The life of pie
When you have leftover pork roast, reheats, stir-frys, and sandwiches are fine but pot pie turns a second-hand rose into a culinary masterpiece.
This pork pot pie can be made with
purchased pie dough, puff pastry, or your own favourite home made pie crust.I went for the first option because of its ease
to work with and it bakes up beautifuly tender and flaky.I hope you like it.
Pork Pot pie
4 tablespoons butter (divided)
1/4 onion/1/4 cup (yellow, cut into 1/2-inch pieces)
1 rib celery/1/4 cup (cut into 1/4-inch rounds)
1 carrot/1/4 cup (peeled and cut into 1/4-inch rounds)
Pinch dried oregano
Pinch dried thyme
1 clove garlic (finely chopped)
2 cubes good quality bouillon cubes (Kallo)
2 tablespoons all-purpose flour (unbleached)
Optional: 1 tablespoon dry white wine (or dry vermouth)
1/2 pound cooked pork (cut into 1/2-inch cubes)
1/2 cup snap peas (can be frozen, cut in half)
Salt and black pepper (to taste)
Heat oven to 375 F.
Heat a saucepan over medium-low heat. Add 2 tablespoons of butter and swirl to melt.
Add onion, celery, carrot, and herbs; sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant. Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl.
Heat 1 1/2 cups water in microwave on high for 1 minute. Completely dissolve bouillon cubes in water.
Melt remaining 2 tablespoons butter in the saucepan over low heat. Whisk in flour and cook, whisking steadily, for 4 minutes.
Increase heat to medium and whisk in bouillon. Continue whisking until sauce begins to bubble and is quite thick (juices released from the other ingredients will thin it while cooking). Stir in optional wine and salt and pepper to taste. Stir in cooked vegetables, snap peas, and pork.
Assemble the Dish and Bake
Roll out pie crust. You'll have to use your own judgment here depending on your baking vessel(s), but the pastry should be just over 1/8-inch thick.
Line the bowls /ramekins with pastry.Spoon your filling into your chosen vessel/s.Cover the tops with a lid of pastry, pierce with a knife to vent and bake for about 40 minutes until crust is browned.Remove from oven. Cool slightly and serve.
Pork Pot pie
4 tablespoons butter (divided) 1/4 onion/1/4 cup (yellow, cut into 1/2-inch pieces)
1 rib celery/1/4 cup (cut into 1/4-inch rounds)
1 carrot/1/4 cup (peeled and cut into 1/4-inch rounds)
Pinch dried oregano
Pinch dried thyme
1 clove garlic (finely chopped)
2 cubes good quality bouillon cubes (Kallo)
2 tablespoons all-purpose flour (unbleached)
Optional: 1 tablespoon dry white wine (or dry vermouth)
1/2 pound cooked pork (cut into 1/2-inch cubes)
1/2 cup snap peas (can be frozen, cut in half)
Salt and black pepper (to taste)
Heat oven to 375 F.
Heat a saucepan over medium-low heat. Add 2 tablespoons of butter and swirl to melt.
Add onion, celery, carrot, and herbs; sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant. Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl.
Heat 1 1/2 cups water in microwave on high for 1 minute. Completely dissolve bouillon cubes in water.
Melt remaining 2 tablespoons butter in the saucepan over low heat. Whisk in flour and cook, whisking steadily, for 4 minutes.
Increase heat to medium and whisk in bouillon. Continue whisking until sauce begins to bubble and is quite thick (juices released from the other ingredients will thin it while cooking). Stir in optional wine and salt and pepper to taste. Stir in cooked vegetables, snap peas, and pork.
Assemble the Dish and Bake
Roll out pie crust. You'll have to use your own judgment here depending on your baking vessel(s), but the pastry should be just over 1/8-inch thick.
Line the bowls /ramekins with pastry.Spoon your filling into your chosen vessel/s.Cover the tops with a lid of pastry, pierce with a knife to vent and bake for about 40 minutes until crust is browned.Remove from oven. Cool slightly and serve.
As always, when working with pastry, make sure your fats and liquids are cold.
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