Tuesday, 17 November 2009

• Pot Pie

  So here's a little story from the Karma Kitchen.
  For New Years my in-laws are coming to visit... I know it is a long way off but it has caused this young cook complete stress (what can I say, I like control). So these omnivores, whom I love, and whom love me, are very traditional about food. They are also very sure that if my fiance and I do not eat meats/eggs/cheese, we will surely die... which is true, but no sooner then they will, we plan on living a nice long healthful lives. Also, they think there is no way our food can be delightful to eat. I fully intend to prove them wrong... but it has sent me into a tizzy of looking for new satisfying recipes for veggies and omnis alike. I want a menu outlined day by day, meal by meal for the duration of their stay. I do not know how long they are staying, but I intend to have my bases covered. Which brings us to today's entry!
  
  Pot Pie
  
   
  
  The Crust
  (please note, this crust recipe is for savory veggie pies... not fruit pies... if you use it with a fruit pie you will fail)
  
  Ingredients:
  2 cups flour
  1/2 tsp salt
  2/3 cup shortening or margarine (I used Earth Balance)
  8 Tbsp cold water
  1 tsp dried parsley
  1 tsp dried thyme
  
  Directions:
  1. In a bowl combine flour, salt, shortening and spices, mix until a fine meal
  
  
  
  2. Add water 2Tbsp at a time and mix until dough can be formed into a ball
  
  
  
  3. Divide dough into two, roll out half so it fits into your pie plate, wrap the other half in plastic wrap and set in fridge along with the prepared pie plate until ready for use.
  
  
  
  Pot Pie Filling
  
  Ingredients:
  2 tablespoons olive oil
  1 onion, chopped
  1/2 cup of mushrooms chopped
  6 clove garlic, minced
  2 potatoes, peeled and diced
  1 14oz can of mixed veggies (you could do this all fresh, I was looking for convenience today)
  2 cups vegetable broth
  1 tsp salt
  1 tsp pepper
  1 tsp thyme
  1 tsp parsley
  1/4 cup water
  2 Tbsp flour
  2 Tbsp soy sauce
  
  Directions:
  preheat oven to 425f
  1. Combine onions, mushrooms and garlic with oil in a large sauce pan, cook for 3-5 minutes, stirring often until mushrooms and onions get wilt-y
  
  
  
  
  2. Add potatoes and vegetable broth (if using fresh veggies dump them in now... along with an extra cup of water) bring to a boil then reduce to a simmer for 5 minutes. Add salt, pepper, thyme, and parsley.
  3. In a measuring cup mix 1/4 cup of water soy sauce and flour until smooth.
  
  
  
  4. Add flour mixture to vegetables as well as your canned veggies, mix thoroughly until sauce thickens.
  5. Pour into prepared pie crust, roll out your second ball of dough large enough so it can cover the pie with its filling, cut a vent into it so the steam can escape. Cover and press around edges of pie plate to seal.
  
  
  
  5. Pop in the oven, cook for 20-30 minutes.
  
  
  
  When I removed the pie from the oven I realized there was a bubble in my crust when I rolled it out, at least it didn't hurt the taste =D
  

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