Roasted Vegetable Pot Pie

By The Canadian Living Test Kitchen

33 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	498498 cal
pro	8 g8g pro
total fat	27 g27g total fat
sat. fat	12 g12g sat. fat
carb	58 g58g carb
fibre	8 g8g fibre
chol	64 mg64mg chol
sodium	560 mg560mg sodium
% RDI:	-
calcium	77 calcium
iron	2424 iron
vit A	109109 vit A
vit C	110110 vit C
folate	5757 folate

Make the sour cream pastry with non-hydrogenated shortening (available at health food stores and some supermarkets) for a vegetarian dish.

Ingredients

Double-Crust Sour Cream Pastry Double-Crust sour cream pastry
1 egg yolk 1 1egg yolkegg yolks
Filling:
3 small sweet potatoes 3 3small smallsweet potatosweet potatoes
2 onions 2 2oniononions
2 sweet red peppers 2 2sweet red peppersweet red peppers or sweet yellow peppers
1 large fennel bulb 1 1large fennel bulbfennel bulbs
1 eggplant 1 1eggplant
8 cloves garlic 8 8cloves garlic
3 tbsp extra virgin olive oil 3 3tbsp tbspextra virgin olive oil
2 tsp herbes de Provence 2 2tsp tspherbes de Provence
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 cups frozen corn , thawed2 2cups cupsfrozen corn, thawed
2 tbsp butter 2 2tbsp tbspbutter or vegetable oil
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1-3/4 cups water 1-3/4 1-3/4cups cupswater
1-1/2 cups vegetable stock 1-1/2 1-1/2cups cupsvegetable stock
1-1/2 cups frozen peas , thawed1-1/2 1-1/2cups cupsfrozen peas, thawed
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1-1/2 tsp lemon juice 1-1/2 1-1/2tsp tsplemon 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.

Source : Holiday Celebrations: 2007