Veggie Pot Pies. Delicious vegetarian pot pies with broccoli rabe, shiitake, and feta cheese.
My crust is so freaking flaky, it’s ridiculous!
All those years of making pie paid off (and tasted awesome too).
If you want tips to make a flaky pie crust, here are some of mine in the Strawberry Rhubarb Galettes post.
Just basically make sure all of your ingredients are SUPER cold, if you want a quick and simple tip. Head over to the post to read more detailed explanations on why.
Well, so as I was saying, I made these Veggie Pot Pies.
For Father’s Day, I made a Short Rib Pot Pie for my husband. And since I am not eating much meat lately, I made these veggie pot pies for me.
They were everything I could have asked for, and beyond!
They were delicious cold, warm, and even with a salad on the side.
Broccoli Rabe can be a bit bitter, and that’s exactly what I love about it. But I know people who don’t like broccoli rabe. Just feel free to replace the veggies for any other one. And the cheese, for any other cheese, as well.
Some suggestions for Veggie Pot Pies fillings:
I just like to make sure I cook the veggies before filling the pie.
You can sauté, or roast the veggies in the oven, with some olive oil and garlic. Don’t cook them until they are super done, cook them until they are slightly underdone, since they will cook more in the oven.
Veggie Pot Pies are the best! I need to make them more often (way more often!)
This was a short post, with lots of pics and not a whole lot of writing! But I will write something else! If you are reading this, you are awesome! Thank you for all the support!!
If you like Veggie Pies, you should check out this Vegan Savory pie by The Hungry Bites. YUM!
Veggie Pot Pies with Broccoli Rabe, Shiitake, and Feta Cheese
- 10 oz shiitake mushrooms
- 6 oz broccoli rabe
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 4 oz feta cheese crumbled
- 1 teaspoon salt or to taste
- 2 cups all-purpose flour 9 oz
- 2 teaspoons granulated sugar
- 1 teaspoon fine sea salt
- 8 tablespoons unsalted butter
- 1/3 cup vegetable shortening
- 7-9 tablespoons ice cold water
- 1 egg yolk
- 1 teaspoon water
- Slice shiitake mushrooms. Remove bottom thick stems from the broccoli rabe, and chop it roughly into 1 inch pieces.
- Saute garlic in hot olive oil, in a large pan, over medium heat.
- Don't let garlic brown too much. As soon as it starts to get brown, add mushrooms and broccoli rabe to the pan.
- Stir to combine, add salt, pepper to taste.
- Cook vegetables until broccoli and mushrooms are wilted and cooked, about 5 minutes.
- Set aside to cool.
- Start by chopping the butter into 1/2” pieces.
- Place butter and shortening on top of a piece of parchment or wax paper, and put it in the freezer for 15 minutes.
- While butter and shortening get really cold in the freezer, start to assemble the other ingredients.
- Place flour, sugar, and salt in the bowl of a food processor.
- You can also do this by hand if you don’t want to use a food processor.
- Mix flour, sugar, and salt to combine.
- Add butter and shortening.
- If using the food processor, pulse a few times, until butter and flour mixture has the consistency of coarse meal, no big lumps of fat in your dough.
- If doing it by hand, you can use a pastry cutter, or a fork, or even your hands, to cut the butter into the dough.
- Slowly, add the 7 tablespoons of water to the dough. If using the food processor, you can add a couple of tablespoons and pulse one time. Add a couple more tablespoons and pulse again. Do this until you’ve added all the water.
- If doing it by hand, simply mix the dough with a spatula.
- Now, if the dough is clumping together, that’s a sign you don’t have to add anymore water.
- If the dough is too crumbly and dry, add a bit more water, one tablespoon at a time.
- Dough shouldn’t be too wet, but it also shouldn’t be crumbling apart.
- Form dough into a ball. Wrap it in plastic. Place it in the refrigerator for 2-4 hours, until completely firm.
- I used mini tart pans, you can make a big 9 inch pie, or small ones, or even line the bottom of cupcake tins with the dough. Get creative with whatever you have in your house, it doesn't have to be a specific size pan.
- I used 3.5" tart pans, and the recipe yielded 7 mini pies.
- If you are lining mini pies, or lining a large pie, simply turn half of the dough onto a floured counter, and roll it out until 1/4" thick.
- Cut out circles that are at least 1 1/2" bigger in diameter than your tart pan. Or use the whole rolled out half of the dough to line the bottom of a large 9" pie pan.
- Spread filling on the bottom of lines pans.
- Sprinkle feta on top.
- Now, roll out the other portion of the dough and do the same thing. If making smaller pies, cut out circles and place them on top of the pies. Or simply roll out the entire half and place on top of a large 9" pie.
- Crimp edges to seal.
- Place pie in the freezer while you pre-heat the oven to 350F.
- This is important because it solidifies the fat in the pie dough, which means it won't start to melt immediately as it enters the oven, and therefore, your pie crust will be flakier and have a better structure, since the gluten bonds will be able to settle before the fat starts to melt.
- Anyway, once pie is cold, and oven is hot, about 15 minutes later, you can place the pies in the oven.
- Remember to whisk the egg yolk and the water in a small bowl and brush all over the surface of the pie before baking. This will ensure a golden crust!
- Bake time will vary depending on what size of pie you decided to go with. Smaller pies will bake faster, start to check at the 8 minute mark, rotate if necessary, and continue to check every 3-5 minutes.
- Larger pies will take longer to bake. A 9" pie for example, will take about 30 minutes to bake entirely.
- Serve once it has cooled down.
- This pie will keep in the fridge for up to 3 days, covered and well stored.