Make the sour cream pastry with non-hydrogenated shortening (available at health food stores and some supermarkets) for a vegetarian dish.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
MethodGrease 2 rimmed baking sheets; set aside.
Filling: Peel sweet potatoes; cut into 1-inch (2.5 cm) chunks. Leaving root end intact, cut onions into 1-inch (2.5 cm) thick wedges. Seed and core red peppers; cut into 1-inch (2.5 cm) wide strips. Trim top of fennel; cut fennel into 1-inch (2.5 cm) chunks. Cut eggplant into 1-inch (2.5 cm) chunks.
In bowl, toss together potatoes, onions, red peppers, fennel, eggplant, garlic, oil, herbes de Provence, salt and pepper. Arrange on prepared pans. Roast in top and bottom thirds of 400°F (200°C) oven for 30 minutes.
Rotate and switch pans. Add corn to top pan. Roast until vegetables are tender and golden, about 30 minutes.
Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, stirring, for 1 minute. Whisk in water and stock; cook, whisking, until boiling and thickened, about 15 minutes. Add peas, parsley and lemon juice.
Divide vegetables among eight 1-cup (250 mL) baking dishes; pour sauce over top. Let cool.
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Cut to fit top of dishes and leave 1-inch (2.5 cm) overhang. With small decorative cutter, cut out steam vent. Brush edge of dish with water; place pastry over dish. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.)
Mix egg yolk with 1 tbsp (15 mL) water; brush over pastry. Bake on rimmed baking sheet in centre of 375°F (190°C) oven until hot and golden brown, about 55 minutes. Let stand for 5 minutes.
Nutritional facts Per serving: about
- Sodium 560 mg
- Protein 8 g
- Calories 498.0
- Total fat 27 g
- Cholesterol 64 mg
- Saturated fat 12 g
- Total carbohydrate 58 g
- Iron 24.0
- Folate 57.0
- Calcium 7.0
- Vitamin A 109.0
- Vitamin C 110.0