Spooky Skull Vegan Pot Pies made with Idaho® Potato Rolls
- 2 cups unbleached white flour (or use white whole wheat)
- ½ teaspoon salt
- ¾ cup solid coconut oil
- ¼ cup water (plus more if needed)
- 2 tablespoons vodka
- 2 tablespoons olive oil
- ½ cup minced onion
- 1 teaspoon salt
- ½ teaspoon minced fresh rosemary (or ¼ teaspoon powdered dry rosemary)
- ½ teaspoon minced garlic
- 3 tablespoons flour
- ¼ cup nutritional yeast
- 2 cups water
- 2 cups ( package) frozen mixed vegetable blend (corn, carrots, peas and green beans)
- ½ teaspoon marjoram
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 2 cups diced fingerling Idaho® Potatoes, cooked until tender (use any color or a combination)
- 1 (15 ounce/ 425 g) can chickpeas, drained (or 1½ cups homemade)
Make the Dough:
- Mix the flour and salt in a mixing bowl. Add the coconut oil and cut the oil into the flour using a pastry cutter, 2 knives, or a fork. It will be ready when it looks like sand.
- Add the vodka and water. Mix the dough with your hands. If it's too dry to stick together add more water a tablespoon at a time until the dough stays together, but isn't too wet to handle. Make a ball with the dough and let it chill in your fridge for about 1 hour.
Make the Stew:
- Heat the oil in a large saute pan over medium heat. (You can water saute to make the stew oil-free). Once hot, add the onions, salt, and rosemary then saute until translucent. Add the garlic and saute another 3 minutes.
- Sprinkle the flour and nutritional yeast over the cooked veggies and saute for a minute. This will allow the stew to thicken later.
- Add the frozen veggies, water, marjoram, thyme, smoked paprika, and black pepper and turn the heat to high. Cook, stirring often until the veggies are hot and the stew begins to thicken.
- Add the cooked potatoes and chickpeas and heat for a few minutes more until they are piping hot. Take off the heat and set aside.
Make the Pies:
- Preheat your oven to 350 degrees. Spray the skull pan or pie plate with oil.
Mini Skull Version:
- If you are using the mini skull mold, divide the dough into 6 equal pieces. Then reserve about ⅓ of each dough ball.
- Roll out the ⅔ part into an oval that fits into your skull pan and has a little overlap over the edges. Fill with stew almost to the top, but do not overfill. (You may have some stew leftover.)
- Roll out the remaining ⅓ dough to make a top for the filled skull mold. Pinch the edges together so that the stew doesn't leak out. Poke a few holes with a fork to let the steam escape.
- Bake for 30 minutes, then check on them to get an idea of doneness. You are looking to see if it looks slightly brown and the dough does not seem oily. Then bake for 10 to 15 minutes more.
- Let cool before you try to remove the pies from the mold. The easiest way to unmold is to place a clean cutting board on top of the mold and then flip them both over so the pan is now resting on top of the cutting board.
- Gently pull up on the mold and most of the pies should come right out. If any skull does stick, use a knife around the edges and try to unmold again.
Full Pie Version:
- If you are making one large pie divide the dough in half.
- Roll out the first half of the dough and carefully transfer it to your pie plate. Make sure that the dough hangs over the edge a bit.
- Fill with stew almost to the top, but do not overfill. (You may have some stew leftover.)
- Roll out the other half of the dough to use as your top crust.
- You have 2 options for the top crust. Either put the whole top crust on top and pinch the edges together so that the stew doesn't leak out or cut out skulls or ghosts with cookie cutters and place around on the top of the pie. Poke a few holes with a fork to let the steam escape if you are using a whole top crust. There will be spaces for the steam to escape if you use cookie cutter, so you don't have to poke holes.
- Bake for 60 minutes, then check on them to get an idea of doneness. You are looking to see if it looks slightly brown and the dough does not seem oily. Then bake for 10 to 15 minutes more.