The Everything Pie Cookbook (31 page)

2 pastry crusts, rolled into 12-inch circles

circles until it is approximately 14 inches wide. Line an

8 ounces bacon, roughly chopped

8-inch springform pan with the pastry sheet. Do not

1 pound ground pork

trim away any excess pastry. Wrap with plastic and

½ teaspoon sage

chill until ready to fill.

½ teaspoon mace

½ teaspoon allspice

2. In the work bowl of a food processor, add the chopped

½ teaspoon salt

bacon. Pulse until the bacon is finely minced. Add the

½ teaspoon freshly cracked black

ground pork, sage, mace, allspice, salt, and pepper.

pepper

Pulse 10 times or until well mixed.

1 egg, beaten

2 cups pork stock

3. Spread the pork mixture into the lined pan. Brush the

2½ teaspoons powdered gelatin

edge of the pastry with the beaten egg and lay the

second pastry circle on the top. Trim the pastry so that

it has a 1-inch border, then fold the border in toward

Talk to Your Butcher

the top of the pie and crimp well. With a 1-inch metal

Take advantage of your grocery store’s

meat and seafood department. Looking for

pastry cutter, punch a hole out of the center of the

a particular cut of meat that they do not

pastry. Remove the pastry, but leave the cutter in the

have? Ask if they can special order it for

you. The butcher can also grind roasts and

top of the pie. Cover and chill for 1 hour.

steaks for soup and chili, cut and trim

steaks, and even steam shellfish!

4. Heat the oven to 400°F.

5. Once chilled, brush the top of the pie with beaten egg

and place the pie on a baking sheet. Bake for 30

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

additional 30 to 45 minutes, or until the pastry is golden

brown and the pork filling reaches an internal

temperature of 160°F. Remove from the oven, remove

the metal cutter from the top of the pie, and cool for 2

hours.

2 0 0

Pork Mince Pie

( continued )

6. In a small bowl, combine the pork stock with the

gelatin. Allow to sit for 10 minutes, then warm the

mixture in a small pot or in the microwave until warm

and thoroughly melted.

7. With a funnel, carefully pour the melted gelatin mixture

into the vent in the center of the pie until the liquid fills

the pie but does not overflow. You may have extra

gelatin mixture. Refrigerate for 4 hours or overnight

before serving. Serve cold or at room temperature.

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2 01

Hong Kong–Style Egg Custard Tarts

This dim sum favorite combines a puff pastry base with a creamy egg custard filling.

You can use a short crust tart pastry instead of puff pastry if you prefer.

IngredIents  | ServeS 12

1. Cut 12 (3-inch) circles from the pastry. If you cannot get

1 recipe Blitz Puff Pastry, rolled out

12 from the pastry, fold the scraps and reroll. Press the

1⁄8-inch thick (See Chapter 2)

circles carefully into the cups of a standard cupcake

1⁄3 cup sugar

pan. Cover with plastic and chill.

1 cup water

5 eggs

2. In a medium saucepan, combine the sugar and water.

2 egg yolks

Bring to a boil, making sure the sugar is completely

2⁄3 cup evaporated milk

dissolved. Remove from the heat and cool to room

½ teaspoon vanilla

temperature.

3. Heat the oven to 375°F.

4. In a large bowl, whisk the eggs and egg yolks until

smooth. Add the sugar syrup, evaporated milk, and

vanilla and mix until well combined.

5. Pour the egg mixture through a strainer into the chilled

tart shells.

6. Bake for 15 to 20 minutes, or until the pastry is golden

brown and the custard filling is puffed, but still slightly

wobbly in the center. Cool to room temperature before

serving.

2 0 2

Chinese Fried Beef Pancakes

While these are called pancakes, they more closely resemble a calzone

or empanada that is griddled rather than baked or deep-fried.

IngredIents  | ServeS 8

1. In a medium bowl, combine the flour, water, and salt

2 cups all-purpose flour

until it forms a smooth ball. Knead on a lightly floured

1 cup water

surface until smooth. Place the dough back in the bowl,

½ teaspoon salt

cover with plastic, and allow it to rest for 1 hour.

¾ pound ground beef

2. In a medium bowl, combine the beef, egg, cornstarch,

1 egg, beaten

2 teaspoons cornstarch

soy sauce, cooking wine, ginger, green onions, sesame

1 tablespoon soy sauce

oil, and garlic. Mix until combined, but do not overmix.

2 teaspoons Chinese cooking wine, or

Cover with plastic and chill for 30 minutes.

cooking sherry

1 teaspoon fresh grated ginger

3. Divide the dough into 8 pieces. Roll each piece into an

2 green onions, finely chopped

8-inch circle.

½ teaspoon toasted sesame oil

4. Divide the filling between the wrappers. Brush half the

1 clove garlic, minced

edge of each wrapper with water and fold in half,

1 tablespoon water

pinching the edges until they are well sealed. Cover

¼ cup vegetable oil, divided

with plastic and rest at room temperature for 15

minutes.

A Simple Dipping Sauce

Next time you serve an Asian-inspired meal

5. Once rested, heat a large nonstick skillet over medium

and need a dipping sauce, give this recipe

heat. Add half of the oil and once it shimmers, add 4 of

a try. Simply combine ½ cup soy sauce with

½ teaspoon toasted sesame oil, 1 table-

the pies. Cover with a lid and cook for 2 to 3 minutes,

spoon rice wine vinegar, 1 finely chopped

or until the pies are golden brown. Turn the pies and

green onion, 1 teaspoon each minced gar-

cook, covered, for an additional 2 minutes. Remove the

lic and ginger, and ½ teaspoon sugar. Mix

well and refrigerate for 1 hour before

lid and cook for 2 to 3 minutes on each side again to

serving.

crisp. The pies should reach an internal temperature of

160°F and the beef should not be pink.

6. Remove from the pan and transfer to a baking sheet in

a warm oven. Repeat this process with the remaining

pies. Enjoy warm.

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2 0 3

Chinese Curry Beef Pie

This is an East-meets-West fusion of British meat pie and Chinese curried

beef. It is popular in pubs and lovely with a tall glass of beer!

IngredIents  | ServeS 8

1. In a large bowl, combine the beef, soy sauce, and sugar.

8 ounces ground beef

2. Heat a large skillet over medium heat and heat the oil

1 tablespoon soy sauce

until it shimmers. Add the meat and cook until well

1 teaspoon sugar

browned. Remove the beef, reserving the drippings.

1 tablespoon vegetable oil

1 medium onion, chopped

3. Add the onions and curry powder to the pan. Cook

1 tablespoon Madras curry powder

until the onions are softened, about 5 minutes, then

1 large russet potato, peeled and cut

add the potatoes and cook for 5 minutes, stirring

into ¼-inch pieces

½ cup water

constantly.

1⁄3 cup frozen peas

4. Add the water and bring to a boil. Cover with a lid and

1 (9-inch) pastry crust, unbaked

cook for 10 minutes. Remove the lid and cook until no

1 large egg, lightly beaten

water remains, about 3 minutes.

1 (9-inch) Flaky Pie Crust (See Chapter 2)

5. Return the beef to the pan along with the peas. Cook

until the peas are tender. Remove the pan from the heat

and cool to room temperature.

6. Heat the oven to 450°F.

7. Spoon the cooled filling into the pastry crust. Brush the

edge of the bottom pie crust with the beaten egg so

that the top crust will adhere. Top with the Flaky Pie

Crust and trim the dough to 1 inch of the pan’s edge.

Tuck the edge of the top crust under the edge of the

bottom crust. Crimp the dough using your fingers or a

fork. Brush the entire top crust with the beaten egg and

cut 4 or 5 slits in the top to vent steam.

8. Place the pie on a baking sheet and bake for 20

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

additional 25 to 35 minutes, or until the pie is golden

brown and the filling is bubbling. Cool for 30 minutes

before serving.

2 0 4

Canadian Butter Tarts

These tarts have a buttery, somewhat runny filling that is studded with plump raisins.

IngredIents  | ServeS 6

1. Heat the oven to 425°F and spray a standard cupcake

Nonstick cooking spray

pan with nonstick cooking spray.

2 pastry crusts cut into 12 (4-inch) circles

2. Line each cup with the pastry circles, making sure not

2⁄3 cup dark raisins

to pull the pastry. Divide the raisins evenly between the

¾ cup plus 2 tablespoons packed light

brown sugar

pastries. Cover with plastic and chill for 10 minutes.

2 tablespoons corn syrup

3. In a medium bowl, whisk together the light brown

1 egg

sugar, corn syrup, egg, butter, and vanilla until smooth.

1 tablespoon butter, melted

½ teaspoon vanilla

4. Fill each pastry cup 2⁄3 full with the brown sugar

mixture. You may have extra.

5. Place the tarts on a baking sheet and bake for 5

minutes, then reduce the heat to 350°F and bake for 10

to 12 minutes, or until the pastry is golden and the tarts

are browned on the top. Cool completely in the pan

before serving.

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2 0 5

Indian Chicken Korma Potpie

This pie is filled with a spicy chicken curry and topped with crisp, flaky pastry.

The warm spices and creamy curry sauce make this a hit!

IngredIents  | ServeS 8

1. In a medium bowl, combine the chicken and the garam

1 pound boneless, skinless chicken

masala. Toss to coat evenly, then allow it to stand at

thighs, cut into ½-inch pieces

room temperature for 30 minutes.

2 tablespoons garam masala, divided

¼ cup vegetable oil

2. In a large skillet, heat the oil over medium heat until it

1 large onion, chopped

shimmers. Add half of the chicken to the pan and cook

3 cloves garlic, minced

until golden brown on each side. Remove to a separate

1 tablespoon fresh ginger, peeled and

dish and repeat with the remaining chicken.

minced

1 teaspoon cumin

3. Add the onion, garlic, and ginger to the pan and cook

1 teaspoon coriander

until fragrant, about 2 minutes. Add the cumin,

½ teaspoon turmeric

coriander, turmeric, cardamom, cinnamon, red pepper,

½ teaspoon cardamom

and salt. Mix the spices with the onion mixture and

1 teaspoon cinnamon

cook about 5 minutes.

1 teaspoon red pepper flakes, or to taste

1 teaspoon kosher salt

4. Return the chicken to the pan along with the yogurt,

1 cup Greek-style or strained yogurt

milk, and sugar. Stir well, then reduce the heat to

1 cup milk

medium-low and cook for 10 minutes, or until slightly

1 tablespoon sugar

thickened. Turn off the heat and stir in the lemon juice,

1 tablespoon lemon juice

cream, and cilantro. Cool for 10 minutes.

¼ cup heavy cream

1 tablespoon chopped cilantro

5. Heat the oven to 450°F.

1 (9-inch) Mealy Pie Crust, unbaked (See

Chapter 2)

6. Spoon the cooled filling into the Mealy Pie Crust. Brush

1 egg, beaten

the edge of the bottom pie crust with the beaten egg so

1 (9-inch) Flaky Pie Crust (See Chapter 2)

that the top crust will adhere. Top with the Flaky Pie

Crust and trim the dough to 1 inch of the pan’s edge.

Tuck the edge of the top crust under the edge of the

bottom crust. Crimp the dough using your fingers or a

fork. Brush the entire top crust with the beaten egg and

cut 4 or 5 slits in the top to vent steam.

7. Place the pie on a baking sheet and bake for 20 minutes,

then reduce the heat to 350°F and bake for an additional

25 to 35 minutes. Cool for 30 minutes before serving.

2 0 6

Butter Pie

This potato and onion pie originates in Lancashire, England, where it was

traditionally served on Fridays when meat was not served.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

3 large russet potatoes, peeled and cut

2. In a large pot, add the sliced potatoes. Fill the pot with

into ¼-inch slices

1 (9-inch) Mealy Pie Crust, unbaked (See

water so that the potatoes are just covered. Bring the

Chapter 2)

pot to the boil and cook for about 5 minutes, or until