-
1
For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine.
-
2
Add the butter and pulse just until it resembles coarse crumbs.
-
3
In a small bowl, whisk together the egg yolk and 2 tablespoons ice water.
-
4
With the processor running, drizzle in the yolk mixture.
-
5
The dough should just come together.
-
6
If it looks dry add more water, up to 4 tablespoons.
-
7
Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal.
-
8
Divide into four pieces, press into discs, and wrap in plastic wrap.
-
9
Refrigerate for 30 minutes.
-
10
Preheat the oven to 400 degrees F.
-
11
For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
-
12
Season with salt and pepper and spread evenly on a baking sheet.
-
13
Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes.
-
14
You don't want to cook these all the way though since they will cook more in the pot pie.
-
15
(They should be al dente, but starting to get some color.)
-
16
Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes.
-
17
Whisk in the mushroom broth.
-
18
Simmer until thick enough to coat the back of a spoon.
-
19
Season to taste and remove from the heat.
-
20
Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar.
-
21
Divide the filling among four 8-ounce ramekins.
-
22
Remove the dough from the fridge and roll each into a 5-inch disc.
-
23
Wet the rim each ramekin and lay a crust over the top.
-
24
Poke each 5 or 6 times with a fork and place in the oven.
-
25
Bake until the crust is golden brown, about 20 to 25 minutes.
