Root Vegetable Pie
Main Dishes • World
Description
Root Vegetable Pie
Ingredients
- Potato 1 piece
- Sweet Potato 1 piece
- Carrot 2 pieces
- Parsnip 1 piece
- Red Onion 1 head
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Sugar 1 cup
- Wine Vinegar 1 tablespoon
- Rosemary 1½ teaspoons
- Chopped Sage Leaves 1½ teaspoons
- Goat cheese 5 oz
- Yeast Dough 10 oz
- Wheat Flour to taste
Step-by-Step Guide
Step 1
Preheat the oven to 200˚C (392˚F). Mix the potato, sweet potato, carrot, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and spread the vegetables in a single layer. Roast until golden brown at the edges (30–35 minutes). Allow to cool.
Step 2
Meanwhile, bring 2 tablespoons of water with sugar to a boil in a small skillet over medium heat and reduce, occasionally swirling the skillet, for 5–7 minutes until amber in color. Remove from heat and add vinegar and a pinch of salt, swirling the skillet to combine the ingredients. Quickly pour the caramel into a 22½ cm (8.9 inches) baking dish; tilt and swirl the dish so the caramel spreads evenly across the bottom. Sprinkle with rosemary and sage.
Step 3
Arrange the potato, carrot, and parsnip in a single layer, close together, on top of the caramel; fill all empty spaces with small pieces of carrot and parsnip. Scatter onion rings over the vegetables and crumble goat cheese on top.
Step 4
Lightly dust the work surface with flour and roll out the dough into a 30 cm (11.8 inches) round. Place the dough over the vegetables in folds, tucking the edges of the dough inside along the sides of the dish. Prick the dough with a fork. Bake until the dough is dry, about 20 minutes; reduce the heat to 180˚C (356˚F) and bake until golden brown for another 15–20 minutes.
Step 5
Let the pie cool for 5 minutes, then carefully invert onto a large plate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!