Veggie Pot Pie with Cornmeal Pie Crust

Name: Veggie Pot Pie with Cornmeal Pie Crust
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters mushroom broth, warmed; 158 milliliters stalks celery, chopped (about; 1 large egg yolk; 296 milliliters all-purpose flour, plus more for the work surface; 4 Tbsps all-purpose flour; 1 sprigs fresh rosemary, leaves stripped and chopped; 6 sprigs fresh thyme, leaves stripped and chopped; 3 Tbsps ice water; 1 teaspoon kosher salt; 710 milliliters small new potatoes, medium dice (about; 237 milliliters parsnips, peeled and medium dice (about; 118 milliliters frozen peas; 4 servings Salt and freshly ground black pepper; 2 Tbsps sherry vinegar; 12 mediums shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups); 118 milliliters (1 stick) unsalted butter, chilled and cut into small pieces; 8 Tbsps vegetable oil; 177 milliliters white cornmeal, such as Weisenbergers; 710 milliliters large yam, peeled and medium dice (about

Veggie Pot Pie with Cornmeal Pie Crust might be just the main course you are searching for. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 1038 calories, 16g of protein, and 55g of fat per serving. If you have vegetable oil, butter, egg yolk, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Special equipment: Special equipment: Four 8-ounce ramekins

Equipment you will use

Ramekin

Combine the flour, cornmeal, and salt in a food processor and pulse to combine.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and pulse just until it resembles coarse crumbs.

Ingredients you will need

Butter

In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.

Ingredients you will need

Water

Egg Yolk

Dough

Equipment you will use

Whisk

Bowl

Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.

Ingredients you will need

Pie Crust

Cornmeal

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.

Ingredients you will need

Mushrooms

Parsnip

Potato

Celery

Cooking Oil

Yam

Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)

Ingredients you will need

Salt And Pepper

Spread

Equipment you will use

Baking Sheet

Pot

Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Sauce Pan

Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Whisk

Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.

Ingredients you will need

Sherry Vinegar

Mushrooms

Rosemary

Broth

Thyme

Peas

Equipment you will use

Ramekin

Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven.

Ingredients you will need

Crust

Dough

Roll