Crème Fraîche Root Vegetable And Sage Pot Pies

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Who doesn't love a pot pie? These mini crème fraîche root vegetable pot pies are irresistibly fun to make and eat. Stuffed with mushrooms, root vegetables and squash, these fragrant little pot pies celebrate the best of the season!

product highlight:

Unsalted Cultured Butter Crème Fraîche

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

Directions

Ingredients

PIE CRUST
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat, cubed
8 ounces
¾ cup water
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ teaspoon pepper
Vermont Creamery Crème Fraîche
1 tablespoon
PIE FILLING
2 cups cubed butternut squash
2 cups diced peeled yam
1 cup diced peeled parsnip
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 pound shiitake mushrooms, stems removed, diced
½ cup fresh sage leaves, chopped
1 tablespoon all-purpose flour
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat, divided
3 tablespoons
2 cups chicken or vegetable stock
½ cup frozen peas, thawed
Vermont Creamery Crème Fraîche
3 tablespoons

Directions

Place cubed butter in bowl in freezer. Place another bowl with water in freezer.

Combine 2 1/2 cups flour, sugar, salt and pepper in bowl. Add cold butter pieces; using pastry cutter, fork, or fingers, work quickly to cut butter until pea-size chunks form. Add ice water, 1 tablespoon at a time, mixing it into dry ingredients until just combined and damp but not moist. Do not overmix or knead. Separate dough into two parts, one larger than the other. (I divided it into 2/3 and 1/3 portions.) Shape into disks; wrap with plastic wrap. Place in refrigerator. Let dough rest at least 1 hour.

Heat oven to 425ºF

Drizzle vegetables with olive oil on baking sheet; roast, stirring every 15 minutes, 30-40 minutes or until tender but not too soft and- golden brown at edges. Let cool. Reduce oven temperature to 375ºF.

Melt 2 tablespoons butter in heavy-bottomed pot over medium heat. Add onions and garlic; cook, stirring 5 minutes or, until onions are translucent and soft. Add mushrooms; cook 5 minutes or until mushrooms begin to release their juice. Stir in sage. Move mushrooms and vegetables to one side of pot; add remaining 1 tablespoon butter. Add 1 tablespoon flour; whisk to combine. Cook 30 seconds or, until fragrant and nutty-smelling. Slowly add stock; stir constantly. Reduce heat; cook 10-15 minutes or until thickened. Add salt and pepper to taste. Gently fold in root vegetables. Add frozen peas and crème fraîche; cook 1 minute, then adjust seasoning if needed. Remove from heat.

Cut each disk of dough into 4 pieces. Line mini-cocottes: Roll out larger dough to about 1/8 inch thick; gently place over surface with about 1-inch overhang draping over edge. Roll out remaining dough to about 1/8 inch thick. Use cookie cutter or bowl to cut out rounds that are slightly larger than opening of mini-cocotte. Spoon root vegetable mixture into cocottes. Place dough gently over root vegetable mixture, gently crimp the overhang of the bottom crust. Cut 2 slits in top crust; refrigerate 10 minutes.

Brush generously with crème fraîche wash, sprinkle with salt and pepper. Bake 30-40 minutes or until golden brown and flaky.

from the kitchen of

from the

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Le Jus D'Orange A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d'orange. She loves to re-create and share her mother's traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers' virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles. To learn more about Betty, visit her website, betty liu.