Thursday, October 23, 2008

BB: Vegetable Pot Pie

Mmm. . . it's Barefoot Bloggers time again! It was Deb's turn to pick this week, and she went all out . . . check out her pot pie pics on her blog, Kahakai Kitchen.

I applied a 1960s filter to the photo above, because I think vegetable pot pies seem like a retro comfort food. As you can tell, my pot pies turned out a little messy. It seemed like a lot of the filling oozed out the side and onto the baking sheet. I think I might have:
a) used too many vegetables (I didn't measure them); and
b) filled the individual pie dishes too full

Overall, I was pleased with how the recipe turned out. I would definitely make it again. Next time I think I will use my own pie crust recipe, season the filling a bit more, and try to get a better balance of vegetables to sauce. I added some shredded chicken to Ken's portion (he never fails to ask "where's the meat?" when I cook something with little or no meat), so that would be a good way to add some protein to the meal. You can also substitute vegetables to suit your taste. I'm glad I took time to try this recipe (and also glad that my taste-testers are always willing to help with dishes)!

Vegetable Pot Pie

12 tablespoons unsalted butter (1 1/2 sticks) 1 stick unsalted butter
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod white wine
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 sweet potato, peeled and cubed
1/2 cup frozen peas
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Melt the butter in a large pot over medium heat. Add the onions [and fennel] and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod or white wine, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned (translation: add more salt and pepper now, even if you don't think you should!).

Preheat the oven to 375 degrees F.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, [onions], and parsley to the sauce and mix well.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Recipe from Ina Garten's Barefoot Contessa Parties


Debinhawaii said...

Thanks for the nice comments--I am glad you liked the recipe. Personally I think oozing pot pies are best because they indicate the great things inside!

Suzie said...

Yours looks handmade and delicious. Oozing sides are definitely not a problem. Nice pies!

Denise Clarke said...

What wonderful comfort food! Makes me want to dig right in.