Sunday, March 11, 2012

Recipe: Roasted Vegetable Pie with White Wine Cream Sauce


Total of 4 ½ cups of autumn vegetables (leeks, sweet potatoes, corn, celery and mushrooms), diced finely so they are approximately a uniform size
Refrigerated pie pastry – enough for double crust
½ cup white wine
1 tablespoon margarine
1 teaspoon thyme
1 tablespoon flour
Salt and pepper, to taste
Parmesan cheese and parsley to garnish


Roast vegetables 450 degrees for 15 minutes.

Follow pastry package instructions for setting at room temperature. Line bottom of a 9-inch pie plate with one pastry.

Sauté roasted vegetables with margarine, thyme, salt, pepper and flour, just until the flour is cooked but not brown. Add white wine and stir until the sauce has thickened and is coating the vegetables. Cool on wire rack until slightly warm.

Spoon the filling into the center of the pie plate. Sprinkle with Parmesan and parsley. Cover with pastry in an open design such as lattice or a series of cutouts. Bake at 375 for 15 minutes, covering edges of pastry if needed to prevent over-browning.

Serve warm.

Related post with photos of this pie: 2 Pies for Thanksgiving

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