all the liquid is absorbed, add more flour if necessary. Stir in milk and combine to create your gravy. Turn off heat and let stand for 5 mins.

5. In a 9 in pie plate or individual oven proof dishes, ladle mixture evenly into each one. Take out your pie crust and roll out on a lightly floured surface. Cut out a shape slightly larger than the pan(s) you are using. Roll crust on top of the prepared pan(s), prick with fork to create vents for steam.

6. Bake for 30-45 minutes or until crust is golden brown and filling is bubbly.



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