Vegetarian pie recipe
A comfort food classic, made vegan! The vegan pie is ready in about an hour and makes a delicious main dish for any holiday.
For the dough
- 2 teaspoons of dried sage
- 1/4 teaspoon baking powder
- 1/2 cup cold unsalted butter
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 7 tablespoons of ice water, more if needed
For the vegetarian pie filling
- 1 large Yukon Gold potato
- 2 medium carrots
- 1 red pepper
- 5 tablespoons olive oil, divided
- 1 3/4 cup vegetable broth
- 1 medium yellow onion
- 1/2 cup frozen peas
- 1/4 cup pesto
- 1/2 tablespoon of dried oregano
- 1 large shallot
- 1 15-ounce can cannellini beans
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 cup parmesan, coarsely grated
First, preheat the oven to 450 ° F.
Then, prepare the crust: In a medium bowl, combine the all-purpose flour, kosher salt, baking powder and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until you get a coarse meal texture.
Sprinkle ice water over the flour, stirring gradually with a fork until the dough sticks. Add additional water by tablespoon until the dough comes together with your hands, but isn't sticky (add a little more water or flour if needed). Shape dough into a ball and refrigerate in a covered container until filling is ready, or at least 30 minutes.
Prepare the garnish: cut the shallot into slices. Drain and rinse the cannellini beans in a colander, shaking them. Place a large skillet over medium-low heat and add 2 tablespoons of olive oil. Add the shallot and beans to the pan in a single layer. Add a pinch of kosher salt and cook, without stirring, for 3 to 4 minutes until the bottoms are golden and crisp; the beans are going to pop up a bit, so you can use a splash screen if you have one. Stir, then cook without stirring for another 3 to 5 minutes until the beans and shallots are crisp and golden brown (some may fall apart). Remove from the heat and place the beans in a bowl.
Meanwhile, cut the potato and carrots into 1/2-inch cubes. Dice the onion and cut the pepper into 1/2-inch cubes.
In the hot pan over medium-high heat, add 1 tablespoon of olive oil. Add the potatoes, onion, bell pepper and carrots. Cook, stirring occasionally, until the potatoes are tender and can be lightly browned, about 10 minutes. When the potatoes are tender, reduce the heat to low. Add oregano and flour and stir until vegetables are coated. Add the vegetable broth, peas and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and stir in the pesto, Parmesan, crispy beans and shallots. Taste and adjust the seasoning as desired.
Pour filling into a 9-inch deep pie dish or small baking dish, or several small baking dishes. Fill it only to the top so that the filling does not overflow: there may be a small amount of filling left, depending on your pie plate and the size of the vegetables.
Remove the dough from the refrigerator and spread it out on a floured surface until it is large enough to cover the pan. Work quickly because the dough is easier to work with when it has just come to room temperature. Drape the dough over the pan and remove the excess dough. Crimp the edges lightly (it's a rustic pie, so it doesn't have to be perfect!). Cut 4 small slits to release the steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush the dough.
Bake for 20 to 25 minutes until the crust is golden and crispy. Place a tray on the rack below to catch any spills. Remove from oven and let cool for 5 minutes before serving. Happy Cooking Time.