Makes enough for 4 small ramekins or 3 large ramekins
For the Pie Dough:
1 cup all-purpose flour
½ cup whole-wheat pastry flour
¼ teaspoon salt
4 Tablespoons cold vegan "butter", cut into pieces (you can use regular butter as well)
For the Filling:
1 cup sweet potato, peeled and cubed (or use frozen cubed butternut squash)
2 tablespoons olive oil
1 clove garlic, minced
¼ cup all-purpose flour
2 cups vegetable broth
1 teaspoon curry powder
sea salt and pepper to taste
1 cup frozen mixed vegetables
½ cup frozen mini-pearl onions
1 cup chickpeas, cooked (I used canned chickpeas)
Preheat oven to 400 degrees. Place ramekins on a large baking pan and set aside.
To make Dough: Whisk together flours and salt in a large bowl. Cut pieces of "butter" into flour mixture until no large pieces remain. (I used my hands!) Mix in 3 to 4 Tbs cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling:
In a small sauce pan, steam cubed sweet potatoes until tender. Drain and set aside.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Lower heat and slowly whisk in flour, then slowly whisk in broth. Add curry powder, sea salt and pepper to taste. Simmer on low until a "gravy" like consistency is formed.
In a large bowl, add cooked sweet potato, frozen vegetables, pearl onions and chickpeas. Mix in curry "gravy." Pour mixture evenly into ramekins.
On a floured surface, roll out dough until ⅛ inch thick. Cut out circles to fit over the top of the ramekins. (I used a knife and traced around a small side dish to create a perfect circle)
Cover ramekins with pie crust rounds and pinch sides down using the back of a fork. Pierce top with a knife. Bake for 30-40 minutes or until bubbly and tops are golden brown. Enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/09/19/chickpea-curry-pot-pies-vegan/