VT Entertaining: Cheddar-Vegetable Pot Pie

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Cheddar-Vegetable Pot Pie

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 168

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FILLING***

1 tablespoon canola oil

1 large yellow onion -- diced

2 cloves garlic -- minced

2 cups water

2 medium parsnips -- peeled

and diced -- (about 1 1/2 pound)

2 cups diced white potatoes -- (peeled if desired)

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

1 cup shredded low-fat cheddar cheese

***CRUST***

4 cups unbleached white flour

1 1/2 teaspoons salt

1 1/2 cups canola oil

1/2 cup water

 

Makes 12 servings.

 

Preheat the oven to 400F.

 

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, parsnips, 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 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 the 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. Sprinkle the cheddar cheese

evenly over the tops. Cover the filling with the two remaining round

crusts, and crimp the edges with a fork. Pierce the tops with a fork 2 or

3 times.

 

Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for

10 minutes before serving. To serve, cut the pie into wedges and serve

with the Boston Baked Beans with Seitan and Sautéed Zucchini with Tomatoes

and Parsley (see separate recipes.)

 

Helpful Hint: You may substitute up to half of the unbleached white flour

with whole-wheat pastry flour, if you prefer.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving: 466 calories, 9 g Protein; 27 g Fat; 45 g Carbohydrates; 6 mg

Cholesterol; 642 mg Sodium; 4 g Fiber.

 

 

 

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