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On a recent Good Morning America show, Pamela Anderson shared with viewers a recipe from her new cookbook titled ‘I Love You: Recipes from the Heart‘. The dish in question is based on her ‘Harvest Veggie Pot Pies’, made with seasonal vegetables she gathers from her personal garden.
Pot pies are typical U.S. pies with different fillings such as chicken or vegetables, among many other ingredients. In this case, Anderson decides to version them in a vegan way, including proteins such as flaxseed and cannellini beans; beyond the combination of vegetables such as pumpkin, carrot, onion.
Harvest Veggie Pot Pies
Anderson writes in his cookbook, ‘I like these cakes because they are individual and easy to prepare in a muffin tin small enough to handle.’
1. Make the dough: In a large bowl, whisk together the flour, sugar and salt. Stir the vegetable shortening into the flour mixture until it resembles breadcrumbs and mix in the flaxseed and water. Knead the mixture until smooth and soft. Divide it into 2 pieces, one that is about one-third of the entire dough and one that is about two-thirds. Cover and refrigerate for at least 30 minutes. Preheat the oven to 400°F.
2. Prepare the filling: place the pumpkin, cranberries and shallot on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper and toss until evenly coated. Roast until the squash is golden brown, 30 to 40 minutes. Let cool. Meanwhile, heat the vegetable shortening and remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Add the garlic and cook, stirring often, for 2 minutes. Stir in the beans and sage and season with salt and pepper. Cook, stirring occasionally, until the carrot has softened and everything is golden brown, about 5 minutes. Pour in the wine and continue cooking for 1 minute. Remove from the heat and let cool.
3. Assemble the pot pies: When the dough has chilled, remove the largest piece from the refrigerator and roll it out with a rolling pin on a floured surface until it is ¼ inch thick. Use a cookie cutter to cut out 10 circles. Place them in a muffin tin. Mix the roasted pumpkin mixture and cooked vegetables together and pour them into the bottom crusts. Place the top crusts on top of the filling and pinch the edges together, sealing the filling inside the pies. Use a fork to poke holes in the center of each tart. Bake until golden brown, about 35 minutes.
4. Prepare the sauce: combine the vegetable shortening and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour browns, about 3 minutes. Add the vegetable milk, soy sauce and sage, rubbing the sage between your fingers as you pour it into the saucepan. Simmer until the sauce thickens, about 5 minutes. Taste and season with salt and pepper. Let the pasties cool in the pan for about 5 minutes, remove and serve.
