Loaded Vegan Pot Pies
- Katelynn
- Dec 25, 2017
- 2 min read
Ingredients 2 tablespoons extra virgin olive oil 1 russet potato, unpeeled & diced 4 carrots, diced 2 celery stalks, diced 3 cups frozen broccoli florets 1/2 cup frozen peas 1/2 cup frozen corn 1 onion, diced 4 cloves garlic, minced 4 cups low sodium veggie broth 1/2 heaping teaspoon ground sage 1/2 heaping teaspoon ground thyme 1 teaspoon sea salt 1/2 teaspoon black pepper 1/2 cup coconut milk (from a can) 1/4 cup unbleached all purpose flour (can sub with cornstarch) SPELT FLOUR CRUST 1 cup unbleached all purpose flour 1/2 cup spelt flour* 1/2 cup unrefined coconut oil, (solid & chilled)* 2 teaspoons organic cane sugar 1/2 teaspoon sea salt 7-9 tablespoons ice waterÂ
Instructions Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until just softened. Add potato, carrots, celery, sage, thyme, salt and pepper to pot. Add veggie broth and bring to a boil and then simmer for 5 minutes. Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking 1/4 cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounce ramekins and allow to cool slightly while preparing the crust. SPELT FLOUR CRUST Preheat oven to 400 F. Combine flours, sugar, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand). Add ice water to flour mixture 1 tablespoon at a time and use a wooden spoon to gently mix. Continue to add water (no more than 9 tablespoons) and mix until a dough forms. Use your hands to gather the dough in the bowl and squeeze in any loose bits. Shape into a ball and lay out on a well-floured surface. Gently press the dough into a disc, about 8 inches across. Using a knife, divide the dough into 4 pieces and shape each piece into a ball. ASSEMBLING POT PIES Working with one ball of dough at a time, lightly flour the top of the dough and a rolling pin, and roll into a circle about 1 1/2 - 2 inches wider than your ramekin (mine are 4 1/2 inches wide so I rolled out my crusts to about 6 1/2 inches). Add more flour as you go to prevent sticking and press together any cracked bits of dough. Center crust over the top of the ramekin, allowing excess edges to hang. Fold back over the excess edges of dough to form a crust. Using a fork, gently press edges down. Poke holes in the center of the crust with a fork or knife to allow steam to escape. Repeat process with remaining balls of dough. Place pot pies on a cookie sheet and bake in the oven for 35-40 minutes until crust is golden brown. Allow to cool slightly before serving.Â