Anything Vegetable Pie
My comfort foods are bread, cheese, and foods with a creamy consistency (think pudding and ice cream).
Every now and then I get to indulge without feeling guilty.
Vegetable Pies are pretty easy to make – saute some veggies, pour into a dish with the crust of your choice, bake until golden brown, and eat.
What I used:
1 acorn squash
1 bunch kale
1 onion
2 cloves garlic
1 box of puff pastry
Butter for sauteing and greasing the baking dish
Egg wash for the puff pastry
salt and pepper to taste
Acorn squash are usually small, so it’s easy to use the entire fruit. Just cut, peel the skin, scoop out the seeds,and chop into seeds. Then saute until tender.You may have a little challenge cutting and peeling, so please use a very sharp knife, sturdy cutting board, and care.
If you have time, cut the acorn squash in half, scoop out the seeds, add a little butter or oil and a little salt, and pop it in the oven at 400 degrees until soft, then scoop out and mix with your other veggies.
You don’t have to use puff pastry – I like flaky crusts – but feel free to roll out your own dough, pastry sheets, or use cornbread.
When using flour crusts – beat 1 egg with 1 tbs of water and use a pastry brush to coat the crust. It gives it a gorgeous golden color.
My boyfriend call this “deceptive pie” because puff pasty=dessert.
Warhahahaha!
Whatever you gotta do to get them to eat the veggies, I say.
Questions? Just ask.
