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Looking for a veg pie recipe

 
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danalou
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PostPosted: Wed Nov 01, 2006 10:41 am    Post subject: Looking for a veg pie recipe Reply with quote

I recently had a veggie pie that was wonderful and would like to find a similar receipe. It had a crust and about six or seven layers of vegetables, cheeses and some kind of sauce (unrecognizable) and the crust folded over the top - all baked in a tall pan. I think some of the vegetables were potato, kumara (similar to sweet potatoes/grown in New Zealand) and carrots. Does anyone have a receipe they've tried and loved?
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PostPosted: Fri Nov 10, 2006 7:02 pm    Post subject: Reply with quote

Food Network's Barefoot Contessa did this veggie pot pie the other day and it looked wonderful (I've tweaked it to match my tastes because the origingal recipe called for fennel bulb and that's not something I stock in my frig). This probably isn't what you were looking for but I thought I would share it anyway.

VEGETABLE POT PIE

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
Pastry recipe of choice (or see below)

Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake at 375F for 1 hour, or until the top is golden brown and the filling is bubbling hot.

PASTRY:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
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