For this blog post today, I wanted to share a few of my favorite savory pie recipes. Pot pies, deep dish pie, shepards pie….How can you be born and raised in New York state and not know what the term “Hot Pie” refers to?? Exactly what happened to my husband Richard. We were out at one of our favorite Italian restaurants a few years back and they are popular for there “Hot Pie” or at least that what the sign outside said, ha ha! After a tasty meal there one night, he asked the waitress, “So, what kind of hot pie do you have?” The waitress looked at him with this confused look on her face, not understanding his question…. I quietly whispered in his ear…”It’s pizza sweetie…pizza”. True story. To this day he dreams of that hot pie, lol! Ok, ok…so I owe you the Shepard’s Pie recipe and pictures. It’s MIA for now…#toomanyrecipes #foodbloggerproblems
Loaded Veggie Pot Pie with Cornmeal Crust ~
For Cornmeal Crust
1 1/4 cups all purpose flour
3/4 cup fine cornmeal
1/2 teaspoon salt
1 stick, plus 2 tablespoons unsalted butter, sliced into small cubes
1 large egg yolk
2 tablespoons cold water
For Roasted Vegetable Filling
2 chayotes squash
4 stalks celery
2 medium russett potatoes
4 tablespoons olive oil, plus 2 more for saute
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon smoked paprika
Salt and fresh cracked pepper, to taste
1/2 cup sweet onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
6 cups vegetable or chicken broth
2 tablespoons red wine vinegar
3 tablespoons cornstarch
3 tablespoons water
You will need 1 more egg, plus 1 tablespoon water to make the eggwash to brush the tops of the crust.
1. To the food processor, add the flour and cornmeal and salt, pulse a few times. Add the butter, pulse a few more times to mix in the butter. Beat the egg yolk with 2 tablespoons of cold water and add to the crust mixture. Pulse a few more times, but do not over process. Pour crust mixture out onto a lightly floured surface and work with hands until dough forms. Cover with plastic wrap and set aside.
2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside. For the filling, you want to dice all of the fresh vegetables into uniform size. Add them to a large bowl, toss them with the thyme, marjoram, smoked paprika, salt, pepper and olive oil. Transfer to the baking sheet and roast for 30 minutes, turning halfway through cooking time.
3. In a large pot, heat 2 tablespoons of olive oil to medium heat. Add the onions and garlic and cook for 5 minutes. Add the broth and red wine vinegar ,bring to a boil, taste for salt and pepper. In a small bowl, mix the cornstarch and water until smooth. Whisk it into the simmering broth until it thickens. Add in all of the roasted veggies, frozen peas and corn. Cook for 5 minutes.
4. You will need 6 large ramekins that can hold at least 2 cups of filling. Divide the filling into the ramekins. Using a knife, divide the pie crust into 6 equal portions. Roll out on a lightly floured surface, just big enough to fit over the filled ramekin. Before adding the crust, using a little water, wet the edges of the ramekin. Beat the egg with tablespoon of water, brush the tops of crust and use a fork to pierce the tops. Bake for 30 minutes or until golden brown. Let sit for 10 minutes before serving. ields 6 servings.
Notes: This recipe was adapted from food network. You could add some cooked chicken for a heartier pot pie if you like. I just used whatever I had available in my pantry. It needed something spicy, lol! next time.
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