Vegetable Pot Pie
Note: to get any dirt from the inside of leeks, chop first them let soak in water for 10 minutes
For the crust – recipe from vegan 52
1 ¼ cups unbleached all purpose flour
½ tsp salt
½ cup refined coconut oil, cold or at room temperature
¼ cup ice water
For the filling
3 medium leeks, roots and greens cut off, sliced lengthwise then cut into ½ pieces
3 medium-large turnips, ends removed, cut into 1 inch cubes
3 large carrots, ends removed and cut into ½ inch thick coins (slice lengthwise if necessary)
2 cups vegetable stock
3 Tbsp potato starch
2 Tbsp olive oil plus more for brushing
2 large cloves garlic, minced
2 sage leaves
1 large sprig of thyme
1 bay leaf
Salt and pepper to taste
For the pie crust
Put flour and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture is crumbly. With motor running slowly add ice water into mixture until dough starts to form. Shape dough into a disk, wrap and put in the fridge.
For the filling
Heat 2 Tbsp olive oil on low heat in a medium-large pot. Add the leeks and sauté for 10 minutes. Add minced garlic and sauté for another 3 minutes.
Add turnips, carrots, 2 cups stock, 3 Tbsp potato starch, sage leaves, thyme sprig, and bay leaf. Stir and increase heat to bring to a boil.
Once boiling, reduce heat to a low simmer and cook for 15 minutes.
Remove from heat, discard thyme sprig, sage leaves, and bay leaf. Season to taste with salt and pepper.
Preheat oven to 400 degrees F.
Remove pie crust from fridge.
Dust counter with flour as well as your dough. Roll out dough to fit your pie plate (9 inches or a little more)
Grease bottom of pie plate with a little olive oil. Add your filling. Gently remove dough from the counter and place on top of your filling in pie plate. Add a few slits with a sharp knife to let steam escape.
Bake for 30 minutes. Remove from oven and let cool for 10 minutes.