Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 400 degrees.
2. Step2
   Soak mushrooms in 1/2 cup broth; set aside.
3. Step3
   Toss cut-up vegetables with olive oil. Transfer to a 3-quart rectangular baking dish. Sprinkle with 1 teaspoon salt and lemon-pepper seasoning. Place thyme on top.
4. Step4
   Roast for 45 minutes, stirring halfway through. Remove and discard thyme sprigs.
5. Step5
   Meanwhile, in a large bowl stir together 2 cups flour and remaining 1/2 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball and wrap in plastic wrap. Set aside.
6. Step6
   After vegetables have roasted for 30 minutes, in a large skillet melt butter over medium-high heat. Cook onion and garlic until soft; stir in rosemary. Add remaining 1/2 cup flour, stirring constantly to combine well. Add remaining 4 cups broth; cook until thickened and bubbly. Stir in cream. Cook 1 to 2 minutes more.
7. Step7
   Drain mushrooms; discard broth. Scatter over roasted vegetables; pour sauce over top.
8. Step8
   On a lightly floured surface, roll dough into a 15-by-10-inch rectangle. If desired, cut 1 inch off of a short side for cutouts. Cut slits in pastry to allow steam to escape. Place pastry over vegetable mixture in dish. Turn under edges of pastry; flute. Brush pastry with some of the egg. If desired, arrange cutouts on top and brush again.
9. Step9
   Bake 35 to 40 minutes or until pastry is golden brown. Let stand 20 minutes before serving.