Sheet Pan Root Vegetable Pot Pie Food

SHEET PAN VEGETABLE POT PIE

Steps:

• Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 450˚ F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes.
• Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done.
• Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas.
• Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving.

VEGETABLE POT PIE

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

ROOT VEGETABLE SLAB PIE

Steps:

• Prepare the crust: Unroll 2 pieces of pie dough on a lightly floured surface. Brush 1 piece with half of the melted butter, then set the other piece directly on top. Roll the 2 pieces together into a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving an overhang on all sides. Transfer the remaining rectangle to a baking sheet. Chill both crusts until the dough is firm, about 30 minutes.
• Meanwhile, make the filling: Heat the oil in a large skillet over medium heat. Add the shallots and 1 cup water. Cook, stirring occasionally, until the liquid has evaporated and the shallots start to brown, about 20 minutes. Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring, until glazed, about 3 minutes; season with salt and pepper and set aside.
• Heat the remaining 2 tablespoons butter in a large saucepan over medium-high heat. Add the carrots, parsnips, celery root and the remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start to soften, about 3 minutes. Sprinkle in the flour and 1/2 teaspoon each salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves together with kitchen twine; add to the pan. Reduce the heat to medium and simmer, stirring occasionally, until the vegetables are tender and the liquid is thick, about 15 minutes. Let cool to room temperature. Discard the herb bundle. Stir in the lemon zest and juice, scallions and parsley.
• Position a rack in the upper third of the oven and preheat to 400 degrees F. Spread the shallots evenly over the crust in the baking dish, then add the root vegetable filling in an even layer. Cover with the prepared top crust; use kitchen scissors to trim the excess pastry so there is a 1-inch overhang. Pinch the 2 crusts together, then fold the overhanging dough under itself. Chill 20 minutes.
• Brush the top crust with the beaten egg. Score decoratively with a paring knife, being careful not to pierce completely through; poke a few vents in the crust to allow steam to escape. Bake until the crust is golden brown, about 40 minutes. Let stand 10 minutes before serving.

SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES

Steps:

• Put a baking sheet on the middle oven rack; preheat to 500˚. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss.
• Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
• Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
• Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce.

CURRY ROOT VEGETABLE POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
• Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
• Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
• Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
• Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
• Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.