Wednesday, January 15, 2014

Vegetarian American Pot Pie with Whole Wheat Crust

This is an adaptation of the classic American pot pie. I have always wanted to make a pot pie but I had not baked anything so elaborate before. As it turned out it was fairly easy. The secret to the crust is "keep it cold". The filling is mainly sauteed vegetables in white sauce. Once I figured that out I realized I could use whole wheat flour for the crust and substitute paneer (cottage cheese) for the meat.

I wanted to make a traditional pot pie so I picked the double crusted pot pie. The whole wheat in the crust made the pie nutritious and very filling. This recipe serves six people.


You will need
For the crust
2 cup whole wheat flour
1 cup cake flour
1 cup butter
1 cup cold water
1 tsp. salt

For the filling
2 carrots
1 stick celery
1 onion
1/3 cup all purpose flour
4 tbsp. butter softened
1 tsp. dried thyme
2 cups vegetable stock
salt
black pepper

To make the crust, in a mixing bowl add the whole wheat, cake flour and salt. Chop cold butter into small cubes and mix it in the flour. Try not to break it up too much. Mix very cold water into the flour until you can make it into a ball. Do not knead.


Divide the dough into two and wrap each one with a plastic wrap. Put it in the refrigerator for at least one hour.


To make the filling chop the carrots, celery and onions into small cubes. Heat 1/4 tbsp. of butter in a pan. Add the vegetables and saute well. Keep aside. In a separate bowl whisk the flour and the butter together. Keep aside.


In a pan heat the vegetable stock. Ladle some of the heated stock into the flour mixture and whisk. Now add the flour mixture into the pan with the vegetable stock and bring it all to a boil. Turn off heat. Add in the chopped vegetables and thyme. Season with salt and pepper. The filling is ready.


Butter a pie dish and preheat the oven to 375 F.
Remove the dough from the refrigerator. Roll out one of the balls to a size that would cover the bottom of the pie dish generously. Line the pie pan with the rolled out dough. Roll out the other ball of dough to almost the same size.


Fill the pan with the filling mixture.


Cover with the second rolled out ball of dough. Tuck the top under the bottom and press down with a fork.


Score the top of the pie with a knife making sure the knife cuts all the way through to the filling. This is needed to prevent the filling oozing out the sides.


Place the pie pan in the oven and bake for about 45 minutes. Let it rest for about 10-15 minutes.


Serve hot.

No comments:

Post a Comment

Please leave a comment. I would love to hear from you.