I’ve been experimenting with veggie pies for a while, but hadn’t come up with one that was worth sharing… until now! Shredding the squash turned out to be the critical step. The squash softens up, and then the chickpea flour binds it together to make a wonderful pie filling, with some potato chunks throughout to keep you on your toes.
5 TBS Earth Balance Buttery Sticks
1 C AP flour
1/2 C minced walnuts
1/4 tsp salt
about 1/4 C cold water (only as much as you need)
1/4 C garbanzo bean (chickpea flour)
1 TBS flaxseed meal
1/4 C water
1 tsp salt
1 C shredded summer squash
1 C shredded carrots
1 medium spring onion
1.5 C cubed red potatoes
2 cloves garlic
1 TBS extra virgin olive oil
1/2 tsp dried dill
1/4 tsp fresh ground black pepper
2-3 TBS ground walnuts
1. Put all dry ingredients in a large bowl, or food processor. Cut in the “butter” with two sharp knives, or a few quick pulses of the processor.
2. Slowly add the water, stirring, or pulsing, adding just enough for the dough to hold together.
3. Form the dough into a ball and wrap in plastic. Refrigerate while you make the filling, or up to a day, if you need to make it in advance
1. Mix chickpea flour, flaxseed meal and water in a small bowl and set aside.
2. Shred the squash and carrots. Chop the onions, potatoes, and garlic.
3. In a large bowl, mix all the veggies, flour mixture, dill, salt and pepper.
4. Roll out dough and press into an 8 inch pie pan. Spread filling on top of the crust.
5. Drizzle with olive oil and sprinkle with remaining walnut bits.
6. Bake at 400, covered with aluminium foil, for 30 minutes. Remove foil and bake for an additional 30-40 minutes, until crust is browned and potatoes are cooked through.