Cauliflower and Mushroom Potpie with Black Olive Crust
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Ingredients
- Margarine: 150 g
- All-purpose flour: 240 g
- Soy milk: 2 c
- Dried tarragon: 2 tsp
- Dried thyme: ⅝ tsp
- Dried marjoram: ½ tsp
- Mustard powder: ¼ tsp
- Salt: 2 tsp
- Bay leaf: 1
- Oil: 2 tbsp
-
Leek:
1
sliced thinly
-
Small carrot:
1
cut into small dice
-
Cremini mushrooms:
250
g
sliced into chunks
- White wine vinegar: 1 tsp
-
Cauliflower:
500
g
cut into bite-size pieces
- Baking powder: 1 tsp
-
Pitted black olives:
⅓
c
chopped coarsely
Cookware
- Heavy-bottomed saucepan
- Wire whisk
- Dutch oven
- Small bowl
- Pastry cutter
- Rolling pin
- Sharp knife
- Oven
Method
Intro
You'll almost look forward to the next freezing cold night as a chance to have this old-fashioned kind of potpie in the oven, filling the kitchen ith a homey, Hallmark-card worthy aroma. Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy. And what's not to love about a satisfying busuit-style top crist flecked with savory black olives? This hearty pie is best served with Sautéed Collards or a simple green salad.
Sauce
In a heavy-bottomed saucepan ober medium heat, melt margarine and sprinkle in the all-purpose flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling and lightly browned, .
- margarine: 75 g
- all-purpose flour: 40 g
Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in dried tarragon, dried thyme, dried marjoram, mustard powder, salt and add bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for , until a thick sauce forms. Turn off the heat, remove the bay leaf, and add salt and pepper to taste.
- soy milk: 2 cups
- dried tarragon: 2 tsp
- dried thyme: ½ tsp
- dried marjoram: ½ tsp
- mustard powder: ¼ tsp
- salt: 1 tsp
- bay leaf: 1
- pepper
Vegetables
Heat the oil in the Dutch oven over medium heat. Add the leek and small carrot, and sauté for , until softened.
- oil: 2 tbsp
- leek: 1
- small carrot: 1
Add the cremini mushrooms and white wine vinegar, stir, and cook another until most of the excess liquid from the mushrooms has evaporated.
- cremini mushrooms: 250 g
- white wine vinegar: 1 tsp
Add the cauliflower, stir briefly, cover partially, and steam for about , until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
- cauliflower: 500 g
Biscuit Crust
Sift together the all-purpose flour, baking powder, salt and dried thyme in a small bowl.
- all-purpose flour: 200 g
- baking powder: 1 tsp
- salt: 1 tsp
- dried thyme: ⅛ tsp
With a pastry cutter or two knives held together, cut in the margarine until crumbs form, then drizzle in cold water. Drizzle in additional water, one tablespoon at a time, until a soft dough forms (but be careful not to overwork it). Fold in the pitted black olives.
- margarine: 75 g
- cold water: 3 tbsp
- pitted black olives: ⅓ cup
Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disk of dough).
Assemble
Preheat the oven to 190°C.
Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk.
- sauce from section 2
- cauliflower mixture from section 3
- diamonds of dough from section 4
- soy milk
Bake for , until the cauliflower is tender and the biscuits are cooked.
Allow to cool at least before serving, as the filling will be boiling hot straight out of the oven.