Root Veggie Pie
This is an easy and super delicious dinner. Adjust the ingredients to whatever is seasonal or available, change up the cheeses to match a salad or side dish, make it your own!
Ingredients for Filling
1 sweet potato
1 large parsnip
1 medium-sized leek
1 small to medium beet
1 cup mushrooms
8 oz mozzarella (I used whole milk)
8 oz asiago
2-3 Tbs olive oil
1 tsp poultry seasonong
1 tsp rosemary
1 tsp oregano
Ingredients for Crust
1 3/4 C rye flour
1 stick butter
1 tsp salt
1/2 C cold water
Chop all veggies to approx 1/2" cubes and put in a large mixing bowl.
Pour olive oil over veggies and add spices. Mix thoroughly.
Grate all the cheese.
Cut butter into flour and salt until it looks like crumbs.
Make a well in the center. Add flour. Mix.
Feel free to use your hands.
When it's crust-like, turn it out onto a floured surface and roll out until it's big enough to cover a 9x13 pan.
Lay it in your 9x13 pan, pressing into corners and along the top.
Put the veggies in the crust. Add cheese to the top.
Cover pan with aluminum foil.
Bake at 350 for 45 minutes covered. Remove foil and bake for another 20-30 minutes uncovered.