One of the tastiest treats I cooked up for Halloween is something that I'm keen to repeat for Thanksgiving : savory autumn vegetable pastry pies. I started with a recipe from Martha, then sauteed veggies instead of roasting to save time. Also, my version is vegan. Use whatever
shape cookie cutter you wish; pumpkins and leaves are especially
pretty. This recipe makes about 16 pies using a 3-4" wide cookie
cutter. Your guests will want one of each - at least - because these pies are downright delicious!
Dough
3.75 cups flour
1/2 tsp salt
1/4 c + 2 Tbs Spectrum vegetable shortening
1.5 sticks Earth Balance buttery sticks
2 T sugar
dash of salt
2T plain soy milk for sealing pies
1/2 c + 2T ice water
In food processor, combine flour, salt, and sugar. Add butter + shortening, and pulse 30 seconds until it resembles coarse meal. Add ice water a bit at a time, pulsing, until mixture comes together. Divide dough in half, wrap in plastic, flatten, and refrigerate 1 hour or overnight.
Harvest Vegetable Filling
1 carrot, finely diced
1 parsnip, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1-2 T olive oil
4 oz. kale or chard, washed and finely chopped
3 oz. dry white wine
Heat olive oil in skillet over medium and saute onion, carrot, parsnip and kale for 7-10 minutes. Add garlic + white wine and saute another 5-7 minutes. Stir in freshly ground pepper. Remove from heat.
Apple-Shallot Filling
1T Earth Balance soy butter
5 medium shallots, sliced lengthwise
2T sugar
1/2 c apple cider vinegar
1 apple, diced
1/2 tsp each of dried thyme and sage
Melt butter in skillet over med-high. Add shallots and 1T sugar; cook until soft about 3 minutes. Add 1T sugar, stir, and cook another 4 minutes until shallots brown. Raise heat to high, add half of vinegar and cook 2 minutes until absorbed. Add apple, herbs and remaining vinegar, lower to simmer and cook 5 minutes. Remove from heat.
Baking the Pies
Grease 11x17 sheets or line them with parchment. Pour 2T soy milk in small bowl and get out pastry brush. Preheat oven to 375. Roll out dough to 1/8 inch thick on lightly floured board. Cut an equal number of shapes with cookie cutter, and place half of them on baking sheets. Top each pastry with a heaping tablespoon of vegetable filling. Use a toothpick to etch veins into top half of pumpkin pastry. Dab soy milk around edges and cover vegetable fillings with top pastry, carefully pressing pastry edges to seal each pie. Brush the pies with soy milk. Chill in refrigerator for 20 minutes, then bake in oven at 375 degrees for 30 minutes until golden brown. Serve warm.
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