VEGAN POT PIES

VEGAN POT PIES

I was so excited to try and make these for this first time ever. Pot pies are amazing and these turned out so good. The stew I made to put inside the pies were even so good we just ate the leftovers on the side. The pastry was buttery and light. Just like it had eggs but I think its all the earth balance I used. :) A little bit time consuming but certainly a challenge that is rewarded!

Its also an awesome hearty meal after a cold day:) Enjoy!

RECIPE
Makes 3

DOUGH
1 1/2 cups unbleached organic white flour
1/2 cup organic whole wheat flour
1 teaspoon organic baking powder
1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon rosemary
4 tablespoons earth balance, melted
a splash of almond milk
1/4 cup cold water (add 1 tablespoon of cold water if your dough is too dry)

FILLING
2 tablespoons olive oil
3 cloves garlic, minced
1/4 white onion, diced
1/2 a shallot, minced
4 mushrooms, diced
4 carrots, cubed
3 celery stalks, cubed
4 potatoes, cubed
1 can of peas
Handful of green onions, chopped
2 tablespoons fresh thyme
2 tablespoons garbanzo beans flour
2 tablespoons nutritional yeast
2 teaspoons turmeric
2 teaspoons rosemary
2 teaspoons poultry seasoning
1 tablespoons earth balance
2 cups vegetable broth
dash of salt
dash of pepper


STEPS
Preheat your oven to 375 F.
Combine all dry ingredients in a small bowl with a fork.  Make a little well in the middle. Melt your earth balance in a measuring cup and add it to your mixture in the well you made. Next add the water and almond milk and stir together to form a dough.
You can add tablespoons of water one at a time if your mixture is still a little dry.Your dough should be smooth, non sticky and firm. Knead the dough for five minutes on a lightly floured surface. Wrap the dough with plastic and chill for at least 30 minutes.

For your filling you need a large frying pan with 2 tablespoons of olive oil on medium heat. Cut up all your vegetables and add them in the order above except the potatoes. Saute for five minutes. Next add your spices, vegetable broth, potatoes, flour and peas. Stir together until well mixed and bring to a boil. Once its boiling bring it down to low-med heat and stir in your earth balance. Allow filling to thicken for 10 minutes.

This is what it should look like when its done.

Once your filling is ready its time to roll out your dough. Prepare a lightly floured surface again. Start to roll your dough out into a long thin rectangle.

The pastries for these really don't need to be thick so roll your dough out as thin as you can make it without it breaking of course. If helps if you roll it out in one large piece. Then cut that piece in half and roll each half. Then cut those pieces in half and roll them again. This helps you make sure the dough is a uniform size. Place your foil tin for baking your pie upside on your dough to make sure its big enough. You should leave a little extra around the rim to make a crust. Rub earth balance on the sides of your foil to ensure it doesn't stick and place your dough over the pan gently pressing it against the sides with your fingers to form crust. Once the dough is fitted nicely in the pan take a big spoon full of your filling and place it inside. Fill until you're just about to the top of your pie crust but be careful not to overfill or your pie will burst! Use excess dough from making the bottoms and roll it out again to form the top. Place top of pastry over filling and press the sides with your fingers lightly to form pie crust completely.

This is them prior to baking. Make sure you poke some holes in the top to release steam! Bake for 30 minutes and enjoy!