i went to visit an out-of-town friend today and on the long bus ride home i had a flash of inspiration: it’s pi day! why not have a pi blog?
HERE WE GO
last week, i had a mad hankering for some pot pie, and dug this recipe out of the dredges of the internet. i have now made it twice: it’s fucking incredible. i slightly changed the ingredients, but because i’m kind of lazy, i just copy/pasted the original recipe & instructions. but seriously. this motherfuckin’ pie is the bomb.
1 c + 2 tbsp all-purpose flour
1 stick or 1/2 c frozen earth balance
3 tbsp olive oil, divided
1 small yellow onion, diced
2 cloves garlic, crushed
couple bunches bok choy, chopped
handful of mushrooms, chopped
1 russet potato, diced
1/4 c all-purpose flour
2 tsp nutritional yeast
2 tbsp soy sauce
1 1/4 c vegetable broth
1.5 – 2c green beans
1/2 bunch kale, chopped
1 tsp finely chopped sage
1 tsp thyme leaves
Salt and pepper
( it’s pretty easy to eyeball the amounts and just add whatever is hanging out in your fridge–i used bok choy, kale, green beans, tomatoes, peppers, etc. i chopped up the bok choy stems and fried them alongside the onions; i added the bc greens, kale, and g.beans all at once in the final step. it’s a good idea to let the greens cook down for a couple minutes before putting them in the pie).
2 (12-ounce) ramekins or other oven-safe dishes
For the Crust (Part 1)
The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer.
For the Filling
Preheat oven to 400° F.
Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.
Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.
Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion and garlic and sauté until onion is translucent.
Add potato to the skillet and cook, stirring frequently, until tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add tofu, sage, and thyme and stir until combined. (this is where i added bok choy leaves, kale, beans)
Remove from heat and season to taste with salt and pepper.
For the Crust (Part 2)
Take the supplies out of the freezer.
Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.
Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.
Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.
Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.
Assemble and Bake
Divide the tofu and vegetable mixture between the ramekins.
Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.
Bake in the oven until golden and bubbly, about 30 minutes.
Let sit for about 5 minutes before serving.