Caribbean Picnic Pie
A spicy experience with a cool citrus crust.
3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon each, salt and dried thyme
Zest and juice of one lime
1/4 cup cold water
3 tablespoons olive oil
1 medium red potato, diced
small yam, peeled and diced
1 small yellow onion, sliced
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/2 teaspoon each, thyme, ground ginger, black pepper, and cinnamon
1/4 teaspoon each, ground cayenne pepper, nutmeg, cloves, and allspice
1 cup chopped packed spinach
1 tablespoon minced sun-dried tomato
2 tablespoon each, soy sauce and red wine vinegar
1 teaspoon Dijon mustard
- In a medium mixing bowl, whisk together flours, sugar, salt, and thyme. Make a well in
the center and add lime zest, juice, water, and 2 tablespoons oil. Stir with a spoon, then
using your hands, press the dough together into a ball. Transfer the ball from hand to
hand, pressing it until it holds together well. Gently knead a few times, flatten the ball
into a disc, wrap in plastic and set aside.
- In a large skillet over medium heat, saute potato, yam, onion, carrot, bell pepper,
garlic, and spices in 1 tablespoon oil, stirring frequently, for 10 minutes, or until
slightly soft. Stir in spinach and tomato. In a small bowl, whisk together soy sauce,
vinegar, and mustard and add to the skillet. Stir to deglaze the pan and coat the
vegetables with juices. Remove from heat and set aside.
- Preheat oven to 350 degrees and spray a pie pan. Place dough between layers of plastic
wrap or wax paper and roll out into a 13-inch circle; transfer to prepared pan. Mound
filling in the center, leaving a border of dough about 6 inches wide all around. Gather
the edges of the dough up and over the filling, toward the center, pleating and pressing
as you go, to form a deep, flattened pouch-like pie about 7 inches in diameter with an
opening on top about 3 inches across. Bake for 1 hour and 15 minutes, or until potatoes
are tender and crust is browned.
Makes 6 servings.
PER SERVING: 257 CAL (27% from fat), 6g PROT, 8g FAT, 44g CARB, 602mg SOD, 0mg CHOL, 7.2g
Source: Veggie Life Magazine
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