Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 * Exported from MasterCook * Vegetable Pot Pies Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 245 Serving Size : 1 Preparation Time :0:00 Categories : Pies And Pastry Vce:Stews & Stir-Fries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Tender golden crust over a vegetable stew never fails to entice. Use the standard Pie Crust, Galette Dough, or the yeasted doughs, rolled very thin, or puff pastry (see separate recipes). (Commercial frozen puff pastry is perfectly legitimate in my book!) Make sure the vegetable stew is at room temperature. Roll out the dough, cut it to fit the dish, then brush one side of the dough with beaten egg and set it, egg side down, on the vegetables. Flute the edges as you would for a deep-dish pie. Fashion scraps into decorations - leaves, hearts, stars, geometric designs, whatever you fancy - and fasten them to the dough with a bit of egg glaze. Lacking scraps, score the top attractively with the tip of a knife, cutting into but not through the pastry. Brush with beaten egg. Bake at 425F for 12 minutes, then lower the heat to 350F and finish baking, about 35 minutes in all. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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