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My husbands dreams of flaky, buttery pastry filled with delicious veggies, covered in mushroom gravy. I seriously think he was British in a past life. He LOVES anything savory that is encased in pie crust. When we were in France we went to a vegan French restaurant, Le Potager du Marais, that had a delicious veggie pie that had quinoa in it. This is my attempt at recreating that meal.
I filled the veggie pot pie with carrots, corn, purple potatoes, quinoa, cauliflower –basically everything but the kitchen sink. A great way to clean out the fridge before you leave for a vacation! Or as a meal for your vegetarian guests during the holidays.
I also had an unopened bottle of Vadouvan, an Indo-French spice blend, in my pantry and decided to give it a shot–why not? The end product came out SUPER good! The quinoa soaked up all the liquid, making sure that there would be no soggy bottom! I burned the crap out of my mouth because I couldn’t wait to try it.
Veggie Pot Pie
- Total Time: 1 hour 15 minutes
- Yield: two 4 inch pies 1x
Ingredients
Pie Crust
- 1 1/2 cup all purpose flour, sifted
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp salt
- 3/4 cup unsalted butter, cold and cubed
- 1 egg
- 1/4 cup milk
Filling
- 1 tbsp vegetable oil
- 1/4 cup white onion, small dice
- 2 tsp Vadouvan
- 4 garlic cloves, minced
- 2 small purple potatoes, diced small
- 1 carrot, diced small
- 1/2 cup cauliflower, cut into small florets
- 1/3 cup corn (frozen or fresh)
- 1/4 cup quinoa
- 1 bay leaf
- 1 1/2 cups vegetable broth
- 1/2 tsp dried thyme
- 1/2 tsp red chili flakes (or to taste)
- 1 tbsp flour
- 1 1/2 tbsp water
- 1 egg
Instructions
Pie Curst
- In a large bowl, mix flour, sugar and salt together. Add butter and use your fingers to rub the butter and flour together until you get a texture like sand. You can also use a pastry cutter if you have one to bring it together.
- Add the egg and milk and use your hands to bring the dough together. Do not knead the dough too much, otherwise you’ll end up with a tough crust that isn’t flaky. Shape the dough into a round disc and wrap in saran wrap and freeze for 30 minutes.
Filling
- Pre-heat oven to 425 F.
- Heat oil in a medium pot on medium heat. Once oil is hot add onions and a pinch of salt. Saute for 4-5 minutes. Add vadouvan and stir for 30 seconds. Add garlic, potatoes, carrots, cauliflower, corn, quinoa, bay leaf, vegetable broth, and thyme. Mix well. Bring to a boil and then simmer on low heat for 10-15 minutes or until potatoes are fork tender. Add 1/4 cup of water if too dry.
- In a separate bowl, stir together flour and water into a slurry. Pour the flour slurry into the pot and stir until the filling has slightly thickened. Set aside and slightly let cool.
- While the filling is cooling,butter two small 4 inch spingform pans. Remove the pie pastry from the fridge. Divide the pastry into 4 pieces (2 tops, 2 bottoms). Roll out each dough into 1/4 inch thickness. Gently place pie pastry into the pans, leaving 1 inch overhang. Press the pastry to the sides and bottom. Place in freezer for 10 minutes.
- Divide the filling between the two pies and then brush the overhanging edges of the pie crust with egg wash. Lay the top layer of pie on top and use a fork to press the edges. Use a sharp knife to cut excess crust away and poke a hole in the middle of the crust to create a vent hole. Brush the top with egg wash.
- Bake for 35-45 minutes. Remove, cool for 10 minutes and serve with mushroom gravy or as is!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
One Response
buttery, flaky crust is my thing too…i just made wanna-be samosa this way. i am absolutely digging this quinoa version.
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