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    Spring Vegetable Pie

    List of Ingredients




    Spring Vegetable Pie
    Makes 2 servings

    Crust:
    1 cup plus 2 tablespoons flour
    1/2 teaspoon salt
    6 tablespoons butter or vegetable shortening, cut into small pieces, chilled
    4 to 5 tablespoons ice water
    Filling:
    1 cup sugar snap peas (about 4 ounces) cut diagonally in half
    1 cup (1-inch segments) asparagus (about 4 ounces)
    1 tablespoon butter
    1 cup sliced mushrooms
    3 tablespoons flour, divided use
    1/4 cup half-and-half
    1/2 cup milk
    1/4 cup grated parmesan cheese
    1 teaspoon minced fresh dill
    1 tablespoon minced chives
    Salt, freshly ground black pepper
    1 medium sized red or Yukon Gold potato, cooked, peeled and cut into
    1/2-inch dice

    Prepare the crust: Combine flour and salt in a bowl. Cut in butter until
    mixture is crumbly. Add ice water, stirring to moisten. Gather dough into a
    ball. Shape into a flattened disc, wrap tightly with plastic and chill while
    preparing the filling.
    Blanch peas, asparagus: Place peas and asparagus in pot of boiling water.
    Blanch about 1 minute; drain and set aside.
    Make the mushroom sauce: Heat butter in a medium pan. Add mushrooms and
    saute over medium heat for 5 minutes. Stir in 2 tablespoons flour to form a
    paste. Add half-and-half, stirring well. Add milk; cook over low heat,
    stirring constantly, until thickened - 3 to 5 minutes. Add cheese, dill,
    chives; salt and pepper to taste, stirring until cheese melts. Add peas,
    asparagus and potato. Set aside.
    Assemble the pie: Heat oven to 350 degrees. Have ready a shallow, 7- to
    8-inch diameter baking dish. On a board dusted with remaining tablespoon of
    flour, roll out crust to a 10-inch circle. Spoon filling into baking dish.
    Gently place crust over filling. Press down to seal edges, then fold
    overhanging dough into a rim.
    Bake the pie: Make slash in center of pie to vent steam. Bake in preheated
    oven until crust is golden and filling is bubbling, about 45 minutes. Remove
    from oven and let stand 10 minutes; filling will thicken during standing
    time.
    Presentation: Serve hot.

    Recipe



    The Plain Dealer

 

 

 


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