Feeling autumnal

[badunnin]

As you all know, I'm moving into my own home in a month or so. ;) However, I know how I am with cooking, and if it's just me, I'm less likely to eat. Now, I don't want to waste away to nothing (highly unlikely) and would like to make a few things and freeze them.

But... I'm not looking for those "my friend is having a baby and I want to freeze something for her" meals. I want meat pie recipes. Or veg pies. Either one. Something nice and comforting wrapped in a pastry. Something that I can eat dipped in HP sauce, sitting on my couch, drinking a beer or a cider, watching hockey.

Or, taking it a step further, any individual fruit pies? ;)

[MISSINDI]

Belated congratulations on the new house, Bethany - how exciting!

DH despises meat/pot pies, though can't explain why. I love them, so although I don't have any recipes for them, I'm tagging along here to see what comes by. ;)

[badunnin]

Thanks for the congratulations! There is a link to pictures floating around if you are interested (I'm just proud as punch I am!)

Here's a Delia Smith recipe to get us started:
Old-fashioned Raised Pork Pies
These were originally raised by hand using old-fashioned wooden pie moulds but, in the 21st century, deep muffin tins make everything so much simpler. The most famous English pork pies come from Melton Mowbray and traditionally, a very small amount of anchovy essence was used to add subtle additional flavour.

Makes 6
For the filling:
12 oz (350 g) pork shoulder, including some fat
4 oz (110 g) unsmoked back bacon rashers, derinded
1 heaped teaspoon chopped fresh sage
1/2 teaspoon anchovy essence
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
salt and freshly milled black pepper
For the hot-water crust pastry:
8 oz (225 g) strong plain white flour, plus a little extra for dusting
a pinch of salt
1 fl oz (25 ml) milk
3 oz (75 g) lard
To glaze:
1 large egg yolk
* Click on an ingredient to find out more
You will also need a non-stick muffin tin, with 6 cups, each one 3 inches (7.5 cm) across the top, and about 11/4 inches (3 cm) deep, lightly buttered, a plain 31/4 inch (8 cm) pastry cutter, and a baking sheet.
Begin the recipe by preparing the meats which need to be coarsely chopped in a processor using the pulse button – you need a chopped rather than a minced effect. Then simply combine all the filling ingredients and give everything a really good seasoning. Pre-heat the oven to gas mark 4, 350°F (180°C).

Next, the pastry: sift the flour and salt into a bowl and then put the milk and 1 fl oz (25 ml) of water into a small saucepan and add the lard, cut up into small pieces. Place the pan over a gentle heat and when the fat has completely melted in the liquid, turn up the heat to bring it just up to the boil, then pour it on to the flour and, using a wooden spoon, mix everything together.

Turn the dough out on to a work surface and knead very lightly and briefly. You have to work quickly now, as it's important that the pies go into the tin while the dough is still warm. Take two-thirds of the dough and cut this up into 6 equal parts. Roll each of these into a ball and put 1 into each of the holes in the tin. Using your thumb, quickly press each ball flat on to the base and then up to the top edge. Press the pastry over the rim of the top edge; it should overlap by at least 1/4 inch (5 mm).

Now divide the processed pork mixture among the lined muffin cups. Then roll out the remaining pastry and cut out six 31/4 inch (8 cm) rounds for lids; the pastry will be quite thin, so you may need to sprinkle the work surface with a little flour.

Next, using a pastry brush, paint a little egg yolk round the edge of each lid and gently press a lid on each pie, egg side down. Then, using a small fork, press the rims of the lids against the tops of the pie cases. Re-roll any pastry trimmings and cut out diamond-shaped leaves to decorate the lids. Then glaze the tops of the pies with the rest of the egg yolk and make a steam hole in each one. Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf, then remove them from the oven. After this time, carefully and, using a small, round-bladed knife and oven gloves (or a thick cloth), remove the hot pies from the tin and place them directly on to the hot baking sheet; this will make the sides and base crispy.

Bake for a further 20-25 minutes or until the sides and base of the pies are crispy, then leave them to cool on a wire rack.

[Anne]

Hi badunnin. this recipe looks great but I'm not familiar with anchovy essence - is it the same as anchovy paste? or something completely different?

[LaraW]

What about Chicken Pot Pie? That is something nice and comforting, and wrapped in pastry. :) Its one of my favorite wintertime comfort foods out there.

[badunnin]

Hi badunnin. this recipe looks great but I'm not familiar with anchovy essence - is it the same as anchovy paste? or something completely different?

Actually, it's more like fish sauce, which you can sub. Anchovies are also the main ingredient in worcesterhire sauce, which would also make a satisfactory sub I think. Anchovy paste can also be subbed. It mainly adds that... nameless, rich quality that is so typical of anchovy. :)

[heavy hedonist]

Ooh, I have a good recipe, but it might take a while to find it-- been a while since I ate meat. Look back tomorrow, okay? --mari

[cher48603]

Something that I can eat dipped in HP sauce, sitting on my couch, drinking a beer or a cider, watching hockey.
Bethany,

Great house. Congrats!! Sorry, no suggestions. I just wanted to say:

Watching hockey -- pretty sweet words :D :D :D

[sharris315]

Another congratualtions on the house--and just want to add that I LOVE the sound of the word Autumnal :D :D

Shar

[badunnin]

Another congratualtions on the house--and just want to add that I LOVE the sound of the word Autumnal :D :D

Shar

Shar - Thanks! I love the word as well. When I was at university, my roomate and I would walk around campus in September, when the leaves were at peak colour change (in very northern Michigan) and comment that we felt autumnal and collegiate. ;)

[sharris315]

Yes--there were a few times I felt very COLLEGIATE as well--but they usually didn't have anything to do with autumn. :D

Shar

[badunnin]

Yes--there were a few times I felt very COLLEGIATE as well--but they usually didn't have anything to do with autumn. :D

Shar

I'm feeling collegiate right - burning the midnight oil finishing a paper. ;) I'm not as young as I once was, though, and think it might be better to turn off the light and finish my recommendations tomorrow.

[cinnabun]

Although I have not tried this one it is from cook's Illustrated

Simple Chicken Pot Pie

Written: 5/1996
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

Serves 6 to 8
Pie Dough
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled

Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
table salt
ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves


1. Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

3. Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

7. Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.

8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.

9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.


Shopping List For:
Simple Chicken Pot Pie

Pantry/Dry Goods
low-sodium chicken broth, 1 can
unbleached all-purpose flour, 2 cups
vegetable oil, 1 1/2 tablespoons
ground black pepper
table salt, 1/2 teaspoon
vegetable shortening, 4 tablespoons
dried thyme, 1/2 teaspoon

Produce
medium carrots, 3
celery, 2 small ribs
large onion, 1
minced fresh parsley leaves , 3 tablespoons
frozen pea, 3/4 cup

Dairy
unsalted butter, 12 tablespoons
milk, 1 1/2 cups

Meat
boneless, skinless chicken breasts, 1 1/2 pounds
Alcohol
dry sherry, 3 tablespoons