Rustic Granbury Gold Pot Pie
I just love a simple and rustic dish that comes together easily... because life is messy. My husband doesn't mind the layer of flour covering every inch of the kitchen if it results in comfort food. The combination of creamy Granbury Gold, buttery Kalamata olives and caramelized onions cooked in wine is like medicine on a blustery November day. Is it normal to have an addiction to caramelizing onions?
2 tablespoons Stella Sola Extra Virgin Olive Oil
1/2 yellow onion, finely chopped
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 can navy beans
1 tablespoon fresh or dried thyme
Freshly ground black pepper and Kosher salt, to taste
1/4 cup Kalamata olives, pits removed and coarsely chopped
Pie pastry recipe here
or store bought (don't hate)
Fresh flat leaf parsley, for garnish
In a saute pan, heat evoo over medium high heat. Add the onion and a pinch of Kosher salt and cook until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes, then add the white wine. Cook until the wine has reduced by half. Stir in the beans and thyme and season with salt and pepper, to taste. Lower heat and gently simmer for 15 minutes. Remove from heat, add grated cheese and olives, mix to combine.
Heat oven to 375. Lightly flour a surface and roll out pie crust to an 8 inch round. Transfer prepared pie crust to a large baking sheet. Put filling in center of pie crust, leaving about 2 inches on the outside. Gently fold outer crust over the filling to enclose the dough, pleating it to make a circle. Bake for 20 - 30 minutes or until crust is golden and filling is bubbly. Serve warm and garnish with fresh parsley.
Yields 1 pie, serves 4