Saturday, October 1, 2011

Harvest Pies

I am actually on the ball this year and posting a Thanksgiving recipe a full week before Thanksgiving!  Yes, Canadian Thanksgiving is October 10.  So for you American readers I am really on the ball.  This recipe is a slight variation on the Winter Pies I posted a while back.  If you are pressed for time you could make these pies like the winter pies (i.e. like a tasty Hot Pocket) rather than going through all the fuss of making mini pies.  Also, you can probably get 12 pies out of this recipe buy adding another two cups total of veggies, but I have given you some wiggle room with the pastry dough.  The two things that make these superior to the Winter Pies are the roasted cranberries (awesome!) and the roasted squash (equally awesome!).  The crust, as always, remains my favourite.  It is easy to work with and durable, yet still flaky and tender.  Don't worry if the top crust does not totally bond with the bottom--we enjoyed taking off the tops, pouring in some gravy, and putting the tops back on.

Makes 10
Pie Crust
INGREDIENTS
- 1 lb (3.5 cups) all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 10.5 oz (1 1/4 cup + 1tbsp cup) cold Earth Balance margarine, or vegetable shortening
- 5 oz (scant 2/3 cup) ice cold water
- 2 tsp ground flax seed

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

Filling
INGREDIENTS
- 4 cups butternut squash, small dice
- 1 cup fresh cranberries
- 1/4 cup minced shallot
- 1 tsp olive oil
- salt and pepper

- 4 cups total diced veggies (I used potato, carrot, and onion)
- 2 cups cooked white kidney beans
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tbsp margarine
- 1 tsp sage
- 1/4 cup white wine
- 2 tsp poultry spice (or a mix of thyme, sage, marjoram, and savoury)
- salt and pepper

- you also need some gravy

METHOD
Preheat oven to 400 degrees
1. Toss butternut squash, cranberries, and shallots in the olive oil.  Season with salt and pepper and roast in the oven on a baking sheet lined with parchment paper for 30-40 mins, or until golden brown. 
2. While squash is roasting, heat olive oil and margarine in a large saucepan over medium-hi heat.  Add veggies, beans, and garlic and the 1 tsp sage and turn to coat all the veggies with the oil.  Season with salt and pepper, then reduce heat to medium and cover.  Cook for 15-20 mins, stirring regularly, until veggies are cooked and golden.  Remove lid, add wine, and cook until reduced.   
3.  Add braised veggies to the pan of roasted squash.  Sprinkle poultry spice over top and gently toss together.  Adjust seasonings to taste.  Set aside to cool.
Reduce oven to 375 degrees
4. Remove pastry from the fridge and cut off 2/3rds.  Return 1/3 to the fridge.  Roll out dough on a well-floured surface to between 1/8 to 1/4 inch thickness.  Cut the dough into circles, big enough to fit your muffin tin with some hang over.  For example, my muffin tins have sections with a 3.25 inch diameter, and I found that a circle of pastry dough with a 5 inch diameter fit perfectly.  Make sure there is a lip of dough so you can attach the top crust on.

5. Mould the pastry into the muffin tin, making sure it is an equal thickness.  Fill with cooled veggie filling, mounding it up as much as you can.  
6. Roll out the remaining pastry dough and cut to the right size to make a top crust for each pie.  Press the top crust on to the lip of dough from the bottom crust.  Cut venting holes/slits in the top and bake for 35-40 mins, until golden.  
7.  Let cool for 5 mins, then gently remove from the muffin tins.  I found it easiest to gently place a cooling rack upside on top of the pies, then invert the rack and the muffin tin at once (like getting a cake out of a pan).  Once out of the tin, serve the pies (right side up) with gravy.

28 comments:

Ashlae said...

Oh. My. Goodness. Those look mouthwateringly delicious. It's a cool 86˚ in Denver today, but once the temperature drops I am making these babies - mmm!

vegan.in.brighton said...

Oh wow, you pie crust looks so perfect. Yet another recipe I'm bookmarking to make after mofo.

Angel said...

Looks good. w

clumsykristel said...

That filling looks so delicious! I'm definitely bookmarking this one to come back to later on.

Babette said...

This looks delicious. I've never made mini pies before, but after seeing this, I must make some. I even have about a cup of cranberries in the fridge that I need to use up.

Becky said...

Would it be too much of a mess to make full size pies like this? They look delicious and so cute, but I know my limitations when it comes to laziness.

VeggieNextDoor said...

These look fantastic! What a perfect holiday treat. How perfect for me that Canadian Thanksgiving is so far ahead of US Thanksgiving - I love to plan ahead, and think I will be bringing these to Thanksgiving dinner this year!

maya said...

Ive got two giant butternut squash on my counter, maybe one shall become this pie

omgoshimvegan said...

WOW! These pies look fantastic. I think I'm going to try them for our thanksgiving in November. Bookmarked!

Karen's Vegan Kitchen said...

What rocking little pies! Beautifully done! I just may have to make some for my Thanksgiving.

Joyfulgirl415 said...

These look fantastic! I love that they're individually baked.

Lisa is Raw on $10 a Day (or less!) said...

These look excellent!

Farrah P said...

These looks so delicious! I can't wait to try them.

SaraJane said...

Thanks for posting the recipe for this! I think I might try making these for Thanksgiving this weekend. I've been looking for something a little different to shake things up this year and this might be just the thing!

Heather said...

These look wonderful. Looks like they will be our Thanksgiving dinner entree this year!

Don't Get Mad Get Vegan! said...

these look wonderful! Every year I bring a protein (often seitan of some sort) and a veggie side dish to the family (omni) Thanksgiving table. This year I'm totally going to make these as the side that I bring. Thanks for sharing! Love your blog!

Such said...

I made these tonight. OH MY GOD!!! They are amazing. This is on the menu for Thanksgiving. My orignal reason for trying them was that I had left over gravy and saw this called for gravy. Thrilled that I tried them. Seriously delicious, a great combination of sweet and savory. Thanks for sharing.

Casey said...

Looks delicious. I was wondering if Chia seeds can be used instead of the flax. Thanks once again for your scrumptious ideas!

Tanya said...

Wow....those look awesome. I don't usually go for the difficult looking recipes (yes, I'm lazy), but I'm actually thinking I might have to make these for Thanksgiving or something!

Gourmandelle said...

All I can say is YUM! Great recipe!

Gourmandelle from Gourmandelle Lifestyle Blog

Antoinette said...

Thanks so much for sharing this recipe! We made a version of these last night for dinner and enjoyed more for breakfast. We used a 2-lb butternut squash and about 5 medium potatoes, cherries, and almonds for the the filling. We did make one big pie and still had enough for 12 mini-pies. I love fall foods!!!!!!

Esther Gregory said...

These are amazing! My boyfriend hates squash but he'll eat the filling by itself!

Great blog, thanks for sharing your recipes :-)

Two Degrees said...

I ended up making these today for Canadian Thanksgiving. I used acorn squash and Gardein chicken breasts, plus sage from my own garden. The white wine works wonders!

Thank you for sharing your recipe. It was my first attempt at making a savoury pie.

SaraJane said...

I made these for Thanksgiving this past weekend and they were great! I ended up with more filling than I could fit into the pies, but that just means I have some in the freezer for later. I might make some little pocket pies out of it sometime.

Meg said...

I made these yesterday as a practice run for Thanksgiving. I used coconut oil instead of shortening in the crust, and I'm not sure if I'll use it again - the crust didn't get very golden except on the edges. It was still crispy and tasty though!

I made these for 5 omnivores and they ate them ALL! They all had seconds, and one friend had thirds. I tweaked the gravy to my tastes and everyone wanted to know what was in it! ;) Smashing hit, thanks for the adorably tasty recipe.

Dumb Okie said...

Vegan Dad, I'm an American living in Ireland and I plan to make these for Thanksgiving, which by necessity is held on Sunday following real American Thanksgiving. I want these lovely little pies to be my main this year. I have two questions for you:

1. What do you think about substituting seitan for the white beans?

2. How far ahead do you think I could cook these? Do you think I could make them all the way to finished the night before and then reheat them or do you think it would compromise the crust? I can imagine that I could make everything the night before but that I might have to assemble them the next day. But I'd rather have them completely baked the night before and only have to warm them up right before serving.

Thank you!

susank said...

I made these for Thanksgiving today, using Pepperidge Farm frozen puff pastry instead of making my own. I used delicata instead of butternut, and carrots, onion, zucchini and Field Roast smoked apple sausage for the 4 cups of veg. They were amazing! I love the roasted cranberries. Thank you for creating this!

Liz Manning said...

Hi Vegan Dad,
Like SaraJane, I ended up with more filling than was needed but that's okay-it was a delicious pre-Thanksgiving dinner snack! The pies were super popular with the family, and best of all, the crust was easy and came out great, which I can't say is always the case when I make pie crust. This is the first time i've used flax seed in the crust-could that be the difference? Anway, thank you for the wonderful recipe. Here's a link to a photos of the pies: