Ingredients (8 servings):
Pie crust:
4,5 dl wheat flour
4,5 tbsp water
190 g butter
Vegetables:
1 kg diced potatoes
1 diced onion
2 diced carrots
2 diced parsnips
1 diced turnip
200g mushrooms diced
2 dl water
salt & pepper
½ tsp dried rosemary
½ tsp dried oregano
Gravy:
50 g butter
0,5 dl wheat flour
4,5 dl vegetable broth
egg wash:
1 egg
How to:
Preheat oven to 200C.
Pie crust:
Mix the flour with the butter and when it’s crumbly, start adding the water a little at a time. Mix it into a nice doug and put in some plastic and let it rest for 30 minutes in the fridge.
Cut of ⅓ of it and put i back in the fridge. Lightly grease your springform pan, then on a floured surface roll out the other ⅔ part. Place the dough inside the pan and trim the overhang so that about 2 cm remains.
Vegetables:
In a large pot (with lid), start by frying the onion on medium heat for about 5 minutes. Then add all the other vegetables and stir fry for 10 more minutes. Add the water and put the lid on, simmer until vegetables are fork tender (about 10 minutes).
Gravy:
Melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.
Once your vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Then cool for at least 30 minutes.
Assemble:
In a small bowl, whisk the egg and brush over the inside bottom of your chilled, prepared pie crust. Pour the mixture over the top, mounding it the highest in the center. Place the ⅓ part dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and pinch together the edges to seal. Just make sure all of the crust is inside of the springform pan. Brush som egg wash over the top of the pie and cut a few slashes in the top for the steam to escape. Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.
Allow pie to cool in the pan (do not open up the springform pan) for at least 15 minutes before releasing and cutting. Enjoy!