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Ingredientes
- 1 2/3 c. unbleached all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/2 tsp baking pwdr
- 8 Tbsp. cool unsalted butter - (1 stick) cut small pcs
- 4 1/2 Tbsp. ice-cool water
- 2 1/3 c. diced (1/2") peeled all-purpose potatoes
- 2 lrg carrots peeled, and cut into 1/2" dice - (1 c.)
- 1 1/2 c. frzn corn
- 1 1/2 c. frzn peas
- 1 1/2 Tbsp. unsalted butter
- 1 lrg onion minced fine
- 1 x celery stalk minced fine
- 1 Tbsp. vegetable oil
- 1/4 c. all-purpose flour
- 1 1/2 c. vegetable broth
- 1 c. lowfat milk
- 1/2 tsp dry thyme
Direcciones
- Make pastry: In food processor, combine flour, sugar, salt and baking pwdr and pulse on/off till blended. Add in butter and pulse on/off till mix resembles fine crumbs. Add in 3 Tbsp. ice water. Pulse on/off till mix is proportionately dampened. Sprinkle with remaining 1 1/2 Tbsp. water and process till dough forms large crumbs and can be easily packed.
- Transfer dough to work surface and form into ball. Knead dough 2 or possibly 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and chill 1 hour.
- Preheat oven to 400 degrees. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add in potatoes, carrots, corn and peas; boil 5 min. Drain vegetables and transfer to medium bowl.
- In medium saucepan, heat 1 1/2 Tbsp. butter over medium heat. Add in onion and celery and cook, stirring often, till onion has softened, 8 to 9 min. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, till mix thickens, about 2 min. Stir in lowfat milk and cook, stirring constantly, till thickened, about 1 1/2 min. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
- Transfer vegetables to 9 1/2- or possibly 10-inch deep-dish pie pan; smooth top. Let cold 15 min. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake till pastry is golden brown, 50 to 60 min. Let stand briefly before serving.
- This recipe yields 8 servings.
- Description: This is like the one you remember from childhood, only without the chicken. The baking pwdr in the pastry gives it a light, flaky top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 143 | 44% |
| Total Fat 16.33g | 20% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.04g | |
| Cholesterol 38mg | 13% |
| Sodium 459mg | 19% |
| Potassium 263mg | 8% |
| Total Carbs 38.51g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.08g | 5% |
| Protein 6.72g | 11% |
