Recipe
Vampire’s Veggie Pot Pie with Charcoal Crust
Ingredients
For the Crust
- 2 1/2 cups All-purpose flour (1,140 calories)
- 1/2 tsp Salt (0 calories)
- 1 tsp Activated charcoal powder (0 calories)
- 1 cup Unsalted butter, chilled and cubed (1,620 calories)
- 6 tbsp Ice water (0 calories)
For the Filling
- 2 tbsp Olive oil (240 calories)
- 1 medium Onion, diced (44 calories)
- 2 cloves Garlic, minced (8 calories)
- 1 cup Diced carrots (52 calories)
- 1 cup Diced celery (16 calories)
- 1 cup Diced potatoes (77 calories)
- 1/2 cup Frozen peas (62 calories)
- 2 cups Vegetable broth (15 calories)
- 1/4 cup All-purpose flour (114 calories)
- 1 tsp Dried thyme (1 calorie)
- 1/2 tsp Dried rosemary (1 calorie)
- 1/2 tsp Salt (0 calories)
- 1/4 tsp Black pepper (0 calories)
Instructions
For the Crust
- In a large bowl, combine flour, salt, and activated charcoal powder. Mix well.
- Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
For the Filling
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
- Add carrots, celery, and potatoes. Cook for 5 minutes.
- Stir in peas, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
- Whisk the flour into 1/4 cup of water to form a slurry. Stir it into the skillet and cook until the mixture thickens.
Assemble the Pie
- Preheat oven to 375°F (190°C).
- Roll out one dough disk and line a 9-inch pie dish. Fill with the vegetable mixture.
- Roll out the second dough disk and cover the filling. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
- Bake for 50 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.