Hareless Potpies Apr 18, 2003 18:49:13 GMT -6
Post by chief_cook2 on Apr 18, 2003 18:49:13 GMT -6
With all the ingredients of a square meal packaged secretly in a round bowl,
this tiny potpie is a kid favorite. And because we don't share the food
preferences of Old England (where the traditional meal was Easter hare),
it's also a favorite of the Easter Bunny.
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour,
salt, butter and vegetable shortening until the mixture resembles a coarse
meal. Sprinkle with the ice water and pulse until the dough starts to come
together, being careful not to let the dough form a ball. Remove the dough
and press it into two disks. Cover with plastic wrap and refrigerate while
you make the filling.
TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over
medium heat until soft. Add all the vegetables, and the chicken, turkey or
ham, and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour
and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is
smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer,
stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the
sauce over the meat and vegetables. Then pour the mixture into 10 individual
ovenproof bowls or two 9-inch pie pans.
Preheat the oven to 400 degrees.
Roll out the piecrust on a lightly floured surface. Cover the 10 (or two)
pies with the dough. Use a cookie cutter to cut bunnies out of scraps of
piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top.
Bake for 20 to 40 minutes, or until the crust is browned and the filling
bubbles. It's a good idea to place a cookie sheet below the pies to catch
any drips. Makes 10 to 12 servings.