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Archive for November 23rd, 2010

My weak attempt at lattice-crust-making aside, this was a great little pie. Really more like soup with a crust, but thoroughly warming and tasty. Of course, I used some soy parmesan instead of the real thing, and also used baby spinach leaves instead of kale. Also used my own crust, a lower-fat version from Dorene Gilletz.

Lattice crust minestrone pot pie (adapted from Food&Wine)

2 tablespoons extra virgin olive oil

3 medium leeks, white and light green parts only, halved lengthwise and thickly sliced

3 celery ribs, halved lengthwise and sliced crosswise 1/4″ thick

2 carrots, halved lengthwise and sliced crosswise 1/4″ thick

4 garlic cloves, minced

1 2-pound butternut squash – peeled, seeded, and cut into 1″ chunks

12-ounces baby spinach

1 15-ounce can Northern white beans, or cannellini beans, or white pinto beans

1 24-ounce can diced tomatoes

5 1/2 cups chicken broth

2 teaspoons chopped rosemary

1 bay leaf

grated soy parmesan, for the soup and the crust

kosher salt and freshly ground pepper

Pastry for one pie (recipe to follow)

Heat the olive oil in a large saucepan. Add the leeks, celery, carrots, and garlic; cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, spinach, tomatoes, beans, chicken broth, and rosemary and bring to a boil. Add the bay leaf and a sprinkle or two of the soy parmesan, and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely.

Meanwhile, prepare the pastry (recipe below) and refrigerate for 20 minutes. Then, on a flat surface between two sheets of parchment paper, roll out the pastry to a round, or 1″ larger than your bowl. Using a pizza cutter, cut the pastry into 1/2″ strips. Weave the strips into a lattice, or just criss-cross them if, like me, you didn’t have the time. Refrigerate until firm.

Preheat the oven to 400 degrees F. Ladle the soup into a 1 1/2 – 2 quart bowl and set it on a large baking sheet. Lay the pastry lattice over the bowl and fold the overhang or just press it against the bowl to adhere. Lightly brush the lattice top with egg wash (1 egg beaten with 1 tablespoon water), then sprinkle on a little soy parmesan. Bake the pot pie for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for about 45 minutes longer, until the pstry is golden brown and the soup is bubbling. Makes 4 – 6 servings.

Pastry crust:

1/4 cup margarine, frozen

1 1/2 cups flour

1/8 teaspoon salt

2 tablespoons canola oil

3 tablespoons cold water

1 tablespoon lemon juice

Combine margarine, flour, and salt in processor. Process with quick on/offs til crumbly. Add oil, water, and lemon juice. Process until dough begins to gather together. Press dough together to form a ball. Wrap in plastic wrap and chill for 20 minutes. Then roll out dough between 2 sheets of either plastic wrap or parchment paper.

 

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