Description
Roasted vegetables elevate this dish beyond traditional pot pie goodness.
Ingredients
- FOR THE CRUST:
- 1 stick Unsalted Butter, Chilled And Cut Into 1″ Pieces
- 1 cup All-purpose Flour
- ½ teaspoons Salt
- ¼ cups Ice Water
- FOR THE FILLING:
- 1 cup Diced Butternut Squash
- 2 whole Red Potatoes, Peeled And Diced
- 1 Tablespoon Olive Or Canola Oil
- 1 whole Small Onion Or Shallot, Peeled And Diced
- 2 Tablespoons Unsalted Butter, Divided
- 2 cloves Garlic, Peeled And Minced
- ½ cups Frozen Peas
- 2 Tablespoons All-purpose Flour
- 1 cup Milk
- 2 ounces, weight Shredded Gruyere Cheese
- 1 teaspoon Chopped Sage
- Salt And Pepper, to taste
Preparation
Preheat the oven to 400 F.
To make the crust, combine the butter, flour and salt in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse almost until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
While the dough is chilling, toss the diced squash and potato in the olive oil and place the mixture on a rimmed baking sheet that you’ve lined with parchment paper. Put it into the oven and roast for 40 minutes. Remove it from the oven when done but leave the oven on.
To make the filling, melt half of the butter in a large pan over medium heat. Add the onion and garlic. Saute on low to medium heat for 10 – 15 minutes or until the vegetables have softened. Stir in the roasted squash, potatoes and peas then remove the vegetables into a separate dish.
Melt the remaining half of the butter in the pan and whisk in the flour. Slowly whisk in the milk and continue whisking until all the flour has dissolved and the mixture begins to thicken. Stir in the cheese and sage. Add the vegetables back into the pan and season to taste.
Unwrap the dough and put it onto a lightly floured work surface. Roll out the dough and use your baking dish or ramekin as a guide for the size. I used two 12 ounce oven safe soup bowls and draped a circle of the dough into each to cover the bottom then cut circles for the tops. Divide the vegetable mixture equally between the two dishes. Cover each dish with a top dough circle and cut a few slits into the top. I had a little bit of dough left over so I cut out some leaf shapes as a decoration.
Bake for 40 – 45 minutes or until your crust is a light golden brown. Makes 2 dinner sized servings or 4 smaller lunch or appetizer sized servings.
