Mini pot-pies
Recipe by Joan+genevieve
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
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.
main courses, chicken, cute, fun with kids, pie January 03, 2012 01:40
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