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Monday, October 19, 2015

Roasted Autumn Vegetable Pot Pies



I've had this recipe on my Pinterest board for a while, waiting for the right time to make it. The weather has been a crazy mix of fall, winter and now more like spring, but all of the autumn vegetables are available in the stores. You should make it on a weekend, instead of a weeknight. There are a lot of instructions, but this recipe is worth it.

Recipe from the Candid Appetite

Ingredients:
-1 small butternut squash (or half of a large one) peeled, seeded and diced
-1 small baking pumpkin (or half of a large one) peeled, seeded and diced
-2 large carrots, peeled and diced
-1/4 pound Brussels sprouts, trimmed and quartered
-1 small cauliflower (or half of a large one) cut into chunks
-2 tablespoons olive oil
-kosher salt
-freshly cracked black pepper
-pinch of crushed red pepper flakes
-3 tablespoons unsalted butter
-1 large yellow onion, diced
-4 garlic cloves, minced
-1 pound crimini mushrooms, stemmed and sliced
-2 dried bay leaves
-1 teaspoon fresh thyme, chopped
-1 teaspoon fresh rosemary, chopped
-3 tablespoons all-purpose flour
-2 cups vegetable stock
-1/2 cup Greek yogurt
-3/4 cup frozen peas, thawed
-1 egg, whisked with a splash of water

Black Pepper Rosemary Crust
-2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 tablespoon freshly cracked black pepper
-1 tablespoon fresh rosemary, chopped
-1/2 cup (1 stick) unsalted butter, very cold and diced
-2 egg yolks
-1/4 cup buttermilk


First make the crust, in a large bowl, whisk together the flour, baking powder, salt, black pepper and rosemary. Add the cold butter and rub with your fingers until the butter breaks down and resembles coarse crumbs (the size of peas).

In a small bowl, whisk together the egg yolks and milk. Add it to the flour and stir with a rubber spatula until the dough comes together. Use your hands to shape the dough into a disk. If you find the dough to be too dry, add a splash more buttermilk. Cover with plastic wrap and chill for at least 1 hour.

While the dough is chilling, prep the vegetables. Divide the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower between two large baking sheets. Drizzle with olive oil and season with salt and black pepper. Give the veggies a toss to evenly coat and roast at 425 degrees in the oven for about 20 to 25 minutes or until the veggies are golden brown and crispy. Halfway through roasting, shake the pans to redistribute the vegetables.

Once the vegetables are in the oven, start to prep the other ingredients. Heat a large heavy-duty pot over medium-high heat. Melt two tablespoons of butter and add the chopped onions and garlic. Saute for about 5 minutes or until the onions begin to soften then season with salt, black pepper, and a pinch of crushed red pepper flakes. Stir and continue to cook until just caramelized. Add the sliced mushrooms and cook for another 5 minutes, until they have browned and then stir in the chopped thyme, rosemary and dried bay leaves. Cook for another 5 minutes.

Move the veggies to one side of the pot and add the remaining 1 tablespoon butter, allow to melt, and then add the flour. Stir and cook for about 30 seconds. Slowly add the vegetable stock, stirring the entire time to evenly combine everything together. Lower the heat and allow to thicken about 10 to 15 minutes. Check for seasoning and adjust accordingly. Stir in the roasted vegetables from earlier. Add the greek yogurt and frozen peas, stir together and cook for another minute. Remove from heat and allow to cool slightly.

Divide the filling between four ramekins and then remove the dough from the fridge. On a floured surface, divide into four pieces and then use a rolling pin to create four circles. I decided to take a more rustic approach, so mine aren't perfect, but you can cut yours into a better circle to make them more pretty. Top each ramekin with a piece of crust and place the ramekins onto a baking sheet. Brush each crust with a little egg wash and then bake for 20-25 minutes at 375.






This recipe was a lot of work, I wish I hadn't made it on a week night, it really should have been a weekend project. I struggled with the dough, next time I will use a pre-made pie crust and season it with the black pepper and rosemary. The filling was really good and my leftovers impressed one of my co-workers so much, that I sent him home with a copy of the recipe. 

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