Posts tagged pie dough
Posts tagged pie dough
Do you ever get the hankering for a pot pie? I do ever since our trip to Disney World a couple of years ago. My favorite part of Disney is Epcot Center and eating at the various countries from around the world. We stopped at the Pub in the United Kingdom and although it was a mushroom shepherd’s pie, the flavors could really translate to a vegetable pot pie. Pot pie is an American Classic filled with beef or chicken and usually made by Swanson. I know that there were always pot pies in the freezer growing up and they used to take forever to heat in the oven before you could eat them. I really did not make a homemade pot pie until after I was married. And needless to say, the first couple were not worth eating.
I have since mastered the recipe and have adapted it to accomodate the vegan lifestyle. I still use my grandmother’s pie dough recipe, because I can find no other recipe that is comparable.
When I make it, it usually feeds 4 or 2 depending if I have any side dishes with it. Usually a side dish is not neccesary because it is filled with a plethora of vegetables already.
Vegetable Pot Pie
1 stalk celery, diced
1 small onion, diced
1 carrot, diced
1 parsnip, diced
1 potato, diced
5 mushrooms, sliced
1 T. worcestershire sauce
1 T. flour
1 T. oil
1 tsp. no beef broth concentrate
2 cups water
1/4 cup soy milk
Salt and pepper to taste
2 tsp Herbs de Provence
1 pie crust
In a medium frypan, heat oil, add onion, celery, carrot, parsnip, and mushrooms, and the potato, brown lightly. Add a little more oil and add the flour. Sprinkle with salt and pepper and the herbs de provence. Brown the flour lightly. Add the no beef broth concentrate and the worcestershire sauce and water. Bring to a boil and reduce to simmer for 5 minutes until the sauce thickens.
Spray a casserole dish with non-stick spray and add vegetable mixture to the casserole dish.
Preheat the oven to 400 degrees farenheit.
Roll out pie crust to fit the casserole dish, crimp the edges, and slit some holes in the crust with a knife.
Bake for 30 minutes or until the crust turns brown.
Let cool for 10 minutes before serving.
Ever wondered what to do with those leftovers hanging out in your refrigerator? I know we all have them. The question is what to we do to them to transform them into a completely different dish. I was looking for something that would handle my leftover veggie chicken and bean sloppy joe mix from two days ago, because I knew if I didn’t re-create the dish it would end up in the trash can once it became a science experiment in my refrigerator. Hand pies seemed like the solution to how to make the sloppy joe mix more inviting and easy to put into lunches. Just a simple pie crust would do the trick and it would be easy to snack on later if I had one of 8:30 pm snack runs.
My pie dough is a recipe handed down from my grandmother, who was a full blooded Swede. I don’t really know for sure if she realized that she was handing it down to me during one of her pie baking sessions for the annual family reunion out at Arden Dairy, where she grew up in Couerd’alene, Idaho or not. Pie dough needs to rest before rolling it out into whatever shape you are going to use to make the pie. Otherwise, it will inhale all the flour on the board as you are rolling it out. I always make it and then cover it with a gallon size ziplock bag and put in the refrigerator for 30 minutes to rest. It makes the most subtle flaky pie crust to die for.
Pie Dough for Hand Pies
2 cups flour
2/3 cup butter flavored shortening
1/2 tsp. salt
1 tsp. sugar
2-3 T. cold water
In a medium mixing bowl combine flour, shortening, salt and sugar. Using a pastry blender , blend the dough until the dough looks like chunky sand. Slowly add the water until the dough starts to form a ball and most of the dry ingredients are mixed into the ball. Lay some flour out on your counter and slightly knead the dough to form a ball. (Please do not over knead at this point or the dough will be too hard and not flake properly).
Put in a gallon ziplock bag and place in the refrigerator for 30 minutes.
Preheat your oven to 350 degrees farenheit.
Flour your counter and using half of the pastry dough. Roll out to about a quarter to and eighth of inch thick. Using a 3” cookie cutter, cut out circles for hand pie. Repeat by gathering the pie crust together and rolling out again.
Fill each pie with teaspoon of the sloppy joe mixture and seal the edges. Lay on the counter and crimp with the tines of a fork. Lay on cookie sheet sprayed with non-stick spray. Once all the pies are made, spray with non-stick spray and bake for 15-20 mimutes or until crust is lightly browned.
With half the pie dough I was able to make 8 hand pies. It also used up all of my leftover sloppy joe mixture. Who Hoo!
These are great grab and go snacks and you can put anything into the pie dough as long as it has enough body to mixture to stand up to a second baking.
Every week I plan on having a new remake recipe for leftovers in my refridge. The plan is to use some of the recipes on the blog as the medium for these so I do not have to dedicate time to the original recipe in the Leftover Layover segment.