a pot pie medley
i havent posted in a very very long time. but i made this last night and just had to post. because it is awesome.
pot pies with leeks and potatoes
preheat oven to 450
you need little foil pot pie pans from the store. or a muffin tin for really big muffins.
1: pie crust
2 cups flour
1/4 wheat germ
3/4 cup shortening (earth balance shortening)
6 tablespoons very cold water
put shortening and dry ingredients into a bowl, cut with 2 knives to make pea sized balls. add the water one tablespoon at a time, mix until it just forms a ball. divide into 2 pieces. roll out until its about 1/8 inch thick, cut into circles just a little bigger than your pans.
put the pie crust into little pot pie foil tins. bake 5 minutes by themselves. set aside.
2: veggies
i used: red potatoes, carrots, 2 leeks, 3 cloves garlic, corn (cut from the cob, it was almost bad but perfect to use), and leftover kale.
cook the leeks until they are quite soft, in a little bit of (butter) (i used earth balance margerine)
then seperately, cook the other veggies until they are just done, maybe a little bit on the uncooked side. use LOTS of pepper, mmm. mix with leeks and set aside.
3: sauce
crush 2 cloves of garlic and put into a saucepan with 1/2 stick of margerine, whisk until melted and garlicky smelling. put in several handfuls of flour to make a roux. whisk together and let cook, while whisking, for about 20 seconds, DONT let it burn. pour SOYMILK into the pot, i think i used about 2 cups. whisk until blended, and then let it sit. it will start to get thick pretty quickly, add more if its too thick. continue to whisk and remove from heat when its thick, but still pourable.
4: put it together
put the veggies in the pie pans, pour sauce over the top of them until just full. roll out a little more dough for top crusts. maybe sprinkle salt and herbs on the top. put in oven on a cookie tray. check it after about 10 minutes, should just be getting a little color, should be done by 25 minutes later.
the crust was so flaky and wheat-y. the veggies were perfect. i can't even explain how fun this was to make, and how darn tasty it is. i made extra veggies for later too. eat eat eat yum yum yum.
pot pies with leeks and potatoes
preheat oven to 450
you need little foil pot pie pans from the store. or a muffin tin for really big muffins.
1: pie crust
2 cups flour
1/4 wheat germ
3/4 cup shortening (earth balance shortening)
6 tablespoons very cold water
put shortening and dry ingredients into a bowl, cut with 2 knives to make pea sized balls. add the water one tablespoon at a time, mix until it just forms a ball. divide into 2 pieces. roll out until its about 1/8 inch thick, cut into circles just a little bigger than your pans.
put the pie crust into little pot pie foil tins. bake 5 minutes by themselves. set aside.
2: veggies
i used: red potatoes, carrots, 2 leeks, 3 cloves garlic, corn (cut from the cob, it was almost bad but perfect to use), and leftover kale.
cook the leeks until they are quite soft, in a little bit of (butter) (i used earth balance margerine)
then seperately, cook the other veggies until they are just done, maybe a little bit on the uncooked side. use LOTS of pepper, mmm. mix with leeks and set aside.
3: sauce
crush 2 cloves of garlic and put into a saucepan with 1/2 stick of margerine, whisk until melted and garlicky smelling. put in several handfuls of flour to make a roux. whisk together and let cook, while whisking, for about 20 seconds, DONT let it burn. pour SOYMILK into the pot, i think i used about 2 cups. whisk until blended, and then let it sit. it will start to get thick pretty quickly, add more if its too thick. continue to whisk and remove from heat when its thick, but still pourable.
4: put it together
put the veggies in the pie pans, pour sauce over the top of them until just full. roll out a little more dough for top crusts. maybe sprinkle salt and herbs on the top. put in oven on a cookie tray. check it after about 10 minutes, should just be getting a little color, should be done by 25 minutes later.
the crust was so flaky and wheat-y. the veggies were perfect. i can't even explain how fun this was to make, and how darn tasty it is. i made extra veggies for later too. eat eat eat yum yum yum.