Thursday, October 23, 2008

BB: Vegetable Pot Pie

This weeks choice was brought to you by Deb of Kahakai Kitchen. She chose a yummy Vegetable Pot Pie. Now, I have to be honest, I have always been a little suspicious of pot pies. What are the trying to hide under that yummy crust? When it is a chickenor turkey pot pie I always think they are trying to sneek in dark meat. I do not like dark grosses me out to no end.

But this one I had control over. I got to pick what went into it...and believe you dark meat went into this recipe!

Vegetable Pot Pie
Ina Garten, Barefoot Contessa Parties
Serves 4
12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise (I ommitted this)
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod (I ommitted this)
pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound) (I ommitted this)
1 1/2 cups asparagus tips (I ommitted this)
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots) (I ommitted this)
1 1/2 cups peeled, 3/4-inch-diced butternut squash (I ommitted this)
1 1/2 cups frozen small whole onions (1/2 pound) (I ommitted this)
1/2 cup minced flat-leaf parsley

I subbed out the veggies for what looked good at the farmer's market that morning. I used broccoli and cauliflower.

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
flaked sea salt and cracked black pepper

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

I made one large pot pie. I didn't have large enough dishes to do individual pot pies. I also added

chicken. And, I cheated...I didn't make the crust. I had 2 pie crusts in my freezer that were about to expire, so I wanted to use them up.

Michael loved it! Woo hoo!

1 comment:

Debinhawaii said...

Your pie looks beautiful and sounds delicious. I am glad you liked it and could control the meat! ;-)