Vegan Pesto Pot Pie

 

Servings:  4

Prep Time:  25 minutes

Cook Time:  50 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Crust:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 12 tablespoons vegan butter, cubed and chilled
  • 8 – 12 tablespoons cold water

Ingredients for Filling:

  • ½ pound cremini mushrooms, ¼ inch slices
  • ½ large yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 parsnip, peeled and diced
  • 3 garlic cloves, minced
  • 3 sprigs fresh thyme, leaves roughly chopped
  • 1 stem rosemary, leaves roughly chopped
  • 1 teaspoon cayenne pepper
  • 1 – 15 ounce can Cannellini beans, drained
  • 2 tablespoons cornstarch or all-purpose flour
  • 2 cups low sodium vegetable broth
  • ½ cup unsweetened almond or oat milk
  • ½ cup frozen peas
  • Olive oil, as needed
  • Kosher salt, to taste
  • freshly ground black pepper, to taste

*Depending on the size of your pie pan(s) you may end up with extra filling. This can be frozen for up to 1 month.

Ingredients for Pesto:

  • 1 cup fresh basil leaves (or Italian parsley, mint, arugula or any combination)
  • 2 tablespoons chopped walnuts or sunflower seeds
  • 2 medium garlic cloves
  • 2 tablespoons Nutritional yeast
  • ½ teaspoon crushed red pepper flakes (optional)
  • Fresh squeezed lemon juice, to taste
  • Kosher salt, to taste
  • Olive oil, as needed

Procedure:

  1. To make Crust: In a large bowl whisk the all-purpose flour, whole wheat flour and salt together. Using a pastry cutter, fork or your hands cut the butter into the flour until it resembles cornmeal. Add 6 tablespoons of cold water and, using your hands, fold it in. Add more water, 1 tablespoon at a time, just until the flour is combined. Divide into 4 sections (for individual pot pies) or into 2 sections (for one large pot pie), shape into rounds, wrap in plastic wrap and chill while you make the filling (or for up to 24 hours in advance).
  2. To make Filling: In a large saucepot over medium high heat pour in enough olive oil to cover the bottom of the pot. Once the oil is hot and shimmers add the mushrooms. Cook, stirring occasionally, for 5 minutes or until the mushrooms have browned.
  3. Lower the heat to medium and add the onion and carrot. Sauté until the onions are translucent, approximately 7 minutes.
  4. Add the celery, parsnip, garlic, thyme, rosemary and cayenne pepper and cook until aromatic, approximately 2 minutes. Stir in the cannellini beans and arrowroot and cook for 30 seconds.
  5. Stir in the vegetable broth and almond milk and turn the heat up to medium high; bring to a boil then lower to a simmer and cook for 10 minutes. Stir in the peas and taste; season with salt and pepper as needed. Remove from the heat and allow to cool while you roll the crusts out.
  6. Preheat the oven to 425°F.
  7. To assemble: Working with one dough disc at a time, lightly flour the counter. Divide the disc into two, shape into a round and roll out to ⅛ inch thick; if you’re making one large pot pie, roll out one of the discs into a round that is ⅛ inch thick. Carefully transfer the crust(s) to the pie pan(s), gently pushing it down so it fits into the bottom crease. Set aside and repeat until all the dough is rolled out and the pie pans are lined with crust.
  8. Fill the pan(s) to the rim with the filling. Carefully lay another crust on top and, using your fingers (or a fork), crimp the edges to seal them. Use a sharp paring knife to create three little slits in the top to allow the steam to be released.
  9. Brush the top crust with olive oil or melted vegan butter and bake for 15 to 20 minutes or until the crust is golden brown and the filling is bubbling.
  10. To make Pesto: In the bowl of a food processor or blender place the basil, walnuts, garlic, nutritional yeast and crushed red pepper flakes (if using); blend on high until the walnuts and garlic have been chopped into small pieces. With the food processor or blender still on slowly drizzle in the olive oil, a little bit at a time, until the desired consistency is reached. Turn the food processor or blender off and taste; add lemon juice, salt, pepper and more crushed red pepper flakes as needed. Serve alongside the pot pies.

 

     

     

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