VEGETABLE PIE

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Vegetable Pie image

A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.

Provided by Fred Eiden

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 26

1 cup white flour
1/2 cup wheat flour
1/2 cup butter
2 -3 teaspoons cold water
1 teaspoon oil
1 onion, chopped
1 potato, diced
1 large carrot, sliced into rounds
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon Hungarian paprika
salt and pepper
1/2 cup frozen peas
1/2 cup frozen corn
1 cup mushroom, sliced
4 teaspoons butter
3 teaspoons white flour
1 cup milk
1 teaspoon mustard
1 cup cheddar cheese, grated
1/4 teaspoon nutmeg
2 teaspoons butter
3 pieces bread, crumbled
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon Hungarian paprika

Steps:

  • -------Prepare crust----------.
  • Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
  • ---------Prepare vegetable filling---------.
  • Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
  • -----------Prepare sauce----------.
  • Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
  • ----------Prepare topping-----------.
  • Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
  • ------------Make a pie-----------.
  • Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
  • Because this crust is hearty, I prefer to precook it a bit.
  • Experiment with this to find your own preference.
  • The trick to this recipe is preparing the filling, sauce, and topping concurrently.
  • I usually end up finishing up the sauce last, but I have not given up hope.

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