Pentagram Pot Pie

Monday, July 10, 2017

I've been feeling a bit blue lately, and honestly the only thing keeping me sane right now is cooking.  I had a rough week and Alex was at band practice on Saturday night leaving me alone at home to my own devices (which can be scary...).  So before I left work, I decided I wanted to cook something new and decided to tackle something I have NEVER made before, even as a meat-eater - a pot pie.  I love savory pastries.  I love anything baked in a pie crust.  I love food that reminds me of old English and Irish pub-style food.  I imagine eating this with a cozy sweater on in October on a crisp day. It really sets the mood, and honestly the it filled my house with the most amazing aroma that lasted for hours.  This dish lifted my spirits, for sure.


I also tried another new thing - live Instagramming myself cooking.  I put on Dita Von Teese's Soundtrack for Seduction (SUPER RARE and out of print, Alex bought it for me and I love it), and decided to get in the mood.  I will be doing more live Instagram videos, with actual instruction, in the future.

The secret to this dish is the puff-pastry crust.  I'm lazy and baking is not my specialty, so I bought one from the freezer at whole foods.  It was honestly perfect and totally VEGAN. For this, I don't wrap the entire filling in dough, I lay a layer on the bottom and then one on the top.  The bottom layer absorbs all the juices and flavors and the top layer bakes up nice and crispy.  The idea of a pot pie seems so daunting and so involved, but it's really easy and the payoff is incredible.  This dish looks impressive and I'm going to be making a variation of this to take to my sister's house for the Game of Thrones premiere next weekend.


Ingredients:

Puff-pastry dough

Cooking Sherry, about 3/4 cup
Olive oil, enough to coat pan
Vegetable stock, about 1 cup
Vegan Worcestershire sauce, about 2 tablespoons
Flour, added to thicken sauce

4 medium carrots
1shallot
8 oz mushrooms
2 green onions
4 medium celery stalks
About 8 oz. teeny tiny potatoes (if you can't find the small ones I used, you can use fingerling potatoes cut into smaller pieces)

Thyme
Rosemary
Sage (you can usually find a "poultry mix" that has all of these in it, especially during the holidays)
Salt and pepper to taste

This one starts off just like any other recipe really.  Heat your oil in a pan and toss in the shallots.  Next, drop in the green onion and potatoes.  The potatoes will need to cook through a bit before you add in the rest of the vegetables.  Next add the carrots, celery and mushrooms and let the flavors mingle for a bit.  Sprinkle in salt and pepper and add the herbs.  Once the potatoes have cooked a bit, add in your wet ingredients and let simmer for a few minutes.  Whisk in enough flour to thicken the sauce.  Preheat your oven to 400 degrees.

The veggies will need to be fully cooked, because once you pop this in the oven, it only needs to brown for about 15-20 minutes.  Lay one sheet of pastry at the bottom of a lightly greased pie dish, and then add a circular sheet on top (cut the sheet to fit, as it will come in a rectangular sheet).  I added a little decoration of my own to the top....


Pop in the oven, and enjoy the smell that fills your whole home.  Don't overcook, this will brown up quickly.

Take out and let cool.  This will also fall apart a bit when you serve it, and that's fine.  It's all in the rustic nature of this dish.

I can't wait to make this for the holidays.



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