It’s pi day so I feel obligated to post a pie recipe like everyone else on the Internet.
Pi makes me think of math class, and math class makes me think of homework. Homework makes me shudder.
Do you know what doesn’t make me shudder?
I think we’ve come full-circle. You know what is circular?
You know what isn’t circular?
This pie. Also, pi.
My mom stumbled upon this recipe, made it, and informed me that I needed to try it ASAP. My mom was right. Mothers are always right. This is delicious.
Happy Pi(e) Day!
2 small heads fennel, chopped finely (~3C)
1 small yellow onion, finely chopped
2 carrots, peeled and chopped
12 oz mushrooms, sliced (white button or cremini)
1 small russet potato, peeled and diced small
1C low-sodium vegetable broth
1C milk* (any kind, even unsweetened plain almond or soy would work)
1C frozen baby peas
1/4C thinly sliced fresh chives
1T white vinegar
1 egg yolk, beaten
7oz puff pastry or pie dough
Preheat oven to 400.
In a large dutch oven or saucepan, heat butter over medium heat.
Add fennel, onions, and carrots. Cook until onions are soft and translucent, about 3 minutes.
Add mushrooms and potatoes.
Season with salt and pepper.
Cook until mushrooms have shrunken and potatoes have begun to soften, about 6 minutes.
Sprinkle flour over veggies. Stir until flour no longer appears raw, about 1 minute.
Slowly add broth and milk while continuing to stir.
Bring mixture to a simmer and cook until thickened about 4-5 minutes.
Remove mixture from the heat.
Add peas, herbs, and vinegar.
Taste and adjust seasonings.
Transfer mixture to an 8×8 baking dish.
Place puff pastry dough over the mixture. Cut slits in the top to vent.
Brush with egg yolk mixture.
Bake at 400 until the crust is golden-brown and mixture is bubbling, about 25-30 minutes.
Remove from oven. Allow to cool slightly before serving.