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Wednesday, January 16, 2013

Vegetarian Meatless Pies

Vegetarian Meatless Pies

For the meat version click the link below.
 http://foodtalkdailyrecipes.blogspot.com/2013/01/mouthwatering-meat-pies.html

Filling-

Fresh mushrooms of choice (about 1-2 cups)
Frozen or fresh veggies of choice.
Cornstarch for thickening
Salt and pepper to taste
(I added some meatless crumbles to these. Its a mock ground beef for veggie eaters, but its not necessary!)

Boil mushrooms and veggies long enough to get a tasty stock.
Mix cornstarch with enough water to dissolve into a creamy liquid.
On medium heat, gradually stir in small amounts of cornstarch into stock, stirring constantly until you get the thickness you are after. I make my gravy a bit thicker.
Set aside and prepare dough below.

Pie Crust-


2 cups AP flour
1/2 cup butter
1/2 cup shortening or lard
1 dash salt
2 Tablespoons ice water
1 eggs
1 teaspoons white vinegar
additional egg yolk for brushing crusts.

Pie dough
  1. Mix dry ingredients in large mixing bowl.
  2. In smaller, separate bowl, mix the eggs, water, and vinegar. Set aside.
  3. be sure the fats (butter and shortening) is cold. Cut into smaller pieces (cubes).
  4. add the fat to the dry ingredients bowl and pinch fat through flour with your fingers until course crumbles appear.
  5. Pour egg mixture into flour mixture and distribute as evenly as possible without working too much. You want to see marbled fats through out the dough.
  6. wrap dough in plastic and refrigerate at least 1 hour.
  • When prepared dough is thoroughly chilled, roll out dough on floured surface and fit to the chosen pan sizes.
  • This dough is very soft and can be difficult to transfer into pans. Use pastry blades or spachulas to move into pans.
  • Fill each bottom crust with filling.
  • Roll additional dough out to cover the filling.
  • Pinch the edges of the bottom and top crusts together to seal the pies.
  • Gently poke a few vent holes in the tops of the pies.
  • Use addition egg yolk to brush the tops of the pies.
  • Bake at 400 degrees on the lower rack for approximately 45 minutes or until crusts are a darker golden brown.
  • Allow pies to set for 15 minutes before serving
  • .

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