06/24/2021
INGREDIENTS
1 tablespoon extra virgin olive oil
1 medium carrot, finely diced
1 medium parsnip, finely diced
1 medium turnip, peeled and finely diced
1 medium rutabaga, peeled and finely diced
1 tablespoon unsalted butter
1 medium firm apple, peeled and diced
1 leek, sliced (discard tough, dark green parts)
3 cloves garlic, minced
1 teaspoon tarragon leaf
2 bay leaves
1/8 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon medium grind black pepper
1 cup vegetable broth
3 (9-inch diameter, 1/4-inch thick) raw pie crusts
1 egg, beaten
INSTRUCTIONS
Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; saute for 5 to 7 minutes, until lightly browned.
Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Saute for another 2 to 3 minutes, until the leek has softened. Add the vegetable broth and cook until the vegetables are fork tender and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in 1/4 cup increments and continue cooking. Set aside to cool.
Preheat the oven to 375 degrees. Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 5" circles. Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Wet the rim of the circles with beaten egg, fold in half, and seal by either hand-pinching or pressing with the tines of a fork. Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes, until golden brown and flaky.
