Pamela Anderson Just Shared a Cozy Fall Dinner, and We Have the Recipe

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Pamela Anderson Just Shared a Cozy Fall Dinner, and We Have the Recipe

Harvest Veggie Pot Pies: A Delightful Fall Dinner Recipe

As the days shorten and the weather cools, there’s nothing quite like a hearty, comforting dinner to warm the soul. This fall, actress and model Pamela Anderson shared a recipe that’s sure to become a new favorite: her Harvest Veggie Pot Pies. In her new cookbook, I Love You, Anderson shares her secret to a delicious meal that’s perfect for the whole family.

What’s Special About These Potpies?

Anderson’s recipe is unique in its use of plant-based protein options, such as flaxseeds and cannellini beans, and its combination of seasonal veggies like butternut squash, carrot, and onion. These ingredients come together to create a filling that’s packed with fiber and flavor.

The Recipe

Servings: 10

Ingredients

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

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

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

Directions

Step 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. 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.

Step 2: Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 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.

Step 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.

Step 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 delicious and comforting addition to any fall dinner table. With their plant-based protein options and seasonal veggies, they’re perfect for a family dinner or a cozy night in. Try them out and let us know what you think!

Frequently Asked Questions

Q: What makes these potpies unique?
A: The use of plant-based protein options like flaxseeds and cannellini beans, and the combination of seasonal veggies like butternut squash and carrot.

Q: Can I substitute any of the veggies?
A: Yes, feel free to substitute with your favorite seasonal veggies. Just be sure to adjust the cooking time and seasoning accordingly.

Q: How do I store leftovers?
A: Cool the potpies completely, then refrigerate or freeze for up to 3 days. Reheat in the oven or microwave when ready to serve.

Q: Can I make the dough ahead of time?
A: Yes, make the dough up to 2 days in advance and store it in the fridge. Let it come to room temperature before rolling it out.