Garden Vegetable Pie

1 cup whole wheat flour and
1 cup unbleached white flour or 2 cups whole wheat pastry flour
1/2 - 3/4 cup butter or margarine, soft
1/8 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon sage
water to moisten
2 - 3 cups cooked and mashed sweet potatoes
1/2 cup cauliflower
1/4 cup carrots, diced
1/4 cup slivered green beans or chinese peas
1/4 cup corn
1/4 cup eggplant, diced
1/2 cup comfrey, chopped, or 1/4 cup comfrey and 1/4 cup kale, chopped
1/4 cup butter or margarine
1 tablespoon grated ginger, sautéed in butter
1 - 2 teaspoons salt
1/2 teaspoon black pepper
2 - 3 teaspoons soy sauce
3/4 teaspoon asafetida
2 tablespoons honey

Mix 6 crust ingredients well. Add enough water to moisten and hold together. Cut in half and roll between two sheets of wax paper. Fit in pie pan. Crimp edges, pierce well with a fork and bake at 350F for 10 minutes.

Combine mashed sweet potatoes and lightly steamed vegetables along with remaining ingredients. Mix well and spread in pie shell. Roll out another pie crust. Place on top, crimp edges, pierce with fork and bake at 375ยบ for 15 to 25 minutes, until top is golden. Serve warm as a main course.



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