Roasted Vegetable & Bean Pot Pie w/ Black Pepper Crust

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makes 4 individual

1 heads of swiss chard, trimmed, blanched & cut into bite size pieces
1/4 cup parsley leaves, chopped
1 large onion, peeled & cut into bite sized pieces
2 small rhudabagas or 2 cups, trimmed & cut into bite sized pieces
1 large turnip or 2 cups, trimmed & cut into bite sized pieces
2 c. butternut squash, cut into bite sized pieces (I buy the squash that’s already cut)
1 (19 oz) can cannellini beans, rinsed
3 whole garlic cloves
2 Tbsp. olive oil
1 Tbsp. fennel seeds
1 tsp. salt
fresh ground black pepper

Preheat oven to 425F degrees.

Bring a large pot of salted water to a boil & blanch the chard. Drain. When cooled cut the chard into bite sized pieces & set aside.

Place all ingredients in a roasting pan except chard, beans & parsley. Roast the veggies for about 20-25 minutes or until fork tender. Remove from the oven add the chard, beans & parsley. You may also want to adjust the seasoning at this point. Set aside.

4 Tbsp. unsalted butter
3 Tbsp four
1 1/2 c. veggie stock
3 springs thyme, leaves only
salt & pepper to taste

On medium heat in a medium pan melt the butter. Once melted add the flour & stir to cook, be careful not to burn. If the butter seems to be getting too brown lower the heat. Stir & cook flour for about 3 minutes or so. Slowly add the stock stirring the entire time. Once the stock is all incorporated add the thyme & cook for another 3 minutes stirring Until thick & adjust seasoning. Pour the sauce over the veggies & mix together so the veggies are covered with the sauce. Set aside

2 1/2 c. flour
1 1/4 tsp. salt
3/4 tsp. baking powder
2/3 c. shortening, cold
1 stick of unsalted butter, cut into pieces & cold
6 Tbsp. ice water
1 tsp. fresh cracked black pepper (optional or use thyme leaves)

1 egg yolk
1 Tbsp. milk
Beat yolk & milk together for a wash to be brushed over the dough before baking.

Put flour, pepper, salt & baking powder in a food processor. Pulse a few times. Add shortening & butter pieces & pulse a few times. Now add the water 1 tablespoon at a time pulsing a few times in between. Once the dough pulls together remove it from the processor & form a flat disc. Try not to over work the dough. Refrigerate for 15 minutes.

In the meantime fill 4 individual ramekins with the veggies & sauce. Remove the dough from the fridge & cut it into 4 equal parts. Roll each part into a circle large enough to cover the opening of the bowl.

Once the bowls are covered with the pastry, brush them with the eggs wash, poke a hole in the top & sprinkle with coarse salt.

Bake for about 45-50 minutes or until the pastry is golden.

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