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1
Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
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2
Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
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3
Heat the olive oil in a medium-size skillet over medium heat.
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4
Add the onion, cover and cook until softened, about 5 minutes.
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5
Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
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6
Preheat oven to 350u00b0F.
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7
For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
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8
Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
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9
Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
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10
Place one half into the casserole dish, and put the vegetables on top.
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11
Place the second crust over the vegetables and crimp the edges.
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12
Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
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13
Let rest for 5 minutes before serving.
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14
p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.
