Portabella and vegetable pot pie
Equipment
- medium bowl
Ingrediënten
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ⅓ cup vegetable oil
- 2 tablespoons cold water
- 1 tablespoon butter
- 8 oz baby portabella mushrooms each cut into fourths (3½ cups)
- 1½ cups half-and-half
- 1 package 1.6 oz garlic-herb sauce mix
- 1 bag frozen mixed vegetables thawed
- 1 teaspoon half-and-half
Instructies
- In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.
- Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
- Gather pastry into a ball.
- Place pastry between 2 sheets of waxed paper.
- With rolling pin, roll into 8½-inch round; set aside, covered with towel.
- Heat oven to 425°F.
- In 12-inch skillet, melt butter over medium-high heat.
- Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.
- Stir in 1½ cups half-and-half and the sauce mix.
- Heat to boiling over medium-high heat, stirring constantly.
- Stir in vegetables.
- Cook 2 to Minutes, stirring frequently, until thoroughly heated.
- Spoon vegetable mixture into ungreased 9½-inch deep-dish pie plate.
- Remove top waxed paper from crust; cut about 1-inch hole in center of crust.
- Carefully invert crust over filling; remove remaining waxed paper.
- Cut small slits in several places in crust.
- Brush crust with 1 teaspoon half-and-half.
- Bake 25 to 30 minutes or until crust is golden brown.
- Let stand 10 minutes before serving.
Nutritional Information
Calories: 390 kcal
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