The Everything Pie Cookbook (30 page)

dish. Top with the remaining pastry crust, tucking the

lon and water. Since bouillon tends be fairly

salty, do not season the filling with salt until

edges of the crust into the pan, and cut 4 or 5 slits in

it is ready to go into the oven. The last

the top to vent steam.

thing you want is a potpie so salty no one

can eat it.

7. Place the dish on a baking sheet and bake for 20

minutes, then reduce the heat to 350°F for an additional

35 to 45 minutes, or until the pie is bubbling and the

crust is golden brown. Cool for 30 minutes before

slicing.

19 2

Tex-Mex Taco Pie

Queso quesadilla is a mild-flavored, white Mexican melting cheese. If it is not available,

just double the Colby-Jack cheese or substitute Cheddar if you prefer.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 Mealy Pie Crust, rolled out 12" x 15"

2. Line a 2½-quart casserole dish with the pastry crust.

(See Chapter 2)

1 tablespoon butter

Cover with plastic and chill until ready to bake.

1 medium onion, chopped

3. In a large skillet over medium heat, melt the butter until

2 cloves garlic, minced

it foams. Add the onion and cook until tender, about 5

1 pound ground beef

minutes.

1 packet taco seasoning

1 (10-ounce) can diced tomatoes with

4. Add the garlic and cook until fragrant, about 30

green chilies

seconds.

½ teaspoon kosher salt

1 cup evaporated milk

5. Add the ground beef and cook until well browned. Stir

1 egg

in the taco seasoning, tomatoes with green chilies, and

1 cup shredded Cheddar cheese,

salt. Cook, stirring frequently, for 10 minutes, or until

divided

the mixture thickens and no liquid remains. Reduce the

½ cup shredded queso quesadilla

cheese, divided

heat to medium-low.

½ cup shredded Colby-Jack cheese,

divided

6. In a small bowl, whisk together the evaporated milk

½ cup crushed tortilla chips

and egg until well combined. Stir the egg mixture into

1 cup sour cream, for garnish

the meat mixture and cook, stirring constantly, until the

mixture thickens slightly and is hot.

7. Add ¾ cup of the Cheddar cheese along with ¼ cup

each of the queso quesadilla and Colby-Jack cheese.

Turn off the heat and stir until melted.

8. Pour the meat mixture into the prepared casserole

dish. Top with the tortilla chips and remaining cheese.

Bake for 35 to 45 minutes, or until the cheese is golden

brown and the mixture is bubbling. Cool for 30 minutes

before serving.

C h a p t e r 13
  P ot P i e s

19 3

Tuna Noodle Potpie

This pie takes the classic tuna noodle casserole to the next level

with a layer of crisp puff pastry baked on top!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 tablespoons butter

2. In a medium skillet over medium heat, melt the butter

1 medium onion, chopped

until it foams. Add the onion, carrots, and celery and

1 carrot, peeled and chopped

cook until softened, about 5 minutes. Sprinkle the flour

1 stalk celery, chopped

over the top and cook, stirring constantly, until no raw

¼ cup flour

2 cups milk

flour remains.

1 cup frozen peas

3. Slowly add the milk, stirring constantly, until smooth.

12 ounces canned tuna, drained

Bring the mixture to a simmer and allow it to thicken.

2 ounces egg noodles, cooked and

cooled

4. Once thick, add the peas, tuna, and cooked noodles.

1 egg, beaten

Remove the pan from the heat and allow it to cool

1 recipe Blitz Puff Pastry, rolled out

12" x 15" (See Chapter 2)

slightly.

5. Transfer the mixture to a 2½-quart baking dish. Brush

the beaten egg around the edge of the dish and lay the

puff pastry over the top, trimming the edges so that

they hang 1 inch over the side of the dish.

6. Bake for 20 minutes, then reduce the heat to 350°F for

an additional 25 to 30 minutes, or until the filling is

bubbling and the pastry is golden brown and crisp.

Cool for 20 minutes before serving.

19 4

Chapter 14

International Flavors

Bánh Patê Sô (Hot Meat Pie)

Butter Pie

196

207

Bakewell Tart

Mexican Hot Chocolate Pie

197

208

Banoffi Pie

Zwiebelkuchen

198

(German Onion Pie)

209

Cornish Pasties

199

Shepherd’s Pie

210

Pork Mince Pie

200

Guinness Pub Pie

211

Hong Kong–Style Egg

Custard Tarts

Spanakopita (Greek Spinach Pie)

202

212

Chinese Fried Beef Pancakes

Tomato, Basil, and

203

Mozzarella Tart

213

Chinese Curry Beef Pie

204

Torta della Nonna (Italian

Cheese Tart)

Canadian Butter Tarts

214

205

Indian Chicken Korma Potpie

206

19 5

Bánh Patê Sô (Hot Meat Pie)

This recipe is for delectable Vietnamese meat pies cooked in buttery puff pastry.

IngredIents  | ServeS 8

1. In a small bowl, combine the dry mushrooms with the

¼ ounce dry wood ear (black fungus)

hot water. Allow to stand for 10 minutes, then drain well

mushrooms

and finely chop.

½ cup boiling water

¼ cup soaked bean thread noodles,

2. In a medium bowl, mix the chopped mushrooms with

lightly chopped

the noodles, then add the pork, onion, fish sauce,

12 ounces ground pork

pepper, and sugar. Cover and chill for 1 hour.

1 medium onion, chopped

1 tablespoon fish sauce or soy sauce

3. Heat the oven to 400°F and line a baking sheet with

1 teaspoon fresh cracked black pepper

parchment paper.

½ teaspoon sugar

4. Evenly divide the filling among the pastry squares, then

2 recipes Blitz Puff Pastry (See

Chapter 2), rolled out 1⁄8 inch thick

brush beaten egg along the edges. Fold over, making

and cut into 16 squares

sure the filling does not come out of the pastry, and

1 egg, beaten

crimp with a fork to seal. With scissors or a sharp

paring knife, snip a small vent in the top of each pastry,

French Influences

then brush the pastries lightly with egg.

The French occupation of Vietnam had a

lasting influence on Vietnamese cuisine.

5. Bake for 15 to 20 minutes, or until the pastry is puffed,

The Bánh mì sandwich, for example, is

golden brown on top and bottom, and the filling

served on baguette-style bread. French

reaches 160°F. Cool slightly before serving.

influences on Vietnamese cuisine can also

be seen in a variety of stews and pastries

made with puff pastry.

19 6

Bakewell Tart

Creamy almond filling tops tart raspberry jam in this delicious teatime treat.

IngredIents  | ServeS 8

1. Add the almonds and flour to the work bowl of a food

1 cup coarsely chopped almonds,

processor and pulse a few times to break up the

blanched preferred

almonds.

2 tablespoons all-purpose flour

2⁄3 cup sugar

2. Mix in sugar, butter, and almond extract. Blend until

9 tablespoons butter, room temperature

smooth, then add the egg and egg white and blend

½ teaspoon almond extract

well. Transfer filling to a bowl, then cover and chill for

1 egg

at least 3 hours.

1 egg white

1 (10-inch) Short Crust for Tarts,

3. Heat the oven to 350°F.

unbaked (See Chapter 2)

4. Line the tart pastry with parchment paper or a double

½ cup raspberry jam

layer of aluminum foil and add pie weights or dry

Powdered sugar, for garnish

beans. Bake for 12 minutes, then remove the paper and

weights and bake for an additional 10 to 15 minutes, or

until the crust is golden brown all over. Remove from

the oven and set aside to cool. Leave the oven on.

5. Spread the jam over the base of the tart shell. Spoon

the almond filling carefully over the jam and spread so

that it is smooth. Place the tart on a baking sheet and

bake for 40 to 50 minutes, or until golden and set in the

center. Cool the tart completely on a rack before

unmolding. Serve with a dusting of powdered sugar.

C h a p t e r 14
  i n t e r n at i o n a l   Fl avo r s

19 7

Banoffi Pie

This pie, the invention of Ian Dowding and the Hungry Monk restaurant in England,

is a delicious blend of bananas, rich toffee, and whipped cream.

IngredIents  | ServeS 8

1. Heat the oven to 275°F.

1 (14-ounce) can sweetened condensed

2. In a deep, oven-safe pot, place the unopened can of

milk

1 (9-inch) pastry crust, unbaked

sweetened condensed milk. Fill the pot with water so

1 pint heavy cream

that the can is completely covered and bring the pot to

1 teaspoon instant coffee

a boil. Once boiling, cover with a tight-fitting lid and

½ teaspoon vanilla

carefully transfer the pot to the oven. Be sure the can is

¼ cup powdered sugar

still fully covered with water, and add more if needed.

5 ripe bananas, sliced into ¼-inch slices

Bake for 3½ hours, then remove the can from the pot

and cool to room temperature on a wire rack.

Toffee Shortcut

3. Heat the oven to 350°F.

If you are unsure about boiling the can of

sweetened condensed milk, there is

4. Line the pastry crust with parchment paper or a double

another option. Many grocery stores carry,

in their Mexican food sections, canned

layer of aluminum foil and add pie weights or dry

dolce de leche. It has all the delicious flavor

beans. Bake for 12 to 15 minutes, then remove the

of the kind you make yourself without all

paper and weights and bake for an additional 12 to 15

the work!

minutes, or until the crust is golden brown all over.

Remove from the oven and set aside to cool.

5. In a large bowl, add the cream, instant coffee, vanilla,

and powdered sugar. Whip until the cream forms stiff

peaks.

6. To assemble, begin by carefully spreading the

condensed milk into the bottom of the crust. Layer the

sliced bananas over the toffee, then spread the

whipped cream over top. Chill for 1 hour before

serving.

19 8

Cornish Pasties

If you are looking for a hearty, easy-to-transport meal look no further.

These filling pies are great for picnics, camping, or tailgating.

IngredIents  | ServeS 8

1. Cut each pastry into 4 squares, at least 6 inches square.

2 Lard Pie Crusts (See Chapter 2), rolled

Cover with plastic and chill for 10 minutes.

into 21⁄8-inch thick, 12-inch squares

12 ounces lean sirloin steak, cut into

2. In a large bowl, combine the steak, salt, pepper, turnip,

½-inch cubes

potato, onion, thyme, and melted butter. Mix well.

1 teaspoon salt

1 teaspoon fresh cracked pepper

3. Heat the oven to 450°F and line a baking sheet with

1 small turnip, peeled and diced into

parchment paper.

1⁄8-inch pieces

1 small russet potato, peeled and diced

4. Divide the filling evenly among the pastries. Brush the

into 1⁄8-inch pieces

edges of the pastry with beaten egg, then fold over and

1 small onion, chopped

crimp the edges with your fingers or a fork. Brush the

½ teaspoon fresh chopped thyme

tops of each pastry with the beaten egg.

1 tablespoon butter, melted

1 egg, beaten

5. Place the pastries on the prepared baking sheet and

bake for 15 minutes, then turn the heat down to 350°F

and bake for 40 to 50 minutes, or until the pastry is

Suet

golden brown on the top and bottom. Serve warm or

Suet is raw beef or mutton fat from the kid-

neys and loin. In England suet is used for a

cold.

variety of dishes such as Christmas pud-

dings, mincemeat, and steak and kidney

pie. If you can locate suet, you can use it

for part or all of the fat in pastry crusts for

savory British pies for a more authentic,

robust flavor.

C h a p t e r 14
  i n t e r n at i o n a l   Fl avo r s

19 9

Pork Mince Pie

Traditional British pork pies are made with finely minced pork shoulder, bacon,

and pork jelly. This version is streamlined with easy-to-find ingredients.

IngredIents  | ServeS 8

1. On a lightly floured surface, roll out one of the pastry