Hi there! I’m just here to change your plans.
I figured your dinner plans consisted of your kiddo’s Halloween candy, or the Halloween candy that’s leftover from tricker-or-treaters, or the Halloween candy that you bought on sale at the drug store this morning (HI THAT’S ME!), but I’m here to suggest an alternative. It’s pie. It’s savory. It’s truly full of vegetables but balanced with enough butter to feel, well… complete. And that Halloween candy will be there when dinner is done. And this pie makes for some truly great leftovers. And you should need no more convincing.
It’s seasonal and savory pie for dinner, y’all! Look at us go (straight to the candy bucket for a snack before pie dinner).
Here’s what you’ll need – it’s dinner pie!
• a small pumpkin. Probably not the pumpkin you carved for Halloween but something similar and small. You can also use a butternut or acorn or really whatever kind of squash feels festive to you. It’s Decorative Gourd Season – don’t make me tell you again.
• onions and garlic – where every good savory should pie should start.
• fresh herbs – I used thyme and oregano because it’s in my backyard growing like a weed.
• green vegetables – I used green beans, green peas, and a few handfuls of kale.
• spices like cumin and chili powder and whatever else feels warm and wonderful.
• flour for thickening.
• vegetable stock and whole milk.
Onions and garlic and browned and softened in olive oil. They’re best when toasty – just before the onions start to crisp when they’re soft and just thinking about browning.
To the onions and garlic I like to add my fresh herbs (that thyme and oregano). The heat at this stage helps bloom the herbs more than adding them with the liquids.
Now’s a good time for cumin and few shakes of chili powder and a few shakes of smoky paprika.
Add the hard vegetables to start to heat through – coxing them towards soft is a process.
Carrots + green beans + pumpkin chunks to start.
Toss the vegetables around the hot pan until all of the onions and garlic, herbs and spices are evenly dispersed.
Sprinkle in some regular ol’ flour and toss to coat all the veggies. Things might feel a little gummy at this point but I promise you it’ll come together because we’re good like that.
Warm vegetable broth, a slow stir and we can watch the flour do its duty and start to thicken this mixture.
Whole milk too – or any unsweetened milk alternative that tastes good to you. Creaminess is just an extra decadence that we flat out deserve.
Once the liquids have simmered away for a few minutes, it’s time to add the softer greens: thawed peas and kale shreds. Just a stir will do.
The mixture should look like a thick stew, not too soup, not overly thick.
Roll out the pie crust and fill with the good stuff.
We’ve talked so much about pie crust that I know you’ve got this!
Brush the top crust with egg wash, sprinkle with sea salt and fresh cracked pepper.
Allow a few vent holes. Let’s allow ourselves some pride. Pop that thing in the oven and wait for the baked pie smells to seep out.
Photos with my dear Jon Melendez.