Crème Fraîche Root Vegetable And Sage Pot Pies
Servings:
4
prep time:
1 hour 0 mins
cook time:
1 hour 40 mins
Total time:
2 hours 40 mins
Ingredients
PIE CRUST
8 ounces cubed into pieces
¾ cup cold water
½ cup all-purpose flour
1 teaspoon salt
3 teaspoons sugar
½ teaspoon black pepper
1 tablespoon
PIE FILLING
2 cups butternut squash, peeled, seeds removed, diced into cubes
2 cups small yams, peeled and diced
1 cup large parsnip, peeled and diced
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
½ cup frozen peas, thawed
1 pound shiitake mushroom, stems removed, diced
½ cup fresh sage leaves, chopped
1 tablespoon all purpose flour
3 tablespoons divided
2 cups chicken or vegetable stock
3 tablespoons
Directions
- Cube 8 ounces butter into small pieces, and place it in a bowl in the freezer. Place 3/4 cup water in freezer as well. Don't worry about it freezing- you will use it before it can freeze
- Combine 2 1/2 cups flour, salt, sugar, black pepper in bowl. Add cold butter pieces; using a pastry cutter, fork, or fingers, work quickly and cut butter into dry ingredients. Pea size chunks will remain, and that's completely fine. Add cold water a tablespoon at a time, mixing it into dry ingredients until just combined. Do not overmix or knead. The resulting dough should be damp but not moist. Separate dough into two parts, with one larger than the other. I divided it into 2/3 and 1/3 discs. Shape into disks and wrap with plastic wrap. Place in fridge. Let dough rest for at least 1 hour
- Heat oven to 425º
- Chop vegetables into about 1/2-inch cubes, making sure they are about the same size for even cooking. Drizzle with olive oil and roast for 30-40 minutes, stirring every 15 minutes or so. Vegetables should be tender but not too soft - golden and browned at the edges. Remove and let cool. Lower temperature to 375º
- Heat a heavy bottomed pot over medium heat. Melt 2 tablespoons of butter, and cook onions and garlic for 5 minutes, until onions are translucent and soft. Add in mushrooms and cook until mushrooms begin to release their juice, approximately 5 minutes. Stir in chopped sage. Move mushrooms and vegetables to one side of the pot and add the remaining 1 tablespoon butter. Add flour and whisk to combine. Cook mixture for about 30 seconds, until it is fragrant and nutty-smelling. Slowly stream in stock and stir constantly. Lower heat and cook for about 10-15 minutes or until thick. Add salt and pepper to taste. Gently fold in root vegetables. Add frozen peas and crème fraîche and cook together for a minute, checking for seasoning. Remove from heat
- Cut each disk of dough into four pieces. Line mini-cocottes: Roll out larger dough to about 1/8-inch thick and gently place over surface, with about 1-inch overhang draping over edges. Roll out remaining dough to about 1/8-inch thick. Use a cookie cutter or bowl to cut out rounds that are slightly larger than the opening of the mini-cocotte. Spoon root vegetable mixture into the cocottes. Place dough gently over the root vegetable mixture and gently crimp the overhang of the bottom crust. Slice two slits over it, and put in fridge for 10 minutes. Brush generously with crème fraîche wash, sprinkle with salt and black pepper. Bake 30-40 minutes or until golden brown and flaky!
