Dorset's Harvest: Autumn Vegetable Pie With Dorset Cheddar Crust

Dorset's Harvest: Autumn Vegetable Pie with Dorset Cheddar Crust is a delightful dish that celebrates the bountiful produce of the season. This hearty pie is filled with a colorful array of autumn vegetables and topped with a golden crust made with the finest Dorset Cheddar.

Vegetarian Gluten Free If Using Gluten Free Crust Main Course Dorset Autumn Pie Dorset Cheddar
Dorset's Harvest: Autumn Vegetable Pie With Dorset Cheddar Crust

Ingredients

  • 1 cup diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced parsnips
  • 1 cup chopped leeks
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, diced
  • 1 cup grated Dorset Cheddar
  • 3-4 tablespoons ice water

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, combine the butternut squash, carrots, parsnips, leeks, and vegetable broth. Cook over medium heat for 10-12 minutes, or until the vegetables are tender.
  3. Sprinkle the flour over the vegetables and stir to combine. Pour in the heavy cream and stir until the mixture thickens. Season with salt and pepper to taste. Remove from heat and stir in the frozen peas.
  4. Transfer the vegetable mixture to a 9-inch pie dish.
  5. In a food processor, pulse the flour and salt together. Add the cold diced butter and pulse until the mixture resembles coarse crumbs. Add the grated Dorset Cheddar and pulse a few more times. Drizzle in the ice water, 1 tablespoon at a time, and pulse until the dough comes together.
  6. Roll out the dough on a floured surface and place it over the pie dish, trimming any excess dough. Cut a few slits in the crust to allow steam to escape.
  7. Bake for 30-35 minutes, or until the crust is golden brown.
  8. Let the pie cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

9-inch pie dish Food processor Rolling pin

Tools

Knife Skillet Measuring cups and spoons

Serving suggestions

Serve the Autumn Vegetable Pie with Dorset Cheddar Crust alongside a crisp green salad for a complete meal.

Tips & tricks

For a time-saving option, use store-bought pie crust and pre-cut vegetables.

Cost

$15