Lentil And Golden Squash Pot Pie Recipes

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 5-6 quart pan, mix onions, garlic, and ginger. With mortar & pestle, blender or spice grinder coarsely crush coriander, cumin, and cardamom seeds. Add to onion mixture with chilies and 1/2 cup water. Stir occassionally over medium high heat until liquid evaporates and a brown film forms in pan, 10-12 minutes. Deglaze pan by adding 1/4 cup water and stir to loosen brown film. Repeat this step, cooking mixture dry and deglazing until vegetables are richly browned, about 2 more times. Sort lentils, digard debris. Rinse and drain lentil; add to pan along with broth. Bring to a boil; cover and simmer 10 minutes. Meanwhile, cut off and discard peal and seeds from squash. Cut squash into 3/4 inch cubes, enough to make 2 quarts. Add squash to pan, cover and simmer until lentils and squash are soft when pressed, 15-20 minutes. Add salt and pepper to taste. Drain liquid from lentils and measure; return no more than 1.5 cups liquid to lentils [reserve rest of liquid for soup]. Pour mixture into a shallow 3 qt. casserole [about 9x13]. If making ahead refrigerate up to one day. Roll pastry dough to match dimensions of casserole plus 1 inch on all sides. Lay pastry over vegetable mixture. Fold excess pastry under and press dough firmly against rim to flute edge. Brush with beaten egg. OR use several leaves of fila dough for crust. Decoratively slash dough to allow steam to escape. Bake at 400 degrees until crust is richly browned and filling is hot, 25-30 minutes [~45 minutes if chilled. Serve hot with optional yogurt sauce. Yogurt Sauce: mix all ingredients together.

GOLDEN SQUASH PIE

Steps:

• In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

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).