This was our first trial with pot pies. We used a batch of whole wheat and sunflower seed crackers for the crust. It was a big hit with our 7 year old.
Ingredients
Stuffing
Butternut squash. - 1 cup (diced)
Onions. - 1/2 cup (chopped)
Garlic. - 2 cloves(finely chopped)
Celery. - 1/2 cup (finely chopped)
Ginger. - 2 tsp(finely chopped)
Milk. - 1/4 cup
Red beans. - 16 oz can ( drained)
All purpose flour. - 1 tbsp
Spice. - 2 tsp(coriander/red chilli powder)
Salt. - as needed
Oil of choice - 2-3 tsps
Turmeric powder - 1 tsp
Crust
Oat/Rye/sunflower seed flour -1/4 cup
Whole wheat flour. - 1/4 cup
All purpose flour. - 1/2 cup
Butter. - 1/2 cup
Cold water. - 1/2 to 1 cup
Refrigerate the ingredients for the crust along with the equipment you are going to use to make the crust ( fork/blender) while making the stuffing.
Steps to make the stuffing
Heat a pan and add 1-2 tsp oil. Once the oil is hot add the garlic and onions. Saute until the onions are translucent. Then add the ginger,celery , butternut squash,red beans and, turmeric powder. Saute for a few minutes and add the spices and salt. Cook covered in medium heat until the vegetables are well done. Lower the heat and add the milk with the flour. Mix well to avoid any lumps.Let it simmer for a few minutes to a semi solid consistency. Let it cool.
Steps to prepare the crust
Mix the flours together. Cut in the butter with a fork to the flour. Mix it well so that the butter blends in well with the flour. Add the cold water slowly and mix well to avoid lumps. The dough should be firm in consistency but should not crumble. Make 1-2 inch balls of dough depending on the size of the bowl in which you want to bake.
Roll the balls with a rolling pin into small circles of 1/2 inch thickness.
Pre-heat the oven to 400 F. Grease the ramekins or bowls and place one layer of dough in the bowl to cover the bottom and all the sides. Place the stuffing on the dough almost till the top edge of the bowl. Place another layer of the dough to cover the stuffing. Do the same with all the bowls. Poke a few holes on the top layer of the dough to avoid the contents bursting out while baking.
Place the bowls in the oven and bake for 30 minutes. Switch off oven and let it cool.
Turn it over on a plate before serving.
Tips:
1. We had a batch whole wheat crackers and rye/ sunflower seed crackers which I powdered into flour consistency and used for the crust.
2. Soaked and cooked dry beans can be used instead if canned beans. I used canned for a quick fix dinner.
3. Tofu can be used instead of beans.
4. Shredded cheese can be used on top of the stuffing just before closing with a layer of dough.
5. You can add a little water for bean and vegetables mixture to cook before adding the milk.
Recipe inspiration:
http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
Ingredients
Stuffing
Butternut squash. - 1 cup (diced)
Onions. - 1/2 cup (chopped)
Garlic. - 2 cloves(finely chopped)
Celery. - 1/2 cup (finely chopped)
Ginger. - 2 tsp(finely chopped)
Milk. - 1/4 cup
Red beans. - 16 oz can ( drained)
All purpose flour. - 1 tbsp
Spice. - 2 tsp(coriander/red chilli powder)
Salt. - as needed
Oil of choice - 2-3 tsps
Turmeric powder - 1 tsp
Crust
Oat/Rye/sunflower seed flour -1/4 cup
Whole wheat flour. - 1/4 cup
All purpose flour. - 1/2 cup
Butter. - 1/2 cup
Cold water. - 1/2 to 1 cup
Refrigerate the ingredients for the crust along with the equipment you are going to use to make the crust ( fork/blender) while making the stuffing.
Steps to make the stuffing
Heat a pan and add 1-2 tsp oil. Once the oil is hot add the garlic and onions. Saute until the onions are translucent. Then add the ginger,celery , butternut squash,red beans and, turmeric powder. Saute for a few minutes and add the spices and salt. Cook covered in medium heat until the vegetables are well done. Lower the heat and add the milk with the flour. Mix well to avoid any lumps.Let it simmer for a few minutes to a semi solid consistency. Let it cool.
Steps to prepare the crust
Mix the flours together. Cut in the butter with a fork to the flour. Mix it well so that the butter blends in well with the flour. Add the cold water slowly and mix well to avoid lumps. The dough should be firm in consistency but should not crumble. Make 1-2 inch balls of dough depending on the size of the bowl in which you want to bake.
Roll the balls with a rolling pin into small circles of 1/2 inch thickness.
Pre-heat the oven to 400 F. Grease the ramekins or bowls and place one layer of dough in the bowl to cover the bottom and all the sides. Place the stuffing on the dough almost till the top edge of the bowl. Place another layer of the dough to cover the stuffing. Do the same with all the bowls. Poke a few holes on the top layer of the dough to avoid the contents bursting out while baking.
Place the bowls in the oven and bake for 30 minutes. Switch off oven and let it cool.
Turn it over on a plate before serving.
Tips:
1. We had a batch whole wheat crackers and rye/ sunflower seed crackers which I powdered into flour consistency and used for the crust.
2. Soaked and cooked dry beans can be used instead if canned beans. I used canned for a quick fix dinner.
3. Tofu can be used instead of beans.
4. Shredded cheese can be used on top of the stuffing just before closing with a layer of dough.
5. You can add a little water for bean and vegetables mixture to cook before adding the milk.
Recipe inspiration:
http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
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