Auberge Hanfield Pie

Auberge Hanfield Pie Recipe: Delicious Vegetarian Dish with Potatoes, Broccoli, Tofu, and Mediterranean Flavors

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 2 small pies |

Vegetarian diet

Introduction

The Auberge Hanfield Pie is a delightful vegetarian twist on the classic savory pie, incorporating a rich blend of vegetables, spices, and plant-based proteins. This recipe is perfect for those seeking a hearty meal that satisfies the palate while adhering to vegetarian or vegan dietary preferences. The combination of finely diced potatoes, onions, broccoli stems, and the unique addition of soysage and tofu, all encased in a whole wheat pie crust, creates a dish that is both nutritious and flavorful. The barley malt syrup glaze adds a subtle sweetness that perfectly complements the savory filling, making the Auberge Hanfield Pie a must-try for anyone who loves to explore the depths of vegetarian cuisine.

History

The Auberge Hanfield Pie is a modern creation inspired by traditional savory pies that have been a staple in various cuisines around the world. The use of soysage and tofu as the main protein sources is a nod to contemporary dietary trends that favor plant-based alternatives to meat. This recipe was developed to offer a satisfying and nutritious option for vegetarians and vegans who crave the comfort and familiarity of a homemade pie. The inclusion of spices like cinnamon and allspice gives it a unique flavor profile that sets it apart from other vegetarian pies, making it a beloved dish among those who have had the pleasure of trying it.

Ingredients

2 tbsp olive oil
3 cups potatoes, peeled and finely diced
2 cups onions, peeled and finely diced
1 cup broccoli stems, peeled and finely diced
1 tsp minced garlic
0.5 tsp cinnamon
1 tsp allspice
0.5 tsp black pepper
0.5 tsp sea salt
2 cups soysage
2 cups tofu, firm or extra firm, crushed by hand
Whole wheat pie dough for two double crusted pies
0.25 cup barley malt syrup

How to prepare

1. Heat the oil in a large frying pan.
2. Sauté the potatoes, onions, broccoli, and garlic for a few minutes.
3. Add the seasonings and continue cooking for a few minutes, stirring constantly.
4. Finally, add the soysage and tofu and cook until the mixture is hot, stirring constantly.
5. Roll out half of the dough and prepare the bottom crust for each of two small pies.
6. Put 3 cups of filling in each pie pan.
7. Roll out the top crusts and place them over the pies.
8. Seal the edges of the top and bottom crusts, wetting the edges first with water.
9. Bake in a preheated oven at 400°F (204°C) for 40 minutes or until the top crusts are browned.
10. When the pie has baked for about 30 minutes, you can glaze the top crust with a mixture of 0.25 cup barley malt syrup and 2 tbsp water.
11. Just lightly glaze the crust and return the pie to the oven.
12. The glaze will make the crust shiny and brown.
13. Variation: you may prefer to add a bread crumb topping to the pie instead of a top crust.
14. Prepare the topping by lightly mixing 0.5 cup whole wheat bread crumbs and 0.25 cup oil.
15. Sprinkle it over the pie filling and bake the pie according to the recipe.

Variations

For a gluten-free version, use a gluten-free pie dough and breadcrumbs.
Add other vegetables like carrots, peas, or sweet corn to the filling for extra nutrition and flavor.
Substitute the soysage with other plant-based meat alternatives or cooked lentils for a different protein source.

Cooking Tips & Tricks

To ensure the best results when making the Auberge Hanfield Pie, consider the following tips and tricks:

- When dicing the vegetables, aim for uniform pieces to ensure even cooking.

- Sauté the vegetables over medium heat to prevent them from burning while bringing out their natural sweetness.

- Be gentle when crushing the tofu by hand to maintain some texture in the filling.

- When rolling out the pie dough, keep it chilled for easier handling and to prevent it from becoming too soft.

- Brushing the top crust with barley malt syrup glaze not only adds flavor but also gives the pie a beautiful golden finish.

Serving Suggestions

The Auberge Hanfield Pie can be served as a main course, accompanied by a simple green salad or steamed vegetables to round out the meal. It's perfect for a cozy family dinner, a festive holiday meal, or any occasion that calls for a comforting and nourishing dish.

Cooking Techniques

The key techniques in this recipe include sautéing the vegetables to enhance their flavor, properly seasoning the filling for depth of taste, and baking the pie to achieve a crispy crust and thoroughly cooked filling. Mastery of these techniques will ensure a delicious and visually appealing pie.

Ingredient Substitutions

Olive oil can be replaced with another vegetable oil of your choice.

- Barley malt syrup can be substituted with agave syrup or honey (if not vegan) for the glaze.

- Whole wheat pie dough can be swapped for any pie dough that suits your dietary needs.

Make Ahead Tips

The filling for the Auberge Hanfield Pie can be made ahead of time and stored in the refrigerator for up to two days before assembling and baking the pie. This makes it a convenient option for meal prep or for preparing a meal in stages.

Presentation Ideas

Serve the pie in generous slices, garnished with fresh herbs like parsley or thyme for a touch of color and flavor. A drizzle of olive oil or a dollop of vegan sour cream on top can also enhance the presentation and taste.

Pairing Recommendations

A light, crisp white wine or a fruity red wine pairs beautifully with the savory flavors of the Auberge Hanfield Pie. For a non-alcoholic option, a sparkling apple cider or a lemon-infused iced tea complements the dish well.

Storage and Reheating Instructions

Leftover pie can be stored in the refrigerator, covered, for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. The pie can also be frozen for up to a month, tightly wrapped. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Calories per serving

Each serving of the Auberge Hanfield Pie contains approximately 400-500 calories, making it a satisfying meal option. The calories come from a balance of carbohydrates, proteins, and fats, ensuring that you receive a well-rounded source of energy.

Carbohydrates

The Auberge Hanfield Pie is a good source of carbohydrates, primarily from the potatoes, onions, whole wheat pie dough, and barley malt syrup. Carbohydrates are essential for energy, and this pie provides a balanced amount to fuel your body. The fiber content from the whole wheat and vegetables also aids in digestion and promotes a feeling of fullness.

Fats

This recipe contains healthy fats from the olive oil and the oil used in the breadcrumb topping (if chosen). These fats are beneficial for heart health and help with the absorption of vitamins. The pie's fat content is moderate, making it a suitable option for those managing their fat intake.

Proteins

The soysage and tofu are excellent sources of plant-based protein, making the Auberge Hanfield Pie a great option for vegetarians and vegans looking to meet their protein needs. Protein is crucial for muscle repair and growth, and this pie provides a substantial amount to support these bodily functions.

Vitamins and minerals

Thanks to the variety of vegetables and whole wheat dough, the Auberge Hanfield Pie is rich in vitamins and minerals. It contains vitamin C from the broccoli, B vitamins from the whole wheat, and various minerals like potassium and magnesium from the potatoes and other ingredients. These nutrients support overall health and well-being.

Alergens

This recipe contains wheat (in the pie dough and breadcrumbs) and soy (in the soysage and tofu). Those with allergies or sensitivities to these ingredients should take caution. The recipe is free from dairy, eggs, and nuts, making it suitable for those with common food allergies.

Summary

The Auberge Hanfield Pie is a nutritious and balanced meal option that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a hearty and satisfying dish that caters to vegetarians, vegans, and anyone looking to enjoy a delicious plant-based meal.

Summary

The Auberge Hanfield Pie is a testament to the versatility and richness of vegetarian cuisine. With its wholesome ingredients, balanced nutrition, and delightful flavors, it's a dish that promises satisfaction and comfort. Whether you're a long-time vegetarian or simply looking to incorporate more plant-based meals into your diet, this pie is sure to become a cherished recipe in your collection.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was given to me by a dear friend who had visited the charming Auberge Hanfield in the French countryside. She raved about the delicious pie she had there and was kind enough to share the recipe with me.

I remember sitting in my cozy kitchen, pouring over the handwritten notes detailing the ingredients and instructions. The scent of fresh apples and cinnamon filled the air as I imagined myself in the rustic kitchen of the Auberge Hanfield, surrounded by the warmth and comfort of good food and good company.

As I read through the recipe, I could almost taste the buttery crust and the sweet, tender apples. I knew I had to try my hand at recreating this delectable pie in my own kitchen. So, armed with my trusty rolling pin and mixing bowls, I set to work.

The first step was to prepare the crust. I sifted the flour and salt together, then cut in the butter until the mixture resembled coarse crumbs. Adding a splash of cold water, I gently kneaded the dough until it came together in a smooth ball. I wrapped it in plastic wrap and placed it in the refrigerator to chill while I moved on to the filling.

The apples were the star of this pie, so I took care in selecting the perfect ones. I peeled and sliced them, tossing them with sugar, cinnamon, and a squeeze of lemon juice. The scent of the apples mingling with the spices was intoxicating, and I couldn't resist sneaking a taste of the raw filling. It was sweet and tart, with just the right amount of warmth from the cinnamon.

With the crust chilled and the filling ready, I rolled out the dough and carefully lined my pie dish. I filled it with the fragrant apples, then topped it with another layer of crust. A sprinkle of sugar over the top added a touch of sweetness and crunch.

As I slid the pie into the oven, I couldn't help but feel a sense of anticipation. The aroma that filled my kitchen as it baked was heavenly - a mix of buttery pastry, sweet apples, and warm spices. I watched through the oven window as the crust turned golden brown and the filling bubbled and caramelized.

When the timer finally chimed, I pulled the pie out of the oven and set it on the counter to cool. The scent was irresistible, and I couldn't wait to dig in. I cut myself a slice and took my first bite.

The taste was everything I had hoped for and more. The crust was flaky and buttery, the apples soft and sweet with a hint of spice. It was a perfect balance of flavors and textures, a true taste of the Auberge Hanfield in my own kitchen.

I shared the pie with my family and friends, who all marveled at its deliciousness. They couldn't believe I had made something so divine, and I couldn't help but feel a sense of pride in my culinary accomplishment.

Since that first time, I have made the Auberge Hanfield Pie many times over. It has become a favorite in my household, a comfort food that never fails to bring a smile to my loved ones' faces. And each time I bake it, I am transported back to that quaint French inn, where the scent of apples and cinnamon lingers in the air, and the joy of good food and good company fills my heart.

In the end, it's not just the recipe that makes the Auberge Hanfield Pie special. It's the memories it holds, the stories it tells, and the love and care that goes into every bite. And for that, I am forever grateful.