Vegetable Pot Pie

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Vegetable Pot Pie

 

Adapted from Vegetarian Times Vegetarian Entertaining

Posted by Vegetarian Guide on November 18, 1998

Serves 12

 

Filling

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

 

Crust

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.

 

Adaptation of Above Recipe

 

Posted by Jennye on November 19, 1998

I made veg' guide's recipe last night and it was great. I have to admit

to altering it a bit though. I added a little butternut squash with most

of the vegetables and a package of Meat of Wheat and some soy milk

(about 1/2-3/4 cup I think) to it when I added the peas. The soy milk

gave it a nice creamy texture (I let it cook in for a few minutes) I

also had a box of puff pastry in the freezer that I wanted to get rid

of. Each puff pastry could be used for a whole pie. I just cut it in

half and then rolle it out to the right size. 1 box made 2 pies

perfectly (and the crust was soo light and wonderful and I didn't have

to make a pie crust.

This is only for whe you are feeling really lazy though! Puff pastry

isn't exactly great for you but, then again, neither is pie crust.

*sigh*), and I trimmed the edges (because it was square) before I

crimped them a baked it. After it was done, I baked the rest of the

scraps on a baking sheet at 325 with a little turbinado sugar sprinkled

on them and then sent the batch of them to work with my DH for his

coworkers.

I froze the second pie after I baked it and am planning on bringing it

to work for the Thanksgiving potluck. I'm going to see how many people I

can fool with the fake chicken!