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Two Pies in a Pot

Posted Feb 06 2010 9:08am
Stretching back to the times in England, they made Shepherd’s Pie or what was then called cottage pie. This “Pie” was created by tossing any leftover roasted meat into a casserole dish, topped with mashed potatoes. To be technical, if the meat was lamb, it would be considered a Shepherd’s Pie and if the meat was beef, it would be classified as cottage pie. It really is that simple.

The pot pie is a savory pastry pie that has its variants throughout the world. Australia for one has meat pies which look like huge turnovers or planarity, filled with meat and vegetables. In Britain, they have pie and mash stands, which pretty much serve a pie with a glop of mash potatoes similar to the way we go to McDonalds and order a burger and fries to go. Interesting concept, no? I wish we had that, but, then again, I still couldn’t eat it.

In order for me to eat these two potted pies, I changed a few things. For one, the meats were replaced: one simply with TVP and ground mushrooms, while the “chicken pot pie” had Quorn. The Cottage Pie is naturally gluten free and, just for the sake of presentation, I used purple North Carolina potatoes as the crust. I also threw tons of veggies in there, too. For the Pastry Pot Pie, I made a flaky water pastry crust. The recipe for the pie crust is below. I nixed the sugar due to my requirements for a savory crust, but, you can add sugar to the mix to create a sweetened pie crust. Here’s the deal, too, with pie crust. Way before when my grandmother used to make pie dough, it was always “Criso makes the best flaky crust” and till this day, vegetable shortening does the best for pie. I’m dead serious. I will NOT use margarine or butter in my pies.

The recipe created two pie crusts. So, you can save one or make two!

Gluten Free Pie Crust
1 ¼ cup sorghum flour
2/3 cup brown rice flour
½ cup millet flour
2/3 cup tapioca flour
½ cup potato starch
¼ cup sweet rice flour
2 teaspoons xanthan gum
1/4 tsp cream of tartar
1 ¼ cup cold vegetable shortening

1 egg
¼ cup cold water + more if necessary

Put the water and the shortening in the refrigerator for about an hour or so, so that it can get cold.

You can prep by sifting your dry ingredients all into one bowl.

When the shortening is cold, add it to the flour. You will get a sandy-like texture after a good mixing.

Add the egg to the mixture. Add the water little by little. You want a firm dough, a little soft, but not sticky. If you go too far, then add tapioca starch until it dries. Cover and place into the refrigerator for half an hour or so.

When you take it out, cut it in half. Place one half between two pieces of parchment paper or greased wax paper and roll nearly paper thin. For a single top crust pot pie, just peel off the one layer and place it on top. For two, place one in the dish and the other on top after the filling is added. Or simply save one for another time~!

For a single top crust potted pie, spray the top of the crust with nonstick spray and bake in a 350 degree oven until the top gets golden brown.
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