While there are many such savory pies found in the world today, the American version differs quite substantially, most often times baked in pie tin and sealed with pie dough, it can be found throughout the year though its most common from the beginning of fall through winter, it’s a great way to use up leftovers and can be prepared with any combination of ingredients you like, more often then not some form of cooked chicken, potatoes, vegetables and sauce velouté, I am baking my pies in a potato crust, substituting wild rice in the filling, and using a white wine sauce in place of velouté, other forms of savory pies include quiche, English Sheppard’s pie, with mashed potato topping, or kidney pie with short bread bottom and toped with pie crust, back in Europe we use to make many dishes en croute one of my personal favorites would be lobster with chanterelles, though the lobster is not quite the same Stateside, at any rate this dish lends itself not just to your practical needs but your creativity as well!
Shopping List
Oven roasted chicken
Onions
Sweet bell peppers, a blend of colors
Butternut squash
Artichoke hearts
Wild rice
Peas
Lima beans
Store Bought or Homemade
White wine sauce: chicken broth, white wine, cream, flour butter
Pie crust: flour, butter, potato, egg, water, salt
My Mad Method
300g oven roasted chicken, scant
I am using both dark and light meat, shredded
100g grilled onions and peppers
100g butternut squash, diced and roasted
100g grilled artichoke hearts
200g wild rice, cooked
50g petite peas
50g lima beans
1L white wine sauce
Combine all the ingredients in a mixing bowl add a just enough sauce to coat throughout and act as a binder
Mix together well; be careful not to damage any of the ingredients
Fill a pie tin, 5dl soup bowl or ramekin with filling
Pore over sauce
Top with pie crust, make sure the edges are on tightly, brush with egg wash, make are slits, bake in a 175c preheated oven for circa 45 minutes or until crust is golden brown
Ready to serve!!
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