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Categories:
flour white cornmeal kosher salt unsalted butter egg yolk water potatoes yam parsnips stalks celery shiitake mushrooms vegetable oil salt all-purpose mushroom broth frozen peas thyme rosemary sherry vinegar
Viewed: 17 - Published at: 4 months agoIngredients
- 1 1/4 cups all-purpose flour, plus more for the work surface
- 3/4 cup white cornmeal, such as Weisenbergers
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1 large egg yolk
- 3 to 6 tablespoons ice water
- 8 small new potatoes, medium dice (about 3 cups)
- 1 large yam, peeled and medium dice (about 3 cups)
- 2 parsnips, peeled and medium dice (about 1 cup)
- 2 stalks celery, chopped (about 2/3 cup)
- 12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
- 8 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 4 tablespoons all-purpose flour
- 4 cups mushroom broth, warmed
- 1/2 cup frozen peas
- 6 sprigs fresh thyme, leaves stripped and chopped
- 1/2 sprig fresh rosemary, leaves stripped and chopped
- 2 tablespoons sherry vinegar
Method
- For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine.
- Add the butter and pulse just until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons ice water.
- With the processor running, drizzle in the yolk mixture.
- The dough should just come together.
- If it looks dry add more water, up to 4 tablespoons.
- Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal.
- Divide into four pieces, press into discs, and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
- Season with salt and pepper and spread evenly on a baking sheet.
- Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes.
- You don't want to cook these all the way though since they will cook more in the pot pie.
- (They should be al dente, but starting to get some color.)
- Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes.
- Whisk in the mushroom broth.
- Simmer until thick enough to coat the back of a spoon.
- Season to taste and remove from the heat.
- Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar.
- Divide the filling among four 8-ounce ramekins.
- Remove the dough from the fridge and roll each into a 5-inch disc.
- Wet the rim each ramekin and lay a crust over the top.
- Poke each 5 or 6 times with a fork and place in the oven.
- Bake until the crust is golden brown, about 20 to 25 minutes.
