Vegetable Pot Pie

Name: Vegetable Pot Pie
Ingredients: 1 ½ cups unbleached, all-purpose flour; ½ teaspoon chopped fresh thyme leaves; ¼ teaspoon baking powder; ¼ teaspoon fine ground sea salt; ¼ cup California Olive Ranch extra virgin olive oil; 3 to 4 tablespoons cold water; 4 tablespoons California Olive Ranch extra virgin olive oil; 1 onion, chopped (about 1 ½ cups); 1 large russet potato, cubed (about 2 ½ cups); 1 cup quartered Brussels sprouts; 3 cups sliced white button mushrooms; 1 teaspoon chopped fresh thyme leaves; 2 tablespoons unbleached, all-purpose flour; 2 ½ cups unsalted vegetable stock; 1 teaspoon fine ground sea salt; ½ teaspoon ground black pepper; Garnish: sea salt, course ground black pepper, fresh thyme leaves, California Olive Ranch extra virgin olive oil

www.californiaoliveranch.com

View full recipe on www.californiaoliveranch.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.

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Ingredients

1 ½ cups unbleached, all-purpose flour
½ teaspoon chopped fresh thyme leaves
¼ teaspoon baking powder
¼ teaspoon fine ground sea salt
¼ cup California Olive Ranch extra virgin olive oil
3 to 4 tablespoons cold water
4 tablespoons California Olive Ranch extra virgin olive oil
1 onion, chopped (about 1 ½ cups)
1 large russet potato, cubed (about 2 ½ cups)
1 cup quartered Brussels sprouts
3 cups sliced white button mushrooms
1 teaspoon chopped fresh thyme leaves
2 tablespoons unbleached, all-purpose flour
2 ½ cups unsalted vegetable stock
1 teaspoon fine ground sea salt
½ teaspoon ground black pepper
Garnish: sea salt, course ground black pepper, fresh thyme leaves, California Olive Ranch extra virgin olive oil