Wednesday, December 1, 2010

Winter Vegetable Mini Pies

When I announced my one month hiatus from ye olde blog, I promised that I would be back with ideas for the upcoming holiday season. So, as promised, here is idea number one. The filling really isn't much of a breakthrough, but the crust definitely is. The pastry recipe comes from Top Chef Just Desserts, appropriately veganized, of course. It is easy (as pie) to roll out, is durable, and bakes up beautifully. The filling is really up to you. I did something very similar to this recipe, but you could easily make it more festive with the addition of some cranberries and roasted chestnuts.

Makes 12
- 1 lb all purpose flour
- 0.5 oz sugar
- 1/2 tsp salt
- 10.5 oz cold Earth Balance margarine, or vegetable shortening
- 5 oz cold water
- 2 tsp ground flax seed

1. Whisk dry ingredients together, then cut margarine into the dry ingredients. Work with your fingers until it resembles coarse bread crumbs.
2. Whisk flax seed into the water, then add to dry ingredients. Work into a soft dough.
3. Wrap in plastic and refrigerate for at least 1/2 hour.

Mini Pies
- 2 cups diced turnip
- 1 cup diced parsnip
- 1 cup diced rutabaga
- 2 cups diced potato
- 1 cup diced carrot
- 2 tbsp olive oil
- 1 large sweet onion, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 2-3 tbsp white wine (or veg stock)
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 2 tbsp flour
- 1/3- 1/2 cup soy milk
- salt and pepper to taste

1. Bring a pot of salted water to the boil. Add turnips, parsnips, rutabaga, potato, and carrots. Boil for 5-7 mins, or until softened but not mushy. Rinse with cold water, drain, rinse, and drain. Set aside.
2. Heat oil in a large frying pan over medium heat. Saute onions, celery and garlic for 5-7 mins, until translucent. Add 1 tbsp of wine (or stock) and reduce. Repeat twice with remaining wine.
3. Add flour and spices to the pan and mix well. Then slowly add soy milk, mixing well. Add enough to make a gravy that is not too runny. Add cooked veggies, mix well, and season to taste. Set aside to completely cool (or stick it in the fridge).

To Make the Pies
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out twelve 7" circles (I cut around a cereal bowl), re-rolling dough scraps to make more circles. Place about 1/2 cup of filling off centre, brush a little water around half of the circumference, then fold in half. Press dough together along the seam, then press with a fork.
2. Cut two slits in the tops to allow steam to escape, the place on the baking sheet. Bake for 35-40 mins, or until golden brown.

I put half of these in the freezer, unbaked, for later. I will report back how they fared, and the method for thawing and baking.


Doug said...

Yay for pasties!

Tender Branson said...

The crust is beautiful.

TJ said...

Yum! Welcome back. This recipe reads very much like real empanadas, so it should freeze very well for quite some time. To thaw it, I'd say leave it out for an hour before they're needed (wouldn't recommend microwave at all).

Georgie said...

Have you tried the pastry recipe with Earth Balance and shortening? Is there much difference in texture? Just that I'm from Australia and shortening is much harder to come by than margarine, but I could make a special trip across the city is it's worth it!

BunzOfCinnamon said...

Wow, they look great! Good idea, too!

Seeker said...

Those's aren't pies! There pasties... at least in the UK and AU!

But they look great in either case... and I have been looking for a good pasty recipe.


D Zeus said...

Dear Vegan Dad,

My son made your mac and cheese (the one with the roasted red pepper, cashews, etc.) for Thanksgiving and it was a big hit with everyone-even the meat eaters! Bit by bit we can teach them!

I am officially addicted to it and plan on making it myself often. Your recipes and blog are fantastic and really help your fellow vegans like me!


Vegan-Ish-Esque said...

Mmmm these sound so good! Quick question... I'm a make ahead kinda gal for eating on the go... Do you think these would freeze and reheat well enough? They sound like a PERFECT replacement for how I used to keep hot pockets in my freezer.

Alicia said...

They look delicious! I have turnips in the root cellar to use too... Thanks!

Justine said...

YUMM! An easy way to roll out circles and no cutting: divide the dough into balls, according to how many you want to make. Then simply roll each ball flat.

Peter said...

I made this last week and it was wonderful. I also froze half of the batch and tonight I baked them at 4OO degrees for 3O minutes with fantastic results.
Thank you so much for another great recipe.

Madeline Puckette said...

Thank you for coming back on! We all missed you! I've finally tried my first vegan pizza with a Seattle Vegan Meet-up group. You are inspiration for the vegetarian clinger-on-ers

Babette said...

I am bookmarking this recipe... less veggies and more pastry though, I'm all in!

Miss Rachel's Pantry said...

this looks amazing! thank you for the crust recipe. can't wait to make it.

loveandaleash said...

I made these last night with different fillings, and they were amazing. I used half shortening and half margarine, because that's what I happened to have in the house, and the crust was perfect.

For the fillings, I did half with a yellow split peas - cauliflower - chick pea filling with indian spices, and another with a sauteed mushroom / onion / seitan filling. Both were delish, but the mushroom ones were really exceptional.

I also tried the tip on making individual dough balls and then rolling them out to avoid having to cut circles, and that worked great.

Thanks for the great idea!