ONE-POT PIE WITH CALLALOO, PLANTAIN, GOAT CHEESE, AND CORNMEAL CRUST

facebook share image   twitter share image   pinterest share image   E-Mail share image



One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust image

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Provided by Michelle Rousseau

Categories     Dinner     Pot Pie     Vegetarian     Cheese     Soy Free     Peanut Free     Tree Nut Free     Parmesan     Leafy Green     Plantain     Cornmeal     Milk/Cream     Wine

Yield 6 servings

Number Of Ingredients 33

Cornmeal-Parmesan Crust:
1 stick cold butter
1 1/2 cups all-purpose flour plus more for rolling
1/2 cup yellow cornmeal
1/2 teaspoon sea salt
3/4 cup Parmesan cheese
Fillings (Callaloo and Plantain):
2 tablespoons olive oil, divided
2 cloves garlic, diced, divided
1 small yellow onion, chopped, divided
2 tablespoons chopped red bell pepper, divided
1 or 2 Scotch bonnet peppers, seeded and diced, divided
2 tablespoons fresh thyme leaves, divided
2 scallions, diced, divided
4 cups callaloo chiffonade
1/2 cup heavy cream, divided
2 cups cubed ripe plantain (1-inch cubes)
Salt and freshly cracked black pepper to taste
1/2 cup canned corn kernels
2 tablespoons chopped cilantro
Sauce:
1 tablespoon butter
1 tablespoon chopped scallion
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon fresh thyme leaves
2 tablespoons grated Parmesan cheese
For assembly:
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup grated Parmesan cheese, divided
1/2 cup goat cheese
1 egg, beaten

Steps:

  • To make the crust:
  • Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.
  • To make the callaloo filling:
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste.
  • To make the plantain filling:
  • Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper.
  • To make the sauce:
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.
  • To assemble the pot pie:
  • Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.
  • On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

Infinix Gamerz
[email protected]

I'm not a fan of goat cheese, but I loved the way it paired with the other flavors in this dish.


Dancoo Dini
[email protected]

This pie was perfect for a cold winter night. It was hearty and filling, and the flavors were amazing.


Aavash Bhandari
[email protected]

I loved the idea of this dish, but I found the cornmeal crust to be a bit too dry.


Rex Tarek
[email protected]

This dish was a bit too time-consuming to make for a weeknight meal.


Alice Jiménez
[email protected]

I'm a vegetarian, so I omitted the goat cheese from the recipe. The pie was still very flavorful.


Nouraiz Ali
[email protected]

I had trouble finding callaloo, so I used spinach instead. The pie still turned out great!


Cassie Chaffin
[email protected]

This pie was a bit too bland for my taste. I think it could have used more seasoning.


Wahab Khan 789
[email protected]

I wasn't sure what to expect from this dish, but I was pleasantly surprised. The flavors were well-balanced, and the cornmeal crust was a nice touch.


Shahadat Khan
[email protected]

I'm always looking for new ways to use callaloo, and this recipe was a great find. The pie was flavorful and satisfying.


Stella Ashley
[email protected]

I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor combination.


Samina Ashfaq
[email protected]

This one-pot pie was so easy to make, and it turned out so delicious. I'll definitely be making it again!


Ariliya Yanez
[email protected]

I'm not usually a fan of callaloo, but this dish changed my mind. The creamy goat cheese and crispy cornmeal crust were the perfect complements to the earthy greens.


Wydrick Buford
[email protected]

This dish was an absolute delight! The flavors of the callaloo, plantain, goat cheese, and cornmeal crust blended together perfectly. The result was a hearty and satisfying pie that was bursting with Caribbean flavor.