Thursday, November 25, 2010
For the pie crust
1 cup all purpose flour
4 tbsp very cold butter (cut into pieces)
salt to taste
1/2 cup ice cold water
For the filling
2 cups chopped vegetables (carrots,peas,beans,corn,mushrooms)
3 cloves garlic (minced)
1 onion (finely chopped)
1/2 cup vegetable stock
1/2 cup milk
1 tsp flour
1 cup shredded cheese ( parmesan, mozarella & cheddar)
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
salt to taste
For the top crust
1 half boiled potato, peeled & shredded
salt & pepper to taste
In a food processor, pulse together cold butter, flour& salt till the butter becomes the size of peas. Add the ice cold water & pulse till the ingredients are combined. Dump this onto a floured surface, knead for a min & refrigerate the dough in a ziploc bag.
Heat 2 tsp oil in a pan. Add minced garlic & onion, saute till soft. Add the chopped veggies & stock. Cook till the veggies are tender. Add salt, pepper & cayenne pepper to taste. Mix 1 tsp flour with the milk. Add the milk & shredded cheeses to the veggies. Cook for 2 mins & turn off the heat.
Roll out the refrigerated pie crust dough to the size of the pie pan. Carefully lift the pie crust & place it in the pie pan. Pour in the veggie-cheesy filling. Top with the shredded potato as the top crust. Sprinkle with salt & pepper. Spray with cooking spray.