Fireside Veggie Pie
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 8
Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Read more Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them! See less
Ingredients
- 2 unbaked 9" pie shells (I make my own with whole-wheat and buckwheat flour, yummy!) shopping list
- 1/2 tbsp olive oil shopping list
- 1 onion, peeled and diced shopping list
- 2 carrots, peeled and diced shopping list
- 1/2 lb butternut or acorn squash, peeled and diced shopping list
- 1/2 lb chestnuts, shelled and halved shopping list
- 1/2 cup mushrooms, chopped shopping list
- 2/3 cup canned diced tomatoes, drained shopping list
- ½ tsp dried thyme shopping list
- ½ tsp dried oregano shopping list
- 1/4 tsp dried sage shopping list
- 2 tbsp fresh parsley, finely chopped shopping list
- 2 tbsp tomato paste shopping list
- 1 tbsp reduced-sodium soy sauce shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Preheat the oven to 400F.
- Heat oil in a large saucepan and gently fry the onion.
- Add vegetables and herbs to the pan and stir.
- Cover the pan and cook over low heat until the carrots are just soft.
- Add the tomato paste, soy sauce and season to taste.
- Let the mixture cool.
- Fill the bottom pie crust with the mixture, packing it down fairly firmly.
- Seal the top crust over the filling and prick 3-4 times with a fork.
- Bake 15 minutes. Reduce heat to 350F
- Bake 35 minutes and serve.
People Who Like This Dish 6
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The Rating
Reviewed by 2 people-
You should post your pie shells, lot's of healthy folk out here...this sounds really good. I don't think I have ever tasted a chestnut or even seen one.
craners
in Coarsegold loved it
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