This recipe has been developing in my head for a few weeks and I finally got around to making it Sunday night. It is full of Fall stuff. The crust is from Candle Cafe’s cookbook. I love it’s hearty wheat and herbiness and really can’t improve on the Candle Cafe version. We really really really liked this and it seemed to get even better as leftovers.
White Bean, Butternut, Sausage & Sage Pot Pie
2 16 oz cans white beans (cannallini or northern)
1 butternut squash
2 Field Roast Apple Sage Sausages (or italian flavor), chopped into 1/2 in pieces **
1-2 Tbsp olive oil
1 Tbsp chopped sage
1 bunch spinach
1/4 cup water
2 cups soy milk, warmed for a minute in the microwave
1 Tbsp margarine
1-2 Tbsp Olive oil
3 Tbsp flour
1/2 tsp salt
lots of pepper
1 tsp fresh thyme*
1 tsp fresh basil, chopped
1 tsp rosemary, minced
1 cup whole wheat pastry flour
1 cup all purpose flour
1/3 cup canola oil
1/2 cup-ish water
Prepare the Butternut (this can be done ahead of time):
Preheat oven to 425 F. Peel with a vegetable peeler, seed, and dice into 1/2 inch cubes. Place on one or two baking sheets lined with parchment or nonstick foil. Pour enough olive oil to coat and sprinkle with salt and pepper. Roast for about 45-50 minutes (stirring every 20 minutes and rotating pans if using 2 pans) until tender. Set aside. Note that you will only use about 2 cups of the butternut. Reserve the rest for a side dish for another meal.
Make the filling:
Heat a non-stick skillet over medium with 1 tbsp olive oil. When hot, add the vegan sausage and cook for a minute or so until it starts to brown. Add the sage and cook for a minute. Add the spinach and some water to steam it. Cover with a lid for 1 minute. Stir and add 2 cups of the squash and white beans. Stir to combine and set aside.
Make the sauce (a typical bechemel):
Heat margarine and 1 Tbsp olive oil in a saucier or similar round bottom pot over medium heat. When melted, add 3 Tbsp flour. If it looks too dry, add another tablespoon of olive oil (I eyeballed this part). Slowly add the warmed soy milk while stirring constantly with a wisk. Stir until it thickens. Add salt and pepper.
Add the sauce to the vegetables. Set aside.
Make the crust:
Put Whole wheat pastry flour, all purpose flour and herbs and a pinch of kosher salt into a food processor. Pulse to combine. Add the oil and pulse a few times to combine. Scrape down the sides with a spatula. Add 1/4 to 1/2 cup water and pulse to combine. You want to add enough water so that the dough sticks together.
Divide the dough in half and roll out the first half of the dough until it will cover the pie plate. Place it in the pie plate and trim the excess. Pour the filling into the pie plate. Roll out the other half of the dough and place it over the top of the pie. Roll the bottom edge over the top edge and pinch together. Cut for or five slits in the top with a serrated knife.
Cook for 30-40 minutes at 350 till lightly browned. Cool for 10 minutes and then serve.
* If your store sells an herb mix called Poultry Mix (poorly named, I know), it will contain a mix of most of the herbs you need and will cost a whole lot less than buying the herbs separately. It usually contains sage, rosemary, and thyme. Don’t substitute dried herbs in this.
** Don’t bother replacing this with any other kind of sausage. The Field Roast really made this dish.
Here is a picture of the filling before I added the bechemel sauce: