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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