Vegetable Pot Pie

[Guest guest]

Vegetable Pot Pie

 

1 tablespoon canola oil

1 large yellow onion, diced

2 cloves garlic, minced

2 cups water

2 medium parsnips, peeled and diced

2 cups white potatoes, diced

4 medium carrots, peeled and diced

1 tablespoon dried parsley

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups green peas, fresh or frozen

4 cups unbleached white flour

1 1/2 teaspoons salt

1 1/2 cups canola oil

1/2 cup water

 

Preheat the oven to 400 degrees.

 

To make the filling, in a large saucepan heat 1 tablespoon of the oil over

medium

heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add the water,

parsley, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer.

Cook

over medium-low heat, stirring occasionally, until the vegetables are tender,

about

20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash

the potatoes and parsnips against the side of the pan with the back of a spoon.

Remove from the heat and let cool slightly.

 

To make the crust, in a large mixing bowl combine the flour and salt. Blend in

1-1/2

cups of the oil and water and form a large moist ball of dough. Divide dough

into

four balls of equal size. On a lightly floured, flat surface, roll out the balls

of dough into 1/8-inch-thick rounds about 10 inches in diameter. Place two of

the

rounds into the bottom of two lightly greased 9-inch-round deep-dish pie pans.

Bake

for 5 to 7 minutes; cool for about 5 minutes.

 

Pour the filling equally into the pie pans. Cover the filling with the two

remaining

round crusts, and crimp the edges with a fork. Pierce the tops with a fork two

or

three times. Bake until the tops are lightly browned, about 20 to 25 minutes.

Cool

for 10 minutes before serving.

 

______

PeoplePC Online

A better way to Internet

http://www.peoplepc.com