SAVORY LAYERED PIE

baked pie.jpg

I think I was inspired to do this kind of pie when I was in a stint of watching The Great British Baking Show, and there was an episode where everyone had to make these hand-raised “Picnic” pies.  I don’t hand raise mine….but I loved the idea of this thick pie filled with delicious savory flavors.

In this dish, I cook five distinctive flavors that then layer together in a pastry crust that has been formed into a spring form pan.  I’ve made this pie three times, and it’s honestly not one of my husband’s favorites.  Maybe I should try simplifying it to three layers.

 


 

Layer one: Leek and Lentil with Garlic

  • Lentils (1 cup)
  • Veggie stock (2 cups)
  • 2 Leeks, white and light green parts, chopped
  • 2 Cloves Garlic, diced
  • 1 Tablespoon Butter
  • 1 Large Egg, lightly beaten

Cook lentils in veggie broth.  Heat butter in a pan.  Throw in leek and garlic into pan and sauté until wilted.  Toss cooked lentils with leek and garlic mixture.  Allow to cool.  Mix in the egg.  Set aside.

lentils and leeks.jpg

Layer Two: Carrots

  • Carrots
  • Salt and Pepper to taste
  • Thyme
  • 2 Tablespoons Olive Oil

Preheat oven to 400 degrees.  Place carrots in a skillet and cover with cold water.  Season with salt.  Bring to a boil and cook until just tender.  Remove the carrots, and season carrots with salt and pepper, olive oil, and thyme.  Toss to coat, and put in the oven until the carrots are lightly caramelized.  About 20 minutes.  Set aside.

carrots.jpg

Layer three: Spinach and Shallot

  • 2 Bunches of Spinach, stalks pinched off and cleaned
  • 3 cloves Garlic, minced
  • 2 Shallots, diced
  • Olive Oil
  • 1/2 Teaspoon Red Pepper Flakes
  • Salt and Pepper to taste

Heat oil in a skillet.  Add the shallot and garlic.  Cook about one minute, until fragrant.   Add the spinach.  When the spinach is about half way wilted, add red pepper flakes, and continue cooking until wilted.  Season with salt and pepper.  Remove from heat.

spinach.jpg

Layer Four: Cashew Bean

I have to admit, the first time I made this, I had an excess of homemade hummus lying around from a party, and I cooked the cashews and threw them in the hummus, and it worked pretty well.  But if I didn’t have delicious homemade hummus lying around, I do something like this:

  • Cashews (1 cup)
  • Vegetable Stock (1 cup)
  • Salt and Pepper to taste
  • White beans (1 can)

Place the cashews and stock in a small pan and cook until the liquid has almost completely evaporated, about 30 minutes.  Remove from heat and season lightly with salt.  Place white beans and cashews in the bowl of a food processor and pulse to just bring together.  Taste and alter as needed.  Set aside.

bean and nut.jpg

Layer Five: Mushrooms

  • 16 oz Mushrooms of your choice (I usually use Crimini/Baby Bella.)
  • Olive Oil
  • 1 Large, or 2 Small/Medium Shallots
  • 2 Garlic Cloves, minced
  • Balsamic, 1 teaspoon
  • Soy Sauce, 1 tablespoon
  • Bourbon, 1/4 cup
  • Parsley, 1/2 cup
  • Salt and Pepper to taste

Heat 3 tablespoons of oil in a large skillet.  Add mushrooms and cook until the moisture has evaporated and they begin to brown, about 15 minutes.  Add the shallots and garlic, cook until fragrant and soft.  Add soy sauce and bourbon, and cook until it’s almost dry.  Transfer to a bowl, mix in parsley and season to taste with salt and pepper.  Set aside.

mushrooms.jpg

 


 

Use your favorite savory pie crust, or buy store-bought and thaw it just enough that you can roll it out and use it with a spring-form pan.  I like to make my crust with parmesan cheese in it.  (This recipe is for one batch of dough, you really need about 1.5 batches.  So I made two, and then kept the half recipe in the freezer to make a few small quiches later.)

  • 1 1/2 Cups All Purpose Flour
  • 7 Tablespoons COLD Butter (I placed a stick of butter in the freezer for fifteen minutes)
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Teaspoon Salt
  • 1 Egg
  • 3-5 Tablespoons Ice Water

I used my food processor to bring this crust together.  Of course you can do it the old fashioned way as well, by blending in the butter with a pastry cutter (or two butter knives a la my mother) and bringing the dough together by hand.  But I am once again an advocate for this magical device.

Grate the butter using the grating disk in the food processor.  Add flour, parmesan, salt and egg to the food processor bowl, and blitz the mixture resembles corse meal.  With the motor running, add a tablespoon of ice water at a time until the dough comes together and forms a ball.  Pour the dough out onto a lightly floured surface and form into a ball.  Cover with plastic wrap and place in the fridge for about a half an hour.

 


 

Use one batch of dough to roll out and line a 10″ spring-form pan with your crust.

pie stuffing.jpg

Scoop in and spread out the layers of delicious veggies, starting with the lentil and leek layer, and ending with the mushrooms.  Roll out half of the second batch of dough to create a top crust.  Apply the top crust, and seal by folding over and pinching with the bottom crust.  Cut a few holes in the top of the crust with a sharp knife.  Here, I also added a little bit of braiding, used some cookie cutters for leaf decorations, and use a small cap to cut a center hole.

uncooked pie.jpg

Bake at 350 for 30 minutes.  Remove the pie from the oven, and if the dough is cooked enough, carefully remove the ring of the springform pan.  Make an egg wash by lightly beating one egg and adding a teaspoon of water.  Brush the egg wash over the top and sides of the pie.  Place back in the oven and bake for an additional 10 minutes, until golden brown.

Allow to cool for ten minutes before serving.

baked pie 2.jpg

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