Pork, Butternut Squash and Sage Pot Pie

For the pastry:
In the bowl of a stand mixer using the paddle attachment, combine the dry ingredients and mix on low. Add the butter and mix until the flour and butter are well blended. Add the eggs and mix on high until the dough is well blended.

Turn dough out onto a floured work surface and knead until it comes together. Divide dough in half, form each into a disk, wrap each section in plastic wrap and refrigerate for at least 2 hours.

Remove 1 of your 2 disks of dough from the refrigerator, unwrap it and roll it out on a lightly floured work surface. Roll it so it’s large enough to cover the bottom and sides of your pie dish. Carefully place the dough into the pie dish.

Return pie plate to the fridge until you are ready to add the filling (recipe follows). Once your filling is complete roll out the 2nd disk of dough to cover your pie.

For the filling:
Preheat oven to 400 F.

In a large pot over medium heat melt the butter. Add the onions and cook for 3 minutes. Add the carrots and squash and cook for 10 minutes. Make sure to stir and don’t let the onions burn.

Add the stock and the flours (buckwheat flour and arrowroot) into the pot and whisk. Allow to thicken a bit then add the sage, salt and pepper. Add the milk and pork and stir to combine. Remove from heat.

Remove the pie dish from the fridge. Pour in the filling. Roll out the second disk of pastry and cover the pie. Press the sides of the top and bottom crusts together and use a sharp knife to cut a few vents in the top piece of the dough. Brush the top with the egg.

Place dish onto a rimmed baking pan (it may leak) and bake for 30 minutes.

Note: You will likely have some filling leftover that did not fit into the pie plate if it is not very deep.