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    • #345035
      Avatar for mosmos
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      Pork Potpie
      Pastry:
      1 cup unbleached all-purpose flour
      2 tsp sugar
      1/4 heaping tsp salt
      5 tbs cold unsalted butter, cut into 1/4-inch slices
      3 tbs cold vegetable shortening, cut into 4 pieces
      2 tbs cold vodka
      2 tbs cold water
      Filling:
      4 tbs butter, separated
      1/4 yellow onion, cut into 1/2-inch pieces
      1 celery stalk, cut into 1/4-inch rounds
      1 carrot, peeled and cut into 1/4-inch rounds
      pinch of dried oregano
      pinch of dried thyme
      1 clove garlic, finely chopped
      2 cubes Goya pork bouillon
      2 tbs all-purpose flour
      1 tbs dry white wine or vermouth (optional)
      1/2 lb cooked pork, cut into 1/2-inch cubes
      1/2 cup snap peas (can be frozen), cut in half
      salt and pepper
      Pastry:
      Mix 3/4 cup flour, salt, and sugar in food processor until combined.
      Add shortening and butter then process until dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
      Scrape bowl with rubber spatula, redistribute evenly around the bowl, and add remaining cup flour.

      Pulse 6 times in quick bursts. Scoop into a bowl.
      Sprinkle vodka and water over mixture and fold together with a rubber spatula, pressing down on dough until it sticks together. Note: This will be much wetter than a standard pie crust.
      Shape dough into a ball, place on a sheet of plastic wrap, and flatten.

      Wrap snugly and refrigerate for at least 45 minutes.
      Filling:
      Heat oven to 375 degrees.
      Heat a sauce pan over medium-low heat. Then add 2 tbs of butter and swirl to melt.
      Add onion, celery, carrot, and herbs. Sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant.

      Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl.
      Heat 1 1/2 cups water in microwave on high for 1 minute. Completely dissolve bouillon cubes in water.
      Melt remaining 2 tbs butter in the sauce pan over low heat.

      Whisk in flour and cook, whisking steadily, for 4 minutes.
      Increase heat to medium and whisk in bouillon. Continue whisking until sauce begins to bubble and is quite thick (juices released from the other ingredients will thin it while cooking). Stir in wine and salt and pepper to taste.

      Stir in cooked vegetables, snap peas, and pork. Spoon into two large oven-proof bowls or ramekins or a small casserole dish.
      Roll out pie crust. You’ll have to use your own judgment here depending on your baking vessel(s), but the pastry should be just over 1/8-inch thick.
      Cover casserole/bowls with pastry, pierce with a knife to vent, and bake for about 40 minutes until crust is browned.
      worthy smilie

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