Vegetable Potpies

Vegetable Potpies
Yields 4 individual potpies
This is a great alternative to the traditional “Chicken Potpies” especially during the fall when its time to for the final harvest. You can just about any vegetable you like to this, but the combination of colors and textures in the recipe truly gives for a delectable pie. To make this a vegetarian meal substitute the chicken stock for vegetable stock. When blanching the vegetable make sure to slightly under cook them as they will finish cooking in the over. It may seem like a lot of work, but it really isn’t! Both the pastry and filling can be made a few days in advance which makes this a great weeknight meal. Just roll out the pastry and top each pie. A great alternative to the egg wash brushed over the top is to brush so cream over the top which gives the baked pastry a beautiful golden color and glossy finish.

For the filling :
1/2 cup unsalted butter
3 tablespoons olive oil
1 large onion, chopped
1 leek, chopped
1 fennel bulb, top and core removed, thinly sliced crosswise
3 cloves garlic, minced
1 1/2 teaspoons fresh rosemary, chopped
1 teaspoons fresh thyme, chopped
1/2 cup all-purpose flour
3 cups chicken stock
2 cups milk
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
3 large potato, cubed
1 1/2 cups asparagus, cut into 1 inch pieces
3 medium carrots, diced
1/2 medium butternut squash, cubed
1/2 medium purple cauliflower, florets only
1 medium broccoli, florets only
1 cup green beans, cut into 1 inch pieces
1 medium zucchini, chopped

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash (or simply 3 tablespoons of cream, 15% or so)
Flaked sea salt and cracked black pepper

Heat the butter and oil in a large pot over medium heat. Add the onions, fennel, and leek and sauté until translucent, 10 to 15 minutes. Add in the garlic and herbs and cook just until fragrant, 1 minute or so. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally until thickened to desired thickness. Add the milk and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the remaining vegetables to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 ° F.

Divide the filling equally among 4 oven proof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash or cream, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 1/2 hole in the top for steam to escape. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Tip: You can use leaf shaped cookie cutters to cut shapes out of the pastry and decorate the tops of each pie, use the egg wash or cream to bind together.