Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust

This pie is based on my WWII Woolton Pie.  As back during WWII, the British were eating under food rationing, they often made pies with a lid and no bottom crust.  We’ve gotten used to it around here, and do most of our savoury pies with only a top crust.  If you want a double crust (top and bottom!) you can double the Thyme & Sage Whole Wheat Pie Crust recipe below.

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I used roasted root veggies here, instead of boiling them like for Woolton Pie. I like the caramelised bits that form on the leeks here, it’s extra delicious.

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I love to serve this pie with a mushroom gravy — I used some dried mixed mushrooms I had on hand, including morels, my favourite!

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And the top of the pie gets a sprinkling of grated cheddar cheese.  My cheese grater had to be taken down from active duty as Christmas tree-topper, in order to do some grating.  Isn’t she lovely?  We call her the cheese lady.  She was a Christmas prezzie from the boyfriend a couple of years ago, when I was complaining about not having a tree topper, and saw one of my favourite kitchen shops using her in just this way!  Perfect for our home!

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And you know what, this savoury pie wass a perfect way to inaugurate my new Emile Henry 9-Inch Pie Dish that I received from Heather for Christmas!

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I really love the scalloped edges:

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And the cherry red colour.  The inside is glazed and the bottom is unfinished. LOVE.

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And it goes with my red-themed kitchen… see:

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I can’t wait to make a Clafoutis in my new pie dish!  And tons more savoury pies — I’ve been thinking about a mushroom & leek pie, or another swiss chard pie or maybe even a sweet pie (rhubarb and strawberry?  sour cherry?  lemon meringue?)!  Oh the pie options!  I can’t wait!

Roasted Root Vegetable & Leek Pie
Inspired by Woolton Pie from The World Carrot Museum, Serves 4-6

  • 6 parsnips, peeled or scrubbed & chopped
  • 6 carrots, peeled or scrubbed & chopped
  • 2 small celeriac, peeled and diced
  • 1 leek, grit rinsed off and thinly sliced
  • 6 cloves of garlic
  • 1 c. chickpeas
  • 2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1/4 tsp. cracked black pepper
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh sage, chopped
  • 1 recipe Thyme & Sage Whole Wheat Pie Crust (below)
  • 1/4 c. old cheddar cheese

Preheat oven to 425F.

Combine parsnips, carrots, celeriac, leek, garlic, chickpeas, oil, salt & pepper in a large bowl.  Spread in a single layer over a baking sheet (or two) and roast at 425F for 30-40 minutes, or until the veggies are fork-tender and beginning to caramelise.

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Throw your roasted veggies into your pie dish (there will be no bottom crust).
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Top with the thyme and sage.
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Roll out your Thyme & Sage Whole Wheat Pie Crust Dough into a circle large enough to cover your pie pan, with an extra 2cm (1″) all around the edges.  Plop it onto your pie to make a lid – this doesn’t have to be pretty.

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Now make it pretty by pressing the edges into the side of the pan.

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Cut slices with a sharp knife into your crust lid to allow steam to escape.

Top with the grated cheddar cheese.

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Bake at 375 for 30 minutes, until the top is golden.

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Serve warm with your favourite gravy (may I recommend my mushroom gravy?) and enjoy!

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Thyme & Sage Whole Wheat Pie Crust Dough
Adapted from Whole Foods’ Whole Wheat Pie Crust recipe.
Makes enough to top a 9″ pie.  If you want a bottom crust too, double the recipe. 

  • 1 1/8c. whole wheat flour
  • 1/8 tsp. sea salt
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh sage, chopped
  • 7 Tbsp. butter
  • 4 Tbsp. cold water

in a large bowl or food processor, combine flour, salt, thyme and sage.  Add butter and pulse in food processor or combine with a fork or pastry blender until incorporated.  Sprinkle water over top of the mixture and let sit for 30 seconds.  Mix until the ingredients form a ball.  Turn out onto the counter, and form into a disc.  Let rest in the fridge for 30 minutes.  Use in your favourite savoury pie recipe.

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Categories: Holiday, Main Course, Vegetarian

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4 Comments on “Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust”

  1. January 5, 2012 at 3:36 pm #

    That looks amazing! Once again, you have inspired me to make my own version: roasted kabocha squash, onion and leeks, steamed collard greens, chestnuts, and prunes topped with a vegan whole wheat biscuit… vegan and oh so filling. Coming soon to a blog near you 🙂

    • January 5, 2012 at 3:42 pm #

      Holy yum that sounds amazing and just like what I want to make — I’ve got some chestnuts that need a home!

      I’ve inspired myself back… Heather and I are making a mushroom version tonight. But I CANNOT wait to see your version!!!! So glad you’re blogging it!

Trackbacks/Pingbacks

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    […] “Henry” (apparently named after her car) to create a new veggie pie.  Yes, this is my second veggie pie this week, but sometimes you just need pie. [Heather says: I like […]

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    […] cookies, compost cookies, toblerone cookies, pizza dough, calzone dough, crepes, sweet tart dough, savoury tart dough, and flatbreads), so I thought it would be a good idea to try it out with my standard Banana Bread […]

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