Vegetable Pot Pie | Cooking with Kurt

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often less expensive and still provides nutrients.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can be healthier but may be more costly.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: biscuits

Phyllo dough is lighter, while biscuits are more affordable.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas are a great protein source and often cheaper.

Melt a whole stick of butter over medium heat in a pan.

Add 2 sliced yellow onions and 1 bulb of fennel sliced crosswise to the pan.

Sauté until translucent for about 10 to 15 minutes.

Reduce heat to low and add 0.5 cups of all-purpose flour, cooking for 3 minutes while stirring occasionally.

Slowly add 2.5 cups of vegetable stock, 1.5 teaspoons of salt, 0.5 teaspoons of ground black pepper, and a pinch of saffron.

Bring to a boil and let simmer for about 5 minutes, stirring occasionally.

Add 3 tablespoons of heavy cream and stir.

Boil 1.5 cups of diced potatoes in salted water for about 10 minutes, checking doneness with a fork.

Set the cooked potatoes aside.

Boil 1.5 cups of asparagus, 1.5 cups of diced carrots, and 1.5 cups of diced butternut squash for about 5 minutes, then drain well.

Add the drained vegetables and 1.5 cups of small frozen whole onions to the sauce.

Add 0.5 cups of chopped parsley and fold into the sauce gently.

In a food processor, combine 3 cups of all-purpose flour, 1.5 teaspoons of salt, and 1 teaspoon of baking powder. Pulse to mix.

Add 0.5 cups of vegetable shortening and 1 stick of sliced butter, pulsing until the mixture resembles peas.

With the motor running, add 0.5 cups of ice cold water and stop when the dough starts to come together.

Dump the dough onto a floured surface and knead quickly into a ball, keeping it cold.

Wrap the dough in plastic and refrigerate for 30 minutes.

Preheat the oven to 375°F.

Add the vegetable filling to a large pie dish.

Make an egg wash with 1 beaten egg and 1 tablespoon of water.

Roll out the dough to cover the dish with about half an inch extra on each side.

Carefully unroll the dough over the dish and crimp the edges to seal.

Brush the top with egg wash and make three slits on top.

Sprinkle a little salt and cracked pepper on top.

Bake in the preheated oven for about 60 minutes at 375°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens