Pamela Anderson Just Shared a Cozy Fall Dinner

Pamela Anderson Just Shared a Cozy Fall Dinner

Harvest Veggie Pot Pies: A Delicious and Cozy Fall Dinner Recipe

As the weather cools down, a warm and comforting dinner is a must. Pamela Anderson, the iconic actress and model, has shared a recipe for a delightful fall dinner that is sure to become a new favorite. In her new cookbook, "I Love You," Anderson presents her recipe for Harvest Veggie Pot Pies, a dish that combines the warm, comforting flavors of fall with the convenience of individual servings.

- Advertisement -

The Recipe

Anderson’s recipe makes 10 individual pot pies, perfect for a family dinner or a meal to take on the go. The filling is made with a variety of vegetables, including butternut squash, carrots, and celery, along with cannellini beans and sage. The crust is a flaky, buttery dough that is easy to make and will complement the filling perfectly.

Ingredients

• For the dough:
  • 3 cups unbleached organic all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • 1 cup plus 1 tablespoon plant butter, frozen or chilled
  • 2 teaspoons ground flaxseed
  • ⅔ cup (160 ml) ice water
• For the filling:
  • 4 cups diced butternut squash (from about 1 medium)
  • 1 cup fresh cranberries
  • 1 shallot, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon plant butter
  • ½ small yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced
  • 1 (15-ounce) can cannellini beans, drained and rinsed well
  • 3 sage leaves, thinly sliced into ribbons
  • ¼ cup white wine
• For the gravy:
  • 2 tablespoons plant butter
  • 1 tablespoon unbleached organic all-purpose flour
  • 1 cup (240 ml) unsweetened plant milk
  • 1 teaspoon soy sauce
  • 3 sage leaves, thinly sliced into ribbons
  • Fine sea salt
  • Freshly ground black pepper

Instructions

1. Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Cut the plant butter into the flour mixture until it resembles breadcrumbs. Stir the flaxseed into the water, then add to the bowl. Use your hands to knead the mixture into a very soft and tender dough (it will firm up in the fridge, don’t worry). Divide it into 2 pieces, one that’s about one-third of the whole and the other that’s approximately two-thirds. Cover and refrigerate for at least 30 minutes.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Make the filling: Place the squash, cranberries, and shallot on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast until the squash is golden brown, 30 to 40 minutes. Let cool. Meanwhile, heat the plant butter and the remaining 2 tablespoons of olive oil in a large pan over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Add the garlic and cook, stirring often, for 2 minutes. Stir in the beans and sage and season with salt and pepper. Cook, stirring occasionally, until the carrot has softened and everything is golden, about 5 minutes. Pour in the wine and continue to cook for 1 minute. Remove from the heat and let cool.
4. Assemble the pot pies: When the dough has chilled, remove the larger piece from the fridge and roll it out on a floured work surface until it’s just under ¼ inch thick. Use a cookie cutter to cut out 10 (5-inch) circles (just gather and reroll the scraps as needed—if the dough becomes too soft, chill it in the freezer for a few minutes and try again). Place them in a muffin pan and mold to the shape of the cups—these are your bottom crusts. Roll out the smaller piece of dough to the same thickness, just under ¼ inch, and cut out 10 circles that are the right size to be the top crusts, usually about 3¼ inches in diameter (chill the dough again as needed). Stir together the roasted squash mixture and the cooked vegetables, then spoon that into the bottom crusts. Lay the top crusts over the filling and squeeze the edges to crimp them together, sealing the filling inside the pies. Use a fork to pierce holes in the center of each pie. Bake until golden, about 35 minutes.
5. Make the gravy: Combine the plant butter and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour turns golden, about 3 minutes. Add the plant milk, soy sauce, and sage, rubbing the sage between your fingers as you drop it into the pan. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Taste and season with salt and pepper. Let the pot pies cool in the pan for about 5 minutes, then carefully remove them from the pan and serve with the hot gravy.

Conclusion

Pamela Anderson’s Harvest Veggie Pot Pies are a delightful and cozy fall dinner recipe that is sure to become a new favorite. With its delicious filling and flaky crust, this dish is perfect for a family dinner or a meal to take on the go. Try it out this fall and enjoy the warm, comforting flavors of the season.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and refrigerate it for at least 30 minutes.

Q: Can I use a different type of squash?
A: Yes, you can use a different type of squash, such as butternut or kabocha, if you prefer.

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling ahead of time and refrigerate it for up to 24 hours.

Q: Can I reheat the pot pies?
A: Yes, you can reheat the pot pies in the oven or in the microwave until warm and flaky. Be careful not to overheat, as this can make the crust soggy.