Bridie Pies with Flaky Pastry

A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture. But, boy are they ever rich! The flaky pastry is made using both butter and lard and is so incredible, so flaky, so very easy to make, and can be used for countless recipes. Make this Bridie Pie recipe, throw your tartan sash over your shoulder, and tuck into a Scottish tradition.  

Similar to calzones, empanadas, pasties, and turnovers, the Bride Pie was said to have been popularized in Forfar, Scotland, so they are also often called ForFar Bridies. While they can be made with puff pastry, and with short crust pastry, the most popular amongst the Scots (and I quizzed a my Scottish friend, Richard) is the flaky pastry.

Flaky pastry is a step between normal pie crust pastry (like short crust pastry or pâte brisée) and puff pastry; the main differences being how the fat is incorporated and the use of both lard and butter. I wanted to be able to show you how to introduce the fat to the pastry and I found this amazing video that made the entire process simple. Additionally, the method Calso uses of rolling the dough, rather than folding it as is the more traditional method, adds many more layers of flake using the same number of turns. Note: My recipe for flaky pastry is different from what he states in the video and is published below; I wanted you to see his method for making it; I’ll be using his rolling method from now on.

Of course, you could use store-bought pie crust or puff pastry for these pies, but the flaky pastry is quite easy to make and absolutely delicious. I’m putting the recipe for the flaky pastry by itself in a printable format, since this pastry can be used for many, many other savory recipes.

The filling is simple, too! I used lamb for our pies, but you could use beef. The meat is “minced” which is a bit finer ground that what we find in our markets. To get a more authentic texture you could just chop your ground meat a bit with a chef’s knife. None of the other ingredients are difficult to find, but I did want to note that I used Colman’s brand mustard powder, which is an English mustard that is a bit hotter than typical dried mustard powder. It’s readily available at most markets in the U.S.

The marking of the Bridies is significant. Since you need to put a vent hole in the pastry, the vent holes in these signify whether there are onions used in the filling mixture. One hole means there is no onion; two holes means the filling does contain onions.

Two Hole Bridie Pie = with onions

I served ours atop garlic smashed potatoes that were a blend of new red and russet potatoes; I also made a beef/brandy gravy. I hope you’ll try these delicious meat pies! You’ll be happy you did.

P~

5.0 from 1 reviews

Bridie Pies with Flaky Pastry (Filling Recipe)

 

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A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture.

Author: The Saucy Southerner via BBC (gently modified)

Recipe type: Entree

Ingredients

• 2 tablespoons lard (or butter, or olive oil)
• 1 small onion, minced (about ½ cup)
• 1 teaspoon dry thyme leaves
• 12 ounces lean beef, minced
• 1 tablespoon mustard powder (I used Colman’s brand)
• 3 ounces beef stock
• salt and freshly ground black pepper
• 1 recipe flaky pastry (or two pie crusts or two sheets puff pastry)
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 400° F.
2. In a small skillet, over medium heat, add the lard and allow to melt.
3. Add the onion and thyme, sautéing for 2-3 minutes, until the onions are softened.
4. Place the minced beef (raw) into a bowl along with the mustard powder and beef stock.
5. Add the sautéed onion mixture and season well with salt and freshly ground black pepper.
6. Mix well to combine.
7. Divide the pastry into four equal sized pieces.
8. Taking one piece at a time, roll out on a clean, floured surface to ¼ inch thick and about 6 inches in an elongated circle.
9. Place a spoonful of the meat mixture just off-center of each pastry circle.
10. Using a circular piping tip, cut out vents in the side of the pastry not containing the meat mixture.
11. Brush the outer edge of each pastry circle with the beaten eggs.
12. Fold over the pastry in half, to create a pasty shape and crimp or fold the edges together to seal.
13. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper.
14. Place onto a parchment lined baking sheet and place into the oven to bake for 50- 60 minutes, or until golden brown and completely cooked through.
15. These pies can be served hot, warm or cold.

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3.2.2124

5.0 from 1 reviews

Flaky Pastry

 

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Flaky pastry is a step between a normal pie pastry and puff pastry, the main differences being how the fat is incorporated and the addition of lard.

Author: The Saucy Southerner

Recipe type: Pastry

Ingredients

• 8 ounces, by weight, all-purpose flour (this is about 2 cups MINUS 4 tablespoons)
• pinch of salt
• 1 ounce lard (2 tablespoons – you could use shortening)
• 7 ounces butter (1¾ sticks or 14 tablespoons), cut into cubes room temperature
• ice water

Instructions

1. Put flour in mixing bowl, add pinch of salt.
2. Add 8 tablespoons of butter to the flour.
3. Using your hands, rub the butter into the flour to lightly mix. Do not overwork this.
4. Add the ice water, just a bit at a time, and using a fork or table knife, stir the dough between additions just enough that the dough STARTS coming together. Do not overwork this.
5. Place the dough on a very lightly flour dusted surface and press the dough together, forming it into a rectangle.
6. Using a rolling-pin, roll the dough into a rectangular shape. Do not overwork this. One roll should be enough to flatten the dough.
7. Cut off small pieces of the remaining butter and lightly spread the pieces on the length of the rectangle on the sides.
8. Cut small pieces of the lard and lightly spread down the length of the rectangle in the middle, between the buttered sides.
9. Starting at the width of the dough, roll it up along the length.
10. Turn the dough 90 degrees.
11. Pat the ends to flatten and roll the dough out into a rectangle.
12. Repeat the process of spreading the butter and lard, rolling the dough, turning 90 degrees.
13. You should have enough butter and lard to incorporate that this process will be repeated a total of 5 times.
14. After you have added the last of the butter and lard and rolled the dough, cover with cling-wrap and refrigerate for at least one hour.
15. When ready to use the dough, simply cut the dough to the size you need (this makes a two pie crust) and roll out on a lightly floured surface.

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3.2.2124

Artichoke and Gruyère Pizza with Prosciutto

Is Friday Pizza Night at your house? This Five Ingredient Friday Pizza loaded with marinated artichoke hearts, Portobello mushrooms, cheese and prosciutto is a five ingredient fabulous change of pace from the ordinary pepperoni pizza. It’s ready in minutes, so get that movie set to play! Your weekend is about to begin!  

Mr. Saucy loves my cooking; he’d be the first to tell you that. But Mr. Saucy has a not-so-secret-anymore (since I tell the tale often) love of frozen pizza. This passion of his resulted from a real tragedy, though. Let me explain.

When we first started dating, Mr. Saucy was quite the cook. Really. On our first date, Mr. Saucy actually cooked dinner for me at his house. He drove across town to pick me up, drove back to his house where he had an enormous vase of flowers on the hearth and an orchid for me to take home; he also had a really wonderful meal for us. I was quite impressed.

As our relationship grew, we cooked for each other often. And he would ask me for my recipes, which he would actually cook! Once we got married however, Mr. Saucy, sadly, was stricken with chronic condition. No known cure. Cooking Amnesia.  The only memory of cooking he retains is the ability to bake pizza. Frozen pizza. While I think this is a convenient “illness,” I think it’s pretty funny. *wink*

Any time I go away on a trip, or am away for the evening, or not feeling like cooking, Mr. Saucy will offer to cook, bless his heart. “I’ll cook tonight, girlfriend (he still calls me that even though we’ve been married almost twenty years now…isn’t that cute?), I’ll just pull out a frozen pizza!”

Not being a huge fan of the frozen pizza myself, I will acquiesce nonetheless. Cravings must be indulged, I know. But every once in a while, I want pizza. Not frozen pizza. So, I’ll make what we’ve lovingly termed “Prissy Pizza.”

I suppose this could be a “Prissy Pizza,” but I prefer to call it simple and delicious. And it really was! It got the Mr. Saucy Pizza Seal of Approval. And it’s only five ingredients! They are:

• Store-bought pizza dough
• Cheese (I used Gruyère, but any mild white cheese would work-think Fontina, Swiss or even Mozzarella)
• Marinated artichoke pieces
• Portobello mushroom slices
• Prosciutto cubetti

I could easily see this pizza done in small, bite-size pieces on a party buffet or as an appetizer for a dinner party. The combination of flavours was fantastic. I’ll be making this one again. I hope you’ll try it.

P~

5.0 from 1 reviews

Artichoke Mushroom and Gruyère Pizza with Prosciutto (Five Ingredient Friday)

 

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Store-bought pizza dough along with marinated artichoke, Portobello mushrooms, Gruyère cheese and topped in the end with prosciutto cubetti make for an outstanding five ingredient pizza. Perfect for parties, in bite-sized pieces.

Author: The Saucy Southerner

Recipe type: Entree, Appetizer

Ingredients

• Store-bought pizza dough (or make your own)
• 1½ cups grated Gruyère cheese (or any mild white cheese…Fontina would be great, Mozzarella, or Swiss)
• 6 ounces marinated artichoke pieces, drained of liquid, chopped
• ½ cup sliced Portobello mushrooms
• ¼ cup diced Prosciutto (I bought some cubetti from the deli)

Instructions

1. Preheat the oven to 425° F.
2. Dust a work surface with cornmeal and roll out the pizza dough (mine was a 10″ round).
3. Transfer to a baking sheet, or onto a piece of parchment paper if you’re going to bake the pizza on a stone.
4. Place the dough in the oven and bake for about 8 minutes.
5. Remove from the oven.
6. Sprinkle the cheese over the top of the dough, add the artichoke pieces and mushrooms over the cheese.
7. Sprinkle with salt and ground black pepper.
8. Return the pizza to the oven and bake for about 10 minutes, until the edges are browned.
9. Remove the pizza from the oven and sprinkle with the diced prosciutto.
10. Serve hot.

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3.2.2124

Acorn Squash Apple and Onion Galette with Roquefort

This is food transition time…that awkward season when our minds have shifted to Autumn foods, but the weather might not agree with us. This Acorn Squash Apple and Onion Galette recipe is perfect for such times. With the flavours of Fall, it can be paired with a salad for a light, delicious Meatless Monday meal, and the perfect Autumn food transition. 

This simple, but extremely elegant galette would make a fabulous addition to any Autumn or Winter dinner, dinner party or holiday meal. It looks like it takes a lot of effort, but it practically makes itself!

Of course, you could use a store-bought pie crust for this galette, but this herb and butter pâte brisée is so light and delicate and flaky it is really perfect for this savory tart. The ingredients are basic, and the method takes just minutes to accomplish.  You don’t have to have a “perfect” roll out on your dough, either. This galette is meant to be rustic looking; any imperfections just make it look better, I think.

The filling ingredients are simple, too. I didn’t even peel the acorn squash or apple. I just seeded and cut them in equally thick wedges. Did you know that the peel on acorn squash is edible? It is! When you roast or bake it, it softens just like an apple peel does. I really liked the added color that peel brought to this pie.

The acorn squash, apple and onion are mixed with butter and more herbs and heaped on the rolled dough, which has been spread with a bit of whole-grain mustard. Then, you just fold up the sides and bake it. In the last five minutes of baking, you add some Roquefort (or any other bleu cheese) and finish baking. That’s all there is to it!

Then comes the best part of all! Eating it! Gosh, it’s so good. Try it, you’ll like it!

P~

5.0 from 1 reviews

Acorn Squash Apple and Onion Galette with Roquefort

 

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Acorn squash, apple, onion, herbs and Roquefort cheese are assembled in a flaky, herby, buttery crust; they make a beautiful, rustic, delicious galette that is perfect for light dining, Autumn dinner parties and even holiday meals.

Author: The Saucy Southerner

Recipe type: Savory Pie

Ingredients

• FOR THE PASTRY CRUST:
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dry thyme leaves
• ½ teaspoon dry rosemary leaves, crushed
• 8 tablespoons (1 stick) cold unsalted butter, cut into 8 cubes
• 2-4 tablespoons ice water
• FOR THE FILLING:
• ½ medium acorn squash, seeded, skin on, cut in wedges
• 1 large baking apple, cored, skin on, cut in wedges
• 1 small red onion, peeled, root end trimmed but intact, cut in wedges
• 3 tablespoons unsalted butter, melted
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons whole-grain mustard
• ⅓ cup crumbled Roquefort (or other bleu cheese)

Instructions

1. Preheat the oven to 400° F.
2. FOR THE PASTRY CRUST:
3. Combine flour, salt and herbs in a food processor; pulse to mix.
4. Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
5. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)*
6. Remove the dough from the food processor and place in a mound on a clean surface.
7. Gently shape into a ball, flatten like a hamburger patty.
8. Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
9. Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
10. Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
11. Place the rolled out dough on a piece of parchment paper on a baking sheet, or on a pizza peel for transfer to a baking stone.
12. FOR THE FILLING:
13. Place the acorn squash, apple and onion wedges in a bowl.
14. Pour the melted butter over the content in the bowl.
15. Add the thyme, rosemary, salt and pepper and gently stir (or toss by hand) to combine.
16. FOR THE ASSEMBLY:
17. Using a brush, or spoon, spread the whole-grain mustard over the rolled out dough.
18. Leaving about 2.5 inches of edge around the outside of the pastry, arrange the squash, apple and onion until you have used all of the filling. (You don’t have to be fancy with it.)
19. Gently pull up the edges of the dough to encase the sides of the filling, folding and pleating it into place.
20. Transfer the baking sheet, or the parchment directly onto a baking stone, into the oven.
21. Bake until the crust is browned and the filling ingredients are tender and caramelized, about 50 minutes.
22. At that time, scatter the cheese over the filling and bake until the cheese has melted, about 5 minutes more.
23. Remove the galette from the oven and cool briefly on a wire rack.
24. Cut into wedges and serve.

Notes

You can make this dough without a food processor…simply combine the dry ingredients in a bowl, cut in the butter with a fork or pastry blender and drizzle in the water while continuing to stir. Do not overwork the dough.

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3.2.2124

Grated Potato Crust Quiche

Gluten-free Quiche with a crust? Why, yes! Yes, it is! The crust of this quiche is made with potatoes. Crispy, golden brown, grated potatoes. The crust is baked first and you can add whatever you like, but this recipe version has portobello mushrooms, green tomatoes and roasted red peppers. It is marvelous. It is easy. It is delicious. It’s completely adaptable for whatever filling you like! It is gluten-free! It’s Meatless Monday.  

First, any of you who know him are not allowed to breathe a word of this to Mr. Saucy. He is the sweetest guy, but the man cannot keep a secret to save his life! He doesn’t mean to divulge secrets; he just forgets. So, you’re forewarned…don’t tell him anything you don’t want other people to know….and don’t mention this post to him. Got it? *wink*

Recently I was contacted by a friend (and customer from our shop) who is planning a wedding for next spring. The wedding is not yet public knowledge, so she didn’t want me to mention it (hence the secret from Mr. Saucy).  She asked me if I would be willing to help her with wedding food. There’s going to be a family style dinner the night before and then, at my suggestion, a brunch wedding reception the next day.

Brunch wedding receptions are just the greatest, in my opinion. The food options are just limitless, they can be elegant but simple, you can have something for everyone and when you’re on a budget it doesn’t break the bank to serve Mimosas and Bloody Marys.

So, even though the wedding isn’t until the spring, my brain has been in overdrive thinking of various things I can offer the couple to choose for their menu. Usually when I’m seeking inspiration for something to cook, I walk the aisles of the grocery store. Normally something I see will spark an idea. Fortunately, my local grocery is used to seeing me seemingly mindlessly wandering the aisles, and haven’t called for the straight-jacket crew to come pick me up. Yet.

Anyway, I was on one of my wandering expeditions pondering this wedding brunch. I’ll be doing Eggs Benedict, but I wanted another option for anyone who doesn’t like a runny egg. While they are perfectly fine, most breakfast casseroles aren’t very elegant looking, so I was considering quiche. I wasn’t that enamoured of the quiche idea either really. Then, I was in the dairy aisle and I spied a bag of shredded potatoes for hash browns. Inspiration hit! I could do a hash brown-esque crust for a quiche! It would be different and beautiful; a gluten-free option, and aren’t I clever!

Perhaps…except everything culinarily has been done before; I should know that. And if it hasn’t, there’s probably a reason for it. So, of course, I found when I returned home that, indeed, it had been done before. That was fine with me, I was just happy to have thought of it…and I was assured it would work.

And it did! In a very, very delightful way! This potato crust is so wonderful with quiche, I may very well never make a dough crust for them again. And in case you’re wondering, I did use those packaged fresh shredded potatoes (not frozen) to make this crust. I may shred potatoes if I do this for the wedding brunch, but using that shortcut makes this a really great addition to a weeknight menu lineup.

Like I said, I filled this one with portobello mushrooms, green tomatoes and roasted red peppers, but you could use your favourite fillings. I chose those fillings for their colour, flavour and to make this a hearty, meatless option. It was delicious!

Bonus: Leftovers refrigerate really well, and reheat beautifully in either a conventional oven, or toaster oven (to re-crisp the potatoes).

I hope you’ll try it!

P~

p.s.: Remember, mum’s the word for Mr. Saucy! *wink*

5.0 from 2 reviews

Grated Potato Crust Quiche with Portobellos, Green Tomatoes and Roasted Red Peppers (Meatless Monday Gluten-free)

 

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Shredded potatoes and onions form the crust for this gluten-free quiche. Filled with portobello mushrooms, green tomatoes, and roasted red peppers it is a colourful, delicious meatless breakfast, brunch, lunch or dinner entree option.

Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• FOR THE CRUST:
• 3½ cups shredded potatoes
• ½ cup onion, grated, shredded or sliced thinly, drained or patted dry of moisture
• ¼ cup rice flour (this to make it gluten-free, but also for the crunch that rice flour gives – you can substitute all-purpose flour if you wish)
• 1 teaspoon salt
• 1 teaspoon oregano
• FOR THE FILLING:
• 4 ounces portobello mushrooms, sliced
• ½ cup green tomato, diced and patted dry with a paper towel
• ⅓ cup roasted red pepper, sliced (I roasted my own, but jarred would work fine if you blotted them dry with a paper towel.)
• ⅓ cup green onion, diced
• ½ teaspoon oregano
• salt and ground black pepper, to taste
• ¼ cup Parmesan cheese, grated
• 5 large eggs
• ½ cup milk (I used half & half)
• ¼ teaspoon garlic powder
• ¼ teaspoon dry mustard (I used Colman’s brand)

Instructions

1. FOR THE CRUST:
2. Preheat oven to 450°F.
3. Grease a 9- or 10-inch deep-dish pie pan (I used a 9″ tart pan to be able to remove it, but this was a real bear to clean afterward. If you use a 10″ pan, increase your eggs to 6.)
4. Place the potatoes, onion, rice flour, salt and oregano into a bowl and stir to combine well.
5. Press the potato mixture into your greased pan, covering the bottom and up the sides to form the crust.
6. Bake in the preheated oven for 25 minutes.
7. After 25 minutes, remove from oven, brush with vegetable oil and return to the oven for another 15 minutes or until the edges are golden brown and the bottom has begun to brown slightly.
8. FOR THE FILLING:
9. Turn the oven temperature down to 350°F.
10. Place the mushrooms, green tomato, roasted red pepper, green onion, oregano, salt and pepper into a bowl and stir to combine (or whatever filling ingredients you prefer).
11. Turn these ingredients out into the baked crust.
12. Sprinkle the top of the vegetables with the Parmesan cheese.
13. Using the same bowl as you did for the vegetables, now empty, add the eggs, milk, garlic powder and dry mustard, whisk together.
14. Pour the egg mixture over the vegetables in the crust slowly.
15. Return the pan to the oven and bake for another 25-30 minutes, or until the center is set.
16. Remove from the oven and cool for about 10 minutes prior to slicing and serving.

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3.2.2124

Mango Thyme Goat Cheese Tart

This Savory Mango Thyme Goat Cheese Tart has a luscious hint of sweet from the mango that is highlighted by the savory elements of caramelized onion, crispy bacon and goat cheese loaded with fresh thyme. The only thing I would change about this recipe is that I would make double the amount next time! 

Recently, I went to Austin, Texas to attend BlogHer Food, which is an amazing convention of food bloggers, vendors from all over, experts in fields like photography, video, social media, literary agencies, publishers, marketing and communications…and so much more. But before you think it was all work, let me say that there was fun and food packed into the two days also. I learned so much, met some wonderful people, ate a lot of really awesome food, and was inspired beyond anything I could have hoped for going into the convention.

Two of my favourite gals I met were Addie (from Culicurious) and Becky (from So Very Blessed). We all hit it off immediately on the first night at an event called Bloggers and Bites that was sponsored by Whole Foods Market. The food was just amazing, the wine tastings were fabulous and the goody bags put together by Whole Foods Market were like Christmas in a reusable shopping bag.

The next night all three of us were invited to attend another event sponsored by The National Mango Board. I die. Honestly, I just adore mangoes so much! And they did not disappoint, with an array of mango-centric food (Grilled Chicken Sausage with Mango Relish, Rice Pudding with Mango Sorbet, Mango Cobbler, Pulled Pork Tacos with Mango Salsa, Brussels sprouts with Mango and Bacon) and drink (Mango Smoothies and Mango Chili – Jalapeno-Margaritas) and every single thing was just outstanding! The Mango Chili Margarita was just beyond good! I had two. That I’m admitting to consuming (we were walking). *wink*

Anyway, a couple of days after I arrived home, I received a package from The National Mango Board with some of the most beautiful mangoes I have seen:

Mango goody boxes rule! Two yellow mangoes and three orange mangoes…yum!

So, of course, I just had to come up with some fabulous recipes for these beauties! And, this is the first installment of several mango recipes I have in store.

Not only are mangoes delicious, they are really good for you! Mango fruit pulp contains the antioxidant vitamins A and C, vitamin B₆, folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids. How can something so wonderful tasting be so good for you?

For any of you not familiar with how to handle a mango, this really great video shows you just how to slice and dice a mango to perfection! So, no excuses that you don’t know how to use them!

This recipe really could not be simpler, honestly. I used one sheet of (my favourite standby freezer ingredient) Pepperidge Farm frozen puff pastry sheets, that I used a round biscuit cutter to shape. Then, I caramelized red onion, crisped up some diced bacon, mixed fresh thyme into goat cheese and sliced the mango. All that remained was to bake it until the puff pastry was crispy, golden brown. Done.

Like I said, I just wish I had used two sheets of puff pastry and doubled this recipe, because let me tell you right now, these are just outstanding. If I do say so myself! Two of my girlfriends stopped over not long after I made them, so they were guinea pigs for the recipe; I also managed to save two for Mr. Saucy to taste. They were a huge hit with everyone!

Make these tarts. You will not regret it.

And, thank you so much to the National Mango Board for these wonderful fruits and for such a delightful time at the Mangover gathering. Your sponsorship of BlogHer Food helped to make a really outstanding experience for everyone who attended!

P~

5.0 from 1 reviews

Savory Mango Thyme Goat Cheese Tart

 

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This savory Mango Thyme Goat Cheese Tart has a luscious hint of sweet from the mango that is highlighted by the savory elements of caramelized onion, crispy bacon and goat cheese loaded with fresh thyme. Just be sure you double the recipe. Just sayin’.

Author: The Saucy Southerner

Recipe type: Appetiser

Serves: 9 – 3″ tarts

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 ounces goat cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon butter
• 1 medium-sized red onion, halved length-wise and sliced thinly (about 1½ cups)
• salt and ground black pepper
• 2 slices thick-cut bacon, diced, crisped, drained of fat and set aside
• 1 small mango (about 9 ounces whole), sliced
• 1 large egg, beaten

Instructions

1. Preheat oven to 400° F.
2. Place thawed puff pastry sheet on a non-stick surface (such as a silpat sheet or a piece of parchment paper) which has been placed on a baking sheet, and roll out slightly.
3. Using a 3″ round pastry cutter, cut 9 rounds from the sheet of puff pastry.
4. Carefully pull the excess dough away from the rounds (you can save this for later…sprinkle with cinnamon and sugar and bake, or discard) then carefully scoot the rounds slightly farther apart.
5. Using a knife, score a circle about ½” in from the edge of each round, creating a border (be careful not to cut all the way through the pastry).
6. Using a fork, poke holes into the center of the dough, making sure you don’t poke holes in the edge you have created (this will keep the dough in the middle from puffing).
7. In a small bowl, combine the goat cheese and the thyme.
8. Stir to mix, as you do, the goat cheese will crumble and the thyme will be incorporated in the cheese. Set crumbles of herbed cheese aside.
9. In a small skillet, over medium-low heat, add the butter and allow it to melt.
10. Add the onions to the melted butter and very slowly cook the onions (after about 10 minutes, add a bit of salt and ground black pepper).
11. Continue to cook the onions until a light caramelization has occurred. You may need to lower the heat, but be careful not to burn them, or you will need to begin again. It should take about 25-30 minutes on medium-low heat. Place in a small bowl and set aside.
12. Using the same skillet, add the diced bacon and cook until crisp. Drain and set aside.
13. Take the mango and set it on end with the seam of the mango facing you. Using a sharp knife, cut the fat sides of the mango off and score the mango length-wise in thin slices through the pulp down to the peel.
14. Using a spoon, scoop the mango slices from the peel. Set aside.
15. Using a pastry brush, gently brush the pastry rounds with the beaten egg.
16. Add about a tablespoon of caramelized onion to the center of the pastry round, being careful to keep it within the border you created.
17. Sprinkle on some bacon bits, add crumbles of thyme goat cheese and arrange mango slices on top, with each addition making sure you keep the ingredients within the border on the pastry round.
18. Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the puff pastry border is puffed and golden brown.
19. Remove from oven and allow to cool.
20. Garnish with addition thyme leaves, if desired.
21. These are great served either warm or at room temperature.

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3.2.2028

Spanakopita – Spinach Pie

We can thank Greeks for this amazing savory pie made with spinach and encrusted in phyllo.  It is a favorite in the Saucy household year round, but especially at Easter.  This same filling and phyllo can be transformed into an appetizer simply by folding the filling into the phyllo as a triangle.

To say I love spinach would be an understatement.  It is one of our favorite vegetables and I use it often and in varying ways. One of the great things about spinach is the frozen spinach you can buy at the market is really very good.  While you can certainly use fresh spinach in this recipe, frozen chopped spinach makes the preparation time so much less.

This recipe is not difficult, but if you haven’t worked with phyllo before, it may appear daunting.  Don’t be intimidated!  It isn’t hard and it is so worth the effort.  The wow factor of this dish is the reward!

P~

As I indicated earlier, this recipe can easily be made into an appetizer version.  Complete the filling as instructed, then use this technique for folding the individual pies into triangles. Brush each triangle with butter, place the triangles on a baking sheet and bake in a preheated 350 degree F oven for about 25 minutes, or until they are golden brown.

Spanakopita – Spinach Pie

 

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We can thank Greeks for this amazing savory pie made with spinach and encrusted in phyllo. It is a favorite in the Saucy household year round, but especially at Easter and served with lamb. This same filling and phyllo can be transformed into an appetizer simply by folding the filling into the phyllo as a triangle.

Author: The Saucy Southerner

Ingredients

• 1 package frozen phyllo sheets, thawed
• 1 – 12 ounce package frozen, chopped spinach, thawed and drained
• 4 tablespoons butter
• 1 large onion, diced
• 3 cloves garlic, minced
• ½ teaspoon marjoram
• ¼ teaspoon nutmeg
• salt and pepper to taste
• 4 ounces feta (or as I used this time, goat cheese)
• ⅔ cup ricotta cheese
• ½ cup parmesan cheese (I used Parmigiano-Reggiano)
• 2 eggs, beaten
• Additional stick of butter, melted (for the phyllo crust)

Instructions

1. Thaw and drain spinach. *
2. In a medium skillet, melt the butter over medium-low heat.
3. Add the onion and garlic and sauté slowly until the onion is translucent.**
4. Add the drained spinach, marjoram, nutmeg and salt and pepper.
5. Remove from heat and stir in the feta (or goat cheese), ricotta, parmesan and beaten egg.
6. Mix well.
7. Allow to cool.
8. Carefully remove the Phyllo roll from the packaging. Most packages come in 12 x 18 inch sheets when opened fully. Using sharp knife, cut the sheets in half to 9×12 inch sheets, place them atop each other. To prevent drying, cover the stack with a piece of parchment paper and a damp paper towel.
9. In an 11 x 7 inch greased baking pan, begin layering phyllo sheets (one at a time), using a pastry brush, brush each sheet with melted butter, until you have layered ten sheets.
10. Add the cooled spinach filling.
11. Begin layering phyllo sheets (one at a time), using a pastry brush, brush each sheet with melted butter, on the top of the filling, until you have layered ten sheets on top.
12. Tuck any overhanging edges of the top layers of phyllo down around the sides of the filling.
13. With a sharp knife, score the top of the phyllo crust, cutting down about 4 layers of the phyllo, in a diamond-shaped grid, each grid being about serving sized.***
14. Bake in a pre-heated 350 degree F oven for about 30 minutes, or until the top is golden brown.

Notes

*The spinach really must be dry, or it will make your phyllo crust soggy. Strain it through a fine meshed colander or put it in a ricer to squeeze out the liquid, or squeeze it in some paper towel.

**Medium low heat and a slow sauté will assure your garlic doesn’t brown.

***Scoring the top of the pie will make for easy slicing to serve, so score your pie in serving-sized diamonds or squares.

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3.2.2089

Spanakopita

Chicken Pot Pie

Happy Pi(e) Day!  In honor of this national day of Pi(e)dom, this is the first of two Pi(e) Day installments.  I’m starting with the savory tonight…Chicken Pot Pie with a Rosemary Pâte Brisée (fancy for butter pastry).  Disclaimer: This isn’t a “fast recipe”…but I promise you, it’s worth the time! 

Well, obviously, given my multiple posts leading up to Saint Patrick’s Day, I wasn’t aware until this morning that today was such a special day.  I mean, not only is it Albert Einstein’s birthday but it’s National Pi(e) Day, for Pete’s sake.

This , of course, changed entirely my plans for supper tonight.  Mr. Saucy was, at first, a bit chagrined (that’s fancy for put out) that he wasn’t gettin’ some sliders tonight.  That is, until I told him I planned on makin’ some chicken pot pie.  That man loves him some pot pie.

This is not a Swanson frozen meal here…it’s the real McCoy…so, given my definition of such, it contains all sorts of wonderful ingredients.  And booze.  I’m sure you’re shocked by that admission. And while the middle of this pot pie is chock full of the most delightful things, I have to say, the pâte brisée just uppity for butter pie crust with a hint of fresh rosemary?  That is the icing on the…pie!

There are a couple of ways to eat pot pie, it seems, and Mr. Saucy and I diverge in our methods.  You see, he just loves to knock all that luscious pastry…all golden brown and crisp…right down into his pie. This makes the most God-awful mess of mush in his ramekin.  But, to each his own.  Right?

I, on the other hand, meticulously remove my golden-brown-crispy-flaky-halo-of-pot-pie-joy to my plate.  Thereupon, I take one flaky morsel at a time and place it lovingly on a fork full of pot pie innard.

However you eat your pot pie, I implore you, try this recipe.  Oh, sure, it’s not quick.  But hey…I made it.  On a work night.  And without prior warning of the holiday for which it was prepared.  You can do it too!

P~

Chicken Pot Pie (with Rosemary Pâte Brisée)

 

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Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• FOR THE CHICKEN AND SAUCE:
• 4 chicken thighs, skin and bones intact
• 2 cups vermouth
• 2 cups water
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 2 cloves garlic, peeled and crushed
• ½ cup heavy cream
• salt and pepper to taste
• FOR THE VEGETABLES:
• 2 tablespoons butter
• ½ cup leeks, white and light green, sliced length-wise and then in ¼ inch slices, soaked and drained
• 1 medium baking potato, peeled and cubed
• 2 carrots, peeled and sliced in ½ inch slices
• 2 parsnips, peeled and sliced in ½ inch slices
• ⅓ all-purpose flour, scant measure
• ½ cup baby asparagus, cut into ¾ inch segments (you could use frozen peas…I didn’t have any)
• FOR THE PASTRY (Pâte Brisée):
• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon fresh rosemary leaves, stripped from the stem. Don’t cut them…just toss them in the food processor whole
• 2 sticks unsalted butter, cubed and put in freezer for 5 minutes
• 1 egg, beaten
• kosher salt and fresh cracked black pepper

Instructions

1. FOR THE PASTRY:
2. Combine flour, salt, sugar and herbs in a food processor; pulse to mix.
3. Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
4. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)
5. Remove the dough from the food processor and place in a mound on a clean surface.
6. Gently shape into a ball, flatten like a hamburger patty.
7. Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
8. Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
9. Using a rolling-pin, on a lightly floured surface, roll the dough to a circle two inches larger than the diameter of the pie pan or ramekin you are using, about ⅛ of an inch thick.
10. FOR THE CHICKEN:
11. Place the thighs in a sauté pan large enough to fit the thighs on the bottom of the pan
12. Add the vermouth and water (you may need a bit more water than mentioned, you want to cover the thighs completely).
13. Add the rosemary, thyme and garlic to the pan.
14. Cover and simmer, over medium to medium-high heat, until the thighs are completely cooked (about 35-40 minutes).
15. When the thighs are cooked, using a slotted spoon, remove the thighs from the pan to a plate to cool.
16. Also remove the herbs.
17. Add the cream, salt and pepper to taste, and continue to simmer until the contents reduce by about ⅓.
18. Once the chicken thighs cool, remove the skin and discard.
19. Remove the meat from the bones and dice.
20. FOR THE VEGETABLES:
21. In another sauce pan, melt the butter over medium heat.
22. Add the leeks and sauté for about 2 minutes. Do not brown the leeks, as you will get a bitter taste.
23. Add the potatoes, carrots and parsnips. Stir and continue sauté for about 4 minutes.
24. Add the flour and stir. Continue to cook for about 4 minutes.
25. Add the reduced liquid to the vegetables and cook for another 4 minutes.
26. Add the cubed chicken thighs and the asparagus pieces to the vegetable/cream stock mixture and correct seasonings (salt and pepper), if necessary.
27. Place the entire mixture into a deep-dish pie pan, or individual 6-8 inch ramekins and place the pan(s) on a baking sheet.
28. Brush the edges of the pie pan or ramekin(s) you are using with the beaten egg.
29. Drape the rolled-to-size pastry over the top of the pie pan and tuck the edges under.
30. Brush the top with the beaten egg and sprinkle with kosher salt and pepper.
31. With a sharp knife, cut vents into the top of the dough…it doesn’t matter the shape…I did squiggle marks.
32. Bake in a preheated 350 degree F oven for about 1 hour, or until the crust is golden brown and the contents are bubbling.
33. Remove from oven.
34. Allow to cool for about 10 minutes.

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Chicken thighs with vermouth, water, rosemary, thyme and garlic

Butter and leeks…

Potatoes, carrots and parsnips added to the leeks…

Flour added to the vegetables…

The chicken, asparagus and creamy stock added to the vegetable mixture…all thickened…

Placed in individual ramekins…and I had enough for four, but only assembled two tonight. You can just dump it all in one deep dish, if you wish…

One round of the rolled out pâte brisée…look at those yummy rosemary bits…

Brushed with egg wash, and sprinkled with kosher salt and fresh cracked black pepper…ready for the oven…

Hot out of the oven…*ded*

Prepare for a taste of heaven…

Round two of tamale pie…with pulled pork…

Similar to a “Frito Pie” for those of you in the South…but BETTER! Much, much better!

Tamale Pie…it’s similar to a “Frito Pie” for those of you in the South and Southwestern U.S., but good golly, it’s tamale!  The flavor and texture of that delightful tamale “crust” and layers of spicy flavor are awaiting you in this unbelievably good savory pie.  Step away from the Fritos and make this.  You will never go back.

I have always loved tamales.  I had a friend in Nashville whose mother-in-law would make tamales every Christmas; they were a real treat!  She would create an assembly line of family members to aid her in turning out hundreds of those little packages of joy.  From the very first time she shared some with me, tamale has always spelled out holidays to me.

After I moved here to the mountains, I was yearning for tamales one Christmas…long before internet ordering. I got on the telephone and found a place in Texas that made and shipped tamales; I ordered some for my party.  At that time, they offered pork, chicken, beef and goat. The goat was, by far, my favorite, but not offered any longer! For a long time, ordering tamales was an annual tradition.

Not too long ago, I found some corn husks and bought them with the thought of trying my hand at tamale making this year for the holidays. My road to Christmas tamales was paved with good intentions, but the time got away from me.

So, long story short, tamales have been on my mind.  Then, what do I stumble across in my latest issue of Cuisine at Home, but a tamale PIE!  Now, they called theirs “Taco” Pie, but this is no taco pie.  It is deserving of a name change…so I have given it one.

The masa harina has a very distinctive flavor…that flavor coming from the slaked lime that is added in the processing of the corn. The end product is ground to a near dust…it’s the finest powder-like corn flour I’ve ever seen.  I found mine in the Mexican specialty section of my market.

As to the dish itself? I’m not even kidding…there may be several steps to this recipe, but each and every single one of them is worth the effort!  You will not be disappointed!

Also…I could see this making a very nice addition to a Super Bowl game night spread!

Edit:  I did another round of this tamale pie with pulled pork…it was superb!  I used a small pork butt cut; put it in a stockpot, covered with water and a shake of cayenne pepper, crushed red pepper flakes and a bay leaf.  I boiled it until the meat was falling apart. Then, I drained it, let it cool and pulled the meat, discarding all fat. At that point, I used it in the recipe just like the beef.

P~

5.0 from 1 reviews

Tamale Pie

 

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With a tender tamale “crust” this “pie” is like…well, it’s like having your pie and eating it too! Layer upon layer of spicy flavor, it’s the ultimate southwest comfort food.

Author: The Saucy Southerner, adapted slightly from Cuisine at Home

Ingredients

• FOR THE CRUST:
• 2½ cups water
• 1½ cups masa harina
• 1 teaspoon kosher salt
• FOR THE BEAN LAYER:
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground oregano
• ¼ teaspoon coriander
• 1 tablespoon olive oil
• 2 cups refried black or pinto beans (I used refried pintos)
• FOR THE MEAT LAYER:
• ½ medium onion, shredded
• 1 pound ground beef (I used 90% lean)
• 1 chipotle chile in adobo, minced (I’ll probably do two next time…I like hot)
• 1 tablespoon adobo sauce
• 2 teaspoons hot chili powder
• salt and pepper to taste
• FOR THE AVOCADO LAYER:
• 1 avocado, pitted and peeled
• ¼ cup cream cheese
• ¼ cup fresh cilantro
• 2 teaspoons fresh lime juice
• 1 clove garlic
• FOR THE GARNISH:
• Options are any/all of these: Shredded Cheddar, shredded lettuce, pico de gallo or salsa, sour cream, corn chips, chopped green onions

Instructions

1. Preheat your oven to 350 degrees F.
2. FOR THE CRUST:
3. Oil an 8″ cast iron skillet and set aside.
4. Cook water, masa harina and salt in a saucepan over medium-high heat, whisking constantly until very thick, about 6 minutes.
5. *With a silicone spatula, spread the dough evenly into the cast iron skillet and up the sides to form a crust in the pan. Keeping the sides and the bottom of the same thickness.
6. Allow to cool.
7. Once cool, bake until firm, about 30 minutes. Remove from oven, but leave the oven on.
8. FOR THE BEAN LAYER:
9. Cook garlic powder, cumin, oregano and coriander in 1 tablespoon olive oil in a nonstick skillet over medium heat until fragrant, about 30 seconds.
10. Add beans, stir and cook until heated through, about 1 minute.
11. Spread mixture into bottom of the cooked crust.
12. FOR THE MEAT LAYER:
13. Using the same nonstick skillet, add the onion, beef, chipotle, adobo and chili powder and cook until the beef is browned.** Season with salt and pepper.
14. Spread mixture over the refried beans.
15. Place back in oven to keep warm.
16. FOR THE AVOCADO LAYER:
17. Purée avocado, cream cheese, cilantro and garlic*** in a food processor until smooth.
18. Remove the pie from the oven.
19. Spread the avocado mixture into the center.
20. Add whatever other garnishes you desire.
21. This can be served warm or at room temperature.

Notes

*This diverges from Cuisine at Home’s directions, but is much simpler. It takes a bit of patience, but spread the masa with a silicone spatula, as it cools you will be able to form it up the sides of the skillet in an even layer on the sides and the bottom. **By using a very lean ground beef, I can add all the ingredients at once, since there will be very little, if any, remaining fat. If you use a more fatty blend, brown your ground beef first, drain all but 1 tablespoon of the fat, saute the onion for about a minute, then add back in the browned beef and the other ingredients. ***I have never understood why, when giving instructions for puréeing in a food processor, instructions have you chop things first. Just throw the whole cilantro leaves and the whole garlic clove in there and let the machine do the work for you.

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3.1.09

Their instructions had you spread the masa harina out to cool on a baking sheet, then press it into the iron skillet. This is a gooey sticky mess. I suggest pouring it, hot, into the skillet and spreading it evenly over the bottom and up the sides with a silicone spatula.

Since I used a very low-fat ground beef, I just threw everything in there together to brown the beef and cook the onions…

The baked crust…as you can see, it’s not very uniform in thickness…this is because it is a sticky gooey mess to work with once it’s cooled. Also, it takes on an almost gelatinous texture that is hard to manipulate. That is why I suggest pouring the masa harina hot into the skillet and spreading it evenly with a silicone spatula.

Spread in the bean layer…

Add the beef layer…

A peek at the avocado mixture about half way through puréeing…

Spread on the avocado mixture…

Garnish, as desired, slice and serve…

The pulled pork version…

Shepherd’s Pie

Shepherd’s Pie is a savory meat (lamb) pie with the crust being formed with potatoes. Cottage Pie is the term that is applicable if any other form of meat is used, besides lamb. It’s easy to remember, Shepherd = Herder of Sheep. Originally, this dish was a way of utilizing leftover roasted meats; now, it is a hearty meat and potatoes meal that should star in its own first-run show!  

Mr. Saucy and I love lamb.  Love, love, love it!  Mr. Saucy was a bit late to the lamb love, since I was the first to feed it to him. Thankfully, he adored it – because there might not have been a Mr. and Mrs. Saucy had he not jumped on the Lamb Love Express.  I kid. I kid? No. Wait…that’s goat.

Err, hum…anyway.

I’ve been trying to replicate the best Shepherd’s Pie I ever had the pleasure of eating; I had it while I was in London a few years ago.  This isn’t exactly it, since the one I ate had chunks of lamb, but it’s close enough in flavour to have made me smile.  A very large smile.

If you have a meat and potatoes lover in your household, I can guarantee that they will really enjoy this dish!  If you are faint of heart in the lamb department, just substitute some ground beef.

P~

Shepherd’s Pie aka Cottage Pie (if made with beef)

 

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Shepherd’s Pie is the name of this dish if it is made with lamb or mutton, since the association of the shepherd with his sheep. It’s Cottage Pie if it is made with beef or any other meat. This wisdom according to Wikipedia, but you just call it what you want.

Author: The Saucy Southerner

Recipe type: Main Dish

Ingredients

• 2 pounds ground lamb
• 2 large carrots, peeled, diced
• 1 large onion, peeled, diced
• 1 sweet red pepper, diced
• 1 tablespoon Herbes de Provence
• ¼ teaspoon sage
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 tablespoons all-purpose flour
• ½ cup brandy
• ¼ cup port wine
• 2 cups beef stock
• 2 cups sweet green peas, uncooked (frozen work great here and no need to thaw)
• 4 medium russet potatoes, peeled, diced and cooked in salted water
• 2 tablespoons butter, melted
• 4 tablespoons sour cream
• ¼ cup cream
• 1 ounce Asiago cheese, micro-planed
• pepper, to taste

Instructions

1. In a large skillet, brown the ground lamb over medium heat, breaking the lamb up as it cooks.
2. Once browned, using a slotted spoon, remove the cooked lamb to a bowl and set aside.
3. Drain all but about 1 tablespoon of the fat from the skillet.
4. Add the carrots, onion, red pepper.
5. Sprinkle with the Herbes de Provence, sage, garlic powder and salt and pepper.
6. Saute until the vegetables are slightly soft, about 6 minutes.
7. Sprinkle the flour over the carrots, onions and peppers and continue to cook for about 4 minutes.
8. Add the brandy, port and beef stock and stir.
9. Add the browned lamb back into the vegetable and stock mixture.
10. Allow to cook until the gravy formed by the stock and flour has thickened.
11. Remove from heat and allow to cool.
12. Once cool, add the frozen peas.
13. Transfer the meat and vegetable mixture to a greased casserole dish.
14. Put the cooked potatoes through a ricer into a large bowl, or mash in the method you prefer.
15. Add the butter, sour cream, cream, Asiago cheese and pepper and stir to mix. You will want the potatoes to be a bit on the stiff side.
16. Either pipe or spread the potatoes over the top of the meat/vegetable mixture.
17. Bake in a 350 F oven until bubbling and the potatoes are browned on top. You may need/want to turn on the broiler for few minutes to finish them nicely.

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Diced carrots, onion and sweet red pepper…

Allowing the gravy to thicken…

Meat thickened, peas added, in the casserole…

Mashed potatoes ready for the pastry bag for piping…

Ready for the oven…

Hot out of the oven…beautifully browned potatoes…

Tomato Pie

Tomato Pie, you ask?  Why, yes!  Tomato Pie!  Who’da thunk!?  Well, let me tell you…every year, beginning in about May, I start a metamorphosis from human to tomato!  I kid you not!  There is n.o.t.h.i.n.g so good, to me, as a vine ripe tomato!  And this tomato pie?  Well, you might just as well drop the fork and stick your face straight into it.  Ummm, yeah…so, remember to have a napkin handy; I may or may not be speaking from experience.

This particular tomato pie was the result of the tomato gods visiting me in the form of two different magazines I received in the very same day having tomato pie recipes.  And you know me…I can’t just follow a recipe, so this is from neither one.  Rather, it’s my dream tomato pie…it’s the tomato pie that was just bustin’ my brain at the seams tryin’ to get out in edible form!

I’d made some ricotta (see my last post for the recipe) and I thought, well yes indeedy…ricotta will work quite nicely.  Also, I’d been a bit obsessed with making pie crust…and the crust idea just fell into place too.  See, it really WAS a dream pie!

As part of my annual metamorphosis, I require at least 7 tomatoes a day so this was a handy way to fit in a few more. If you are a tomato fan, I can absolutely guarantee you will love this pie!

P~

Tomato Pie

 

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Tomato Pie…Savory herby tomatoey goodness in a pastry crust…what more could you want? Well, if you say BACON…it’s in there too!

Author: The Saucy Southerner

Ingredients

• FOR THE HERB BUTTER PASTRY:*
• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 sprig each of fresh rosemary, thyme and oregano
• ½ cup (1 stick) butter, cut in one inch pieces, place in freezer for 30 minutes
• 4-6 tablespoons ice-cold water (or just enough that the dough starts to hold together)
• FOR THE FILLING:
• 4 large tomatoes, sliced ¾” thick, pat dry with paper towel****
• ½ large onion, sliced very thin
• salt and fresh ground pepper
• 6 slices thick cut bacon, cooked crisp and crumbled
• 1 cup ricotta
• ½ cup parmesan cheese, grated
• ½ cup mozzarella, grated
• 1 small clove garlic, finely minced
• 1 tablespoons fresh basil, chiffonade

Instructions

1. FOR THE PASTRY:
2. Combine flour, salt, sugar and herbs in a food processor; pulse to mix.
3. Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
4. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)
5. Remove the dough from the food processor and place in a mound on a clean surface.
6. Gently shape into a ball, flatten like a hamburger patty.
7. Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
8. Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
9. Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
10. Line pie plate/tart pan with pastry.
11. If using a pie plate, flute edges.
12. FOR THE PIE FILLING:
13. Fill the bottom of the pie shell with tomato slices
14. Add salt and pepper to taste.
15. Add ¾ of onion slices and sprinkle with ¾ of the crumbled bacon.
16. Place all three cheeses and the garlic in a bowl and stir to combine.
17. Mound the cheese mixture in the middle, reserving about ¼ cup.
18. Do a second layer, centered in the middle of the cheese mixture, of the tomatoes, salt/pepper, onions and crumbled bacon.
19. Add the remaining cheese mixture in the center of the second layer of tomato.
20. Bake in a 350° oven for 35 to 45 minutes, or until tomatoes are cooked and pie is done.**
21. Allow to cool slightly.***
22. Sprinkle with the chiffonade of basil.

Notes

* This is my basic pie pastry recipe. I just added a sprig each of fresh rosemary, thyme and oregano to the flour, salt and sugar before blending it in the food processor.

** I covered the pie with a circle I cut out of aluminum foil for the first 20 minutes and removed it for the remainder of the cooking time, to brown the cheese.

***Unless you let the pie cool, the basil will blacken from the heat of the pie. The pie must cool before you can cut and serve.

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3.2.2089

See the herbs in the dough?

Line your pie plate or tart pan with the dough and flute the edges…

Add salt and pepper, onion slices and crumbled bacon…

Mound on 3/4 of the cheese mixture…not completely covering the tomatoes…

Tier a second layer of tomatoes, salt pepper, onion and bacon in the center of the cheese mixture, not coming completely to the edge of the cheese…

Place the remaining dollop of cheese mixture in the center of the tomatoes…

Allow to cool…sprinkle on the chiffonade of basil…

Slice and serve!

Here’s a cross-section…