These are great individual serving sized pies.  This is a lot like the meat pies that I grew up eating but modified to use a veggie crumble meat substitute that tastes awesome.   This is exactly the type of meal that you want when it's cold outside and you need a little comfort.  

I prefer to make a double crust but you can easily shed a few calories by only making an upper crust.  It's a lot of fun to serve these so everyone gets their own pie.  This recipe makes two pies so adjust accordingly if serving more people.  I'm dying to try these at a dinner party sometime this Winter when it's snowing outside.  A little wine, and apps and you're all set. 



What I find good in terms of timing is to start with the crust which does best if chilled for 10 minutes.  While the crust is chilling you have time for the filling, and while the filling is simmering you can go back to rolling out the crust.

For the Crust

1/2 Cup Olive Oil + 1/4 Cup Milk

2 Cups All Purpose Flour

2 tsp. baking powder

1/2 tsp salt.

In a food processor, mix the dry by pulsing a few times.  Drizzle in the oil and milk mixture while processing.  Pour in about 4 TBSP cold water while pulsing until this forms a dough that stays together when pinched yet isn't too wet.   Remove from the food processor and form a ball.  Wrap this in plastic and place in the refrigerator.

For the Pie Filling

1 PKG Veggie crumbles (that looks like hamburger)

1/2 Cup Chopped onion

1/2 Cup Chopped celery

1/2 Cup chopped carrots

1/2 Cup Cubed potatoes

2 tsp. dried thyme

1 tsp dried basil

2 TBSP AP Flour

2 Cups Veggie Broth

2 Cloves minced garlic

Salt and Pepper to Taste

1/2 Cup shredded Parmesan Cheese

 

Preheat Oven to 350

Saute the onions, celery, and carrots until onions are translucent.  Add garlic and spices and saute another minute.  Stir in the flour to coat veggies and cook for 2 minutes to remove any flour taste.  Add the broth and stir.  Add the Veggie crumbles and potatoes.  Reduce to simmer.  Cover and simmer for 15 minutes or until carrots and potatoes are almost fork tender.  Season to taste.

While filling is simmering, cut the pie dough into 2 halves.  Separate the halves into 2 more pieces, a little more dough on one half.  This will be the bottom and needs a little more dough than the top.  Roll the bottoms out on wax paper and invert into an oven proof bowl.  Press tightly into bottom and sides.

When filling is done, fill pies to the top of the bowl.   Sprinkle half of the Parmesan onto the tops of the filling.  Roll out the top dough and places on top of bowls.  Tuck tops down into the sides and make 2-3 slits into the top with a knife.

Bake for 40 minutes or until crust is golden.  During the last 5 minutes of baking brush tops with butter and sprinkle with some Kosher salt.

Let cool for 15 minutes before serving.  Filling will be really hot.


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