Vexing Vegetable Pies Recipe
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Need to eat more vegetables? These savory little pies have butternut squash, turnips, Brussels sprouts, parsnips, and portobello mushrooms. Serve them as a filling vegetarian meal.
Ingredients
- 1 pound butternut squash, peeled and cut into 1/2-inch dice
- 2 small turnips (about 4 ounces total), peeled and cut into 1/2-inch dice
- 1/2 pound parsnips, peeled and cut into 1/2-inch dice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 medium onion, cut into 1/4-inch dice (1 cup)
- 2 celery stalks, cut into 1/4-inch dice (1/2 cup)
- 10 ounces Brussels sprouts, trimmed and quartered
- 1 large or 2 small Portobello mushroom caps (about 5 ounces total), halved and cut into 1/4-inch-thick slices
- 4 tablespoons unsalted butter
- 2-1/2 tablespoons all-purpose flour, plus additional for dough
- 1 can (14 ounces) low-sodium chicken broth
- 1-1/2 tablespoons apple cider vinegar
- 2 teaspoons dried oregano
- 1/3 cup finely grated Parmigiano-Reggiano
- 5 prepared piecrust sheets (from 3 boxes, 15 ounces each)
- 1 large egg, beaten
- Preheat oven to 400 F. and arrange rack in center. Toss together squash, turnip, parsnip, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spread out evenly on a large baking sheet and roast until forktender, about 25 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large deep skillet over moderately high heat until hot but not smoking. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add1/4 teaspoon salt. Cook until translucent, about 5 minutes. Add Brussels sprouts, mushroom and butter. Saute until butter has melted completely. Sprinkle in flour and stir until vegetables are coated; cook 1 minute. Add broth, vinegar, oregano, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cook until thickened, 2 to 3 minutes. Remove from heat and stir in cheese. Add roasted vegetables and stir until completely coated with sauce. Let cool.
- Meanwhile, roll out 3 piecrust sheets, 1 at a time, on a lightly floured surface using a floured rolling pin, into 15-inch rounds. Using a 6 1/2-inch round cutter, cut out 4 rounds from each. Arrange rounds, in a single layer, on a cookie sheet and cover with a piece of parchment paper or damp cloth; set aside.
- Roll out remaining 2 piecrust sheets into 12-inch rounds. Using a 4 1/2-inch round cutter, cut out 6 rounds from each. Using a small Halloween cookie cutter, cut out 1 shape in center of each round. Arrange rounds, in a single layer, on a cookie sheet and refrigerate 10 to 15 minutes.
- Meanwhile, preheat oven to 425 F. and arrange rack in lower third. Place one 6 1/2-inch round in each cup of 1 (12-cup) standard muffin pan and press gently to fit, pushing dough up sides to reach over top. Fill each cup with 1/2 cup vegetable mixture. Cover each with one 4 1/2-inch round and pinch together dough around edges to seal. Lightly brush tops with egg.
- Bake until crust is golden and filling is bubbling, about 25 minutes. Transfer pies in pan to rack and cool 10 minutes before unmolding.
- Calories 514, Total Fat 30 g, Saturated Fat 11 g, Cholesterol 20 mg, Sodium 886 mg, Carbohydrate 56 g, Fiber 3 g, Protein 5 g.
- Percent Daily Values are based on a 2,000 calorie diet
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