vegetarian pot pies

By Jody

Ingredients

• crust...3 cups white flour
• 1 1/2 t. salt
• 1 t. baking powder
• 1/2 cup crisco, scant
• 2 T. oleo
• 1/2 to 1/3 cup ice water
• 1 egg
• sea salt & pepper
• inside......
• 1/2 cup oleo
• 2 cups yellow onions(2 onions), sliced
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/3 cup flour
• 2 1/2 cups veggie stock
• 1 T. pernod, this is a 5 spice indian spice, I couldn't find it so I used what the internet said was in it
• pinch of saffron threads
• 1 1/2 t. pepper
• 3 T. milk
• 1 1/2 cups diced potatoes
• 1 1/2 cups asparagus tips
• 1 1/2 cups peeled diced carrots or not peeled
• 1 1/2 cups peeled diced butternut squash
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced parsley

Details

Servings 4

Preparation

Step 1

For filling, melt oleo in large pot over med. heat, add onions and fennel and saute until translucent, 10 or so mins. Add flour, reduce heat to low and cook for 3 mins. stirring now and then. Slowly add the stock, pernod, saffron, salt and pepper and bring to a boil. Simmer for 5 mins. more stirring occasionally. Add the milk and season to taste, I add lots of seasoning, even more than on the list. What ever you have in your spices. :)

Cook the potatoes in boiling water for 10 mins but not till completely done. Remove potatoes from water and add the asparagus, carrots and squash to the pot and cook in the water for 5 mins. Drain. Add the potatoes, mixed veggies, onions and parsley to the sauce and mix well.

For pastry... Mix the flour, salt and baking powder in the bowl. Add the shortening and oleo and blend with a pastry blender until the size of peas. Add the ice water and stir till moisten and it forms a ball. Wrap the ball in plastic and allow it to rest in frig for 30 mins.

Preheat oven to 400F.

Divide the filling into 4 oven proof bowls that have been sprayed. Divide the dough into quarters and roll each piece into an 8 inch circle. Brush outer rim of bowl with a little water and place dough circle onto filling in bowl. Turn the edges under itself and press to rim of bowl and crimp. Cut 3 slashes into crust for steam to escape. Bake for approx 45 to 55 mins.