Spiced Vegetable Pie

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Spiced Vegetable Pie

 

2 cups onions, chopped

2 cups ounces potatoes, chopped

2 1/4 cups carrots, chopped

2 cups celeriac, chopped

1 cup parsnips, chopped 1 cup mushrooms, sliced and

sauteed

2 1/2 tablespoons extra-virgin olive oil

salt and freshly ground pepper

2 teaspoons cumin seeds

1 tablespoon coriander seeds

1/2 teaspoon cardamom seeds

2 1/2 tablespoons flour

1 teaspoon ground turmeric

pinch of sugar

1 1/4 cups vegetable broth

pastry dough crust, recipe follows

egg wash

 

Cut the vegetables into uniform-sized cubes of about ½

inch. Heat the olive oil in a wide saute pan or frying

pan; add the onions, potatoes, carrots, celeriac and

parsnips. Season with salt and pepper, toss in the

oil, cover the pan, and sweat over gentle heat for 4

to 5 minutes.

Meanwhile, heat the cumin, coriander and cardamom

seeds in a pan until they smell aromatic, just a few

seconds. Crush lightly, add to the vegetables, and

cook for 1 to 2 minutes. Remove from the heat,

sprinkle the flour, turmeric and sugar over them, and

stir well.

Return to the heat and add the broth, stirring

continually. Cover pan and simmer for 20 to 30 minutes

or until vegetables are almost tender.

Preheat oven to 450 degrees.

Fill a dough-lined pan with the vegetable mixture,

including the sauteed mushrooms, the vegetables should

be almost, but not quite, cooked and cooled a little.

Brush the edges of the dough with the egg wash and put

on the pie dough lid, pinching the edges tightly

together. Roll out the trimmings to make pastry dough

leaves, twirls or other decorations for the top of the

pie. Make a hole in the center, then egg-wash the lid

and the decorations.

Bake for about 30 minutes.

Serves 6.

 

Pastry Dough Crust

3 1/2 cups flour

pinch of salt

1 cup plus 2 tablespoons butter

3/4 cup water

 

Sift the flour and salt into a mixing bowl and make a

well in the center. Cut up the butter, put it into a

saucepan with the water, and bring to a boil. Pour the

liquid all at once into the flour, mix together

quickly and beat until smooth.

At first, the dough will be too soft to handle, but as

it cools roll it out until it is 1/4 to 1/2 inch

thick. Use two-thirds to line a deep pan, about 8

inches in diameter and 1 1/2 inches thick. (The dough

may be made into individual pies if you prefer.) Keep

back one-third of the dough to make the lid.

 

 

 

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