Down-Home Vegetable Pot Pie

[Guest guest]

Down-Home Vegetable Pot Pie 01-JAN-01 p. 56

Serves 8—Egg-free

 

 

This is like the one you remember from childhood, only

without the chicken. (See make ahead instructions at

end of recipe.) The baking powder in the pastry gives

it a light, flaky top.

 

 

1 stalk celery, finely chopped ( 2/3 cup)

1 Tbs. vegetable oil

1/4 cup all-purpose flour

1 1/2 cups vegetable broth

1 cup milk

1/2 tsp. dried thyme

1 large onion, finely chopped (1 1/2 cups)

Pastry topping

1 2/3 cups unbleached all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1/2 tsp. baking powder

1 stick (8 Tbs.) cold unsalted butter, cut into small

pieces

4 1/2 Tbs. ice-cold water

2 medium all-purpose potatoes, peeled and cut in

1/2-inch dice (2 1/3 cups)

2 large carrots, peeled and cut into 1/2-inch dice (1

cup)

1 1/2 cups frozen corn

1 1/2 cups frozen peas

1 1/2 Tbs. unsalted butter

1. Make pastry: In food processor, combine flour,

sugar, salt and baking powder and pulse on/off until

blended. Add butter and pulse on/off until mixture

resembles fine crumbs. Add 3 tablespoons ice water.

Pulse on/off until mixture is evenly dampened.

Sprinkle with remaining 1 1/2 tablespoons water and

process until dough forms large crumbs and can be

easily packed.

 

2. Transfer dough to work surface and form into ball.

Knead dough 2 or 3 times, then place on large sheet of

plastic wrap. Flatten into 3/4-inch thick disk. Wrap

in plastic and refrigerate 1 hour.

 

3. Preheat oven to 400ûF. Meanwhile, make filling.

Bring medium pot of lightly salted water to a boil.

Add potatoes, carrots, corn and peas; boil 5 minutes.

Drain vegetables and transfer to medium bowl.

 

4. In medium saucepan, melt 1 1/2 tablespoons butter

over medium heat. Add onion and celery and cook,

stirring often, until onion has softened, 8 to 9

minutes. Stir in oil and flour and cook over low heat,

stirring, 1 minute. Stir in vegetable broth. Increase

heat to medium. Cook, stirring, until mixture

thickens, about 2 minutes. Stir in milk and cook,

stirring constantly, until thickened, about 1 1/2

minutes. Pour sauce over vegetables and stir to mix

well. Season with thyme and salt and pepper to taste.

 

5. Transfer vegetables to 9 1/2- or 10-inch deep-dish

pie pan; smooth top. Let cool 15 minutes. On a sheet

of lightly floured wax paper, roll pastry into circle

just slightly larger than pie pan. Invert pastry over

pie pan and peel off paper. Tuck edges of pastry

inside edge of pan; poke several steam vents in crust

with knife. Bake until pastry is golden, 50 to 60

minutes. Let stand briefly before serving.

 

PER serving: 390 CAL; 8 G PROT; 17 TOTAL FAT (9 SAT.

FAT); 50 G CARB.; CHOL; 431 MG SOD.; 5 FIBER

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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