Portabella and Vegetable Pot Pie
6 servings
Equipment
- medium bowl
Ingrediënten
- 1 1 ⁄3 cups all-purpose flour
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon dried thyme leaves
- 1 ⁄3 cup vegetable oil
- 2 tablespoons cold water
- 1 tablespoon butter or margarine
- 8 oz baby portabella mushrooms each cut into quarters (31⁄2 cups)
- 1 1 ⁄2 cups half-and-half
- 1 package 1.6 oz garlic herb sauce mix
- 1 bag 12 oz 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 81⁄2-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 11⁄2 cups half-and-half and the sauce mix.
- Heat to boiling over medium-high heat, stirring constantly.
- Stir in vegetables.
- Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
- Spoon vegetable mixture into ungreased 91⁄2-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 cutting.
Notes / Tips / Wine Advice:
Why a pie crust made with oil? While it’s a bit more fragile to work with than a traditional shortening crust, and although it’s not flaky, it’s very, very tender.
Nutritional Information
Calories: 390 kcal
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