Underneath that impossibly flaky, golden crust is a filling built the slow way: onions, carrots, and celery softened until sweet, garlic stirred in for fragrance, and Yukon Gold potatoes added for heft. A quick roux thickens everything into a silky, spoon-coating sauce, and a handful of frozen peas and fresh thyme brighten it all up before it gets tucked between two rounds of buttery, hand-rolled dough. The crust itself is the real star here — cold butter worked into the flour until it's craggy and cold, then chilled again so it bakes up in distinct, shattering layers. A brushed-on egg wash gives the top crust that deep, glossy bronze finish, and the steam vents let the bubbling filling peek through as it bakes. Every component, from the crust to the creamy vegetable filling, is made completely from scratch, which makes this a comforting, from-the-ground-up dinner that fits neatly into a vegetarian kitchen. Let it rest those full 15 minutes before slicing so the filling sets up into neat, hearty wedges.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
