I've been making a lot of little pies lately. Not only am I having fun with pie crusts, but I'm doing amazing things with leftovers. I swear, it has NOTHING to do with watching Sweeny Todd the other day.
All I know is that I'm hooked on savory pies; both with or without meat.
Here are my current favorites:
Sausage, egg and cheese
Leftover greens with bacon
Leftover greens with bacon and homemade Queso Fresco. (the cheese itself is a whole 'nother blog post)
Mushroom duxelles with homemade Queso Fresco
Dungeness crab and onion
Experimental:
Cabbage and onion.
Pretty darned yummy looking, no?
Although the Internet is swimming with fantastic pie crust recipes, this is the one I use.
Pie crust
3 C AP flour
1 cup butter or lard
1 tsp salt
about 1/4 to 1/2 cup of ice water
Cut together butter, flour and salt. Add 1/4 cup water and knead slightly to incorporate. Continue adding water until the dough is pliant. Knead four or five times. Wrap in plastic, rest in cooler for a minimum of 30 minutes. Roll the dough, cut rounds of dough, fill and seal. Brush with beaten egg and score pies according to fillings. In the above photo, six slashes is the crab pie. Three slashes; greens and bacon. Three slashes and two holes; greens, bacon and cheese. No slashes, cabbage and onion.
I love the pies because they're delicious at room temp or I warm them in the toaster oven for 5 minutes or so.
Please don't call them "Hot Pockets."
Eat well, be happy.
