Now this is comfort food at it’s finest, Thanksgiving is around the corner and I figured while everyone is out making large, festive, feed-a-colony dinners, why not make some all time classics for those who are living the “small-er” life? Simple, comfort and hearty holiday meals.
Adding fresh sage gives this pie a more holiday feel to the dish. You can always add in fresh chopped rosemary or thyme and make it the highlight for your simple intimate holiday dinner.
Ingredients for Crust:
1 cup all purpose flour
6 tbsp cold vegan butter (Earth Balance)
1/4 ice cold water
1/2 tbsp melted vegan butter
*Prep: Use cold materials/ingredients. Place mixing bowl in the freezer for about 15 minutes while making the vegetable filling.
Ingredients for Filling:
2 tbsp olive oil
2 clove garlic, minced
1 small onion, chopped
1 carrot, diced
1 small potato, diced
1/4 cup all purpose flour
1 1/4 cup vegetable broth
1/2 frozen peas
2 small sage leaves, finely minced
salt and pepper, to taste
Steps for Filling:
Preheat oven to 400 degrees
Meanwhile, heat oil on medium-high heat. Saute garlic, onions, carrots and potatoes for about 7-8 minutes until onions are translucent. Potatoes should be cooked but not entirely mushy.
Add flour and stir. Then add vegetable broth and stir, scrapping the bottom bits. Add sage, salt and pepper to taste. Set aside.
Steps for Crust:
Add flour into chilled mixing bowl. Add 6 tbsp cold butter and cut into flour using a fork or pastry cutter. Then use your hands to mix until mixture is a course cornmeal like texture. Slowly add water and mix until a dough forms. Roll dough into a ball.
Flour working surface and roll out dough into 1/2-1/4 inch thick. Using a cookie cutter or top of your ramekin, cut 2 large crust “tops.”
Fill 2 large ramekins with vegetable filling and top each with the crust “top”. Brush on melted butter on top of the crust and bake for 30-35 minutes or until crust is slightly golden and filling starts to bubble.
Serve warm and immediately.