Saturday, August 13, 2011

Farmer's Bounty Pot Pies with Chard, Potatoes and Summer Squash

Pot pies are great things to make when you have loads of produce. Mixed with a creamy herb gravy and baked in a flaky crust, almost any vegetable will do.

Yukon and sweet potatoes, bright red chard, carrots, onions and garlic tossed with fresh thyme and cilantro in a thick white wine sauce baked until tender on the inside and crusty on the out.

2 2/3 cup ap flour
1 tsp salt
6 tbl earth balance, cold and cubed
6 tbl vegetable shortening, cold and cubed
6-12 tbl cold water
2 tbl unsweetened almond milk

Combine the flour and salt. Add the butter and shortening and cut in the flour until the butter is in fine crumbs. Add 6 tbl of water and mix lightly. Add more water, 1 tbl at a time until the dough just comes together. Toss out on the counter and gently knead into 2 discs. Wrap in plastic and chill for 1 hour.
When the filling is ready, roll out one disc into a 9" pie pan with 1/2" of dough hanging off the edges. Fill high with pot pie filling.
Roll out the other disc and lay on top with 1/2" dough hanging off the edges. Press the two crusts together and fold under, tucking in. Prick a few holes in the top of the crust with a fork. Brush the top with a bit of almond milk.
Bake at 350 for 30 minutes until golden brown.

Vegetable Pot Pie Filling
7 tbl extra virgin olive oil, divided
1 yellow onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1 small red chili, seeded, minced
1/2 tsp red pepper flakes
1/2 head red swiss chard, stems-small dice and leaves roughly chopped
1 medium sized yukon gold, unpeeled, medium dice
1 small sweet potato, peeled, medium dice
3 garlic cloves, minced
1 yellow summer squash, medium dice
1/4 cup ap flour
3 cups vegetable broth
2 tbl white wine
1 tbl fresh thyme leaves
3 tbl chopped fresh cilantro
salt and pepper

In a large saute pan, heat 3 tbl of oil and add the onions, carrots, celery and red chili. Season with 1 tsp salt, 1/2 tsp pepper and red pepper flakes. Saute over medium-high heat for 7 minutes until the vegetables start to soften. Add the chard stems and both kinds of potatoes. Saute 10 minutes more until the potatoes are semi-cooked through. Add the garlic and summer squash and cook until the garlic is fragrant, 3 minutes.
Transfer the vegetables to a plate and add the remaining 4 tbl of oil to the pan. Sprinkle in the flour and whisk into a smooth paste, 2 minutes. While whisking, stream in the broth so no clumps remain. Make sure to scrape up any bottom bits on the pan. Add the wine, thyme and cilantro and simmer for a couple minutes to thicken. Add the vegetables back in along with the chard leaves. Toss to wilt the chard. Pour into prepared crust and following the crust instructions to complete.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.