- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- Optional- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup gluten free flour
- 1 1/2 cups butternut squash soup + 1 cup water OR 2 1/2 cups Chicken Stock if you are not Vegetarian
- Optional - a Pinch of saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream or Almond Milk
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- Fresh Rosemary
- Fresh or dried Sage and Thyme to taste
Crust
- 3 cups Gluten Free flour. I used half Domata flour brand and half Betty Crocker GF Bisquick because these brands already have baking powder in them. IF you use a GF flour with no added baking powder, THEN, you have to add 1 teaspoon baking powder for this crust.
- 1 1/2 teaspoons kosher salt
- 1/2 cup vegetable shortening
- half stick of cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
Directions
Melt the butter in a large pot over medium heat. Add the onions and fennel
and saute until translucent, 10 to 15 minutes. Add the flour, reduce
the heat to low, and cook for 3 more minutes, stirring occasionally.
Slowly add the butternut squash soup OR Chicken stock, Pernod, saffron, salt, and pepper, and bring to a
boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream or Almond Milk and season to taste.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and then add the rosemary, sage and thyme. Mix well.
For the pastry, mix the flour and salt (and baking powder if your GF flour doesn't already have it) in the bowl or a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
You can take a 8 inch or 9 inch pie pan. Divide the dough into halves and roll each piece into an 8-inch circle. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
