Butternut Squash And Lentil Vegetarian Pot Pie Food

BUTTERNUT SQUASH AND LENTIL VEGETARIAN POT PIE

Steps:

• In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
• While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
• Add butter and pulse until evenly distributed in small chunks.
• Add sour cream and pulse until combined.
• Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
• Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
• Preheat oven to 400F.
• In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
• Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
• Add flour and seasonings. Stir until combined.
• Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
• Add warm lentils (along with any extra water) and give the mixture a bit stir.
• Place your casserole dish(es) on a foil, lined baking sheet.
• Ladle filling into your casserole dishes.
• Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11" round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
• Spray the top edge of your casserole dish with cooking spray, so your crust doesn't stick.
• Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
• Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
• Let stand 5 minutes to cool and absorb any excess moisture before serving.

LENTIL AND GOLDEN SQUASH POT PIE

Steps:

• In a large kettle, mix onions, garlic, and ginger.
• Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder).
• Add the spices to the onion mixture along with 1/4 cup water.
• Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
• Deglaze the pan by adding a little water and stir to loosen the brown bits.
• Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
• Sort, rinse and drain lentils; add them to pan along with broth.
• Bring to a boil; cover and simmer 10 minutes.
• While lentils are simmering, cut off peel and scoop seeds out of squash.
• Cut squash into 3/4-inch cubes, making about 1 quart.
• Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
• Add salt and pepper to taste.
• Drain liquid from lentils and measure. Return no more than 3/4 cup liquid back to lentils. Pour mixture into a shallow 1 1/2 qt casserole. (If you are making ahead, you can cover and chill up to one day).
• On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
• Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
• Pinch dough to flute edges, and brush with beaten egg.
• Decoratively slash top.
• Bake in 400F oven for about 30 minutes (45 minutes if chilled).