Roasted Vegetable Pot Pie
Make the sour cream pastry with non-hydrogenated shortening (available at health food stores and some supermarkets) for a vegetarian dish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 498 |
| pro | 8 g |
| total fat | 27 g |
| sat. fat | 12 g |
| carb | 58 g |
| fibre | 8 g |
| chol | 64 mg |
| sodium | 560 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 24% |
| vit A | 109% |
| vit C | 110% |
| folate | 57% |
-
Double-Crust Sour Cream Pastry
1 egg yolk
Filling:
3 small sweet potatoes (about 1 lb/500 g)
2 onions
2 sweet red or yellow peppers
1 large fennel bulb
1 eggplant
8 cloves garlic
3 tbsp (50 mL) extra-virgin olive oil
2 tsp (10 mL) herbes de Provence
1/2 tsp (2 mL) each salt and pepper
2 cups (500 mL) frozen corn, thawed
2 tbsp (25 mL) butter or vegetable oil
1/3 cup (75 mL) all-purpose flour
1-3/4 cups (425 mL) water
1-1/2 cups (375 mL) vegetable stock
1-1/2 cups (375 mL) frozen peas, thawed
2 tbsp (25 mL) chopped fresh parsley
1-1/2 tsp (7 mL) lemon juice
Preparation:
Grease 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.
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.
Source
Holiday Celebrations: 2007
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For more ideas on cooking with Real Cream, click here |
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