Mini Pot-Pies
Recipe by joan+genevieve: 0 comments 0 likes
Ingredients
For filling:
- Frozen vegetables
- Cream Soup mix (or water + flour)
- Lunchmeat or leftovers (anything works--this is not limited to poultry, or even to veggies: try mushrooms)
For piecrust:
3 parts flour
2 parts fat (try animal fat, such as the skim from a stock!)
1 part water
- Prep. Time → 40 min
- Cook Time → 40 min
- Level → Difficult
1 Refrigerate or freeze fat for piecrust. Preheat oven to 400 degrees
2 In a saucepan, combine ingredients with enough water to make a slightly-runny filling.
3 While filling is heating, combine with flour until there are many pea-sized globs of fat covered with flour.
4 Add cold water until dough comes together.
5 Roll dough and cut into five- or six-inch rounds. Lay into well-greased muffin pan or make free-standing pasties.
6 Blind bake crusts for 10 minutes.
7 Remove crusts, add filling, and top with additional crust (stab with fork to allow steam to escape).
8 Bake until golden brown.
