Read Online The Unofficial Harry Potter Cookbook by Dinah Bucholz - Free Book Online
Authors: Dinah Bucholz
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overhang. Fill generously with the chicken and mushroom filling.
Roll out the second disk of dough. Use a 4-inch cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the over-hang over the top circle of dough and press with your fingers to seal. Cut slits in the top of each pie to form vents, and brush the tops with the beaten egg. Bake for 1 hour until golden brown, rotating the pan midway through baking.
Makes 6 pies
A small town in West Yorkshire called Denby Dale makes the biggest meat and potato pies in the world to celebrate major events. The tradition started in 1788 to celebrate King George III's recovery from mental illness. In 1988, the pie that was baked to celebrate the 200th anniversary of this tradition made it into the Guinness Book of World Records at twenty feet by seven feet and eighteen inches deep. But the pie baked in 2000 to celebrate the millennium broke that record at forty feet by eight feet and forty-four inches deep.
Meat and Potato Pies
Pie Crust
2½ cups all-purpose flour
1 teaspoon salt
1 stick (8 tablespoons) butter, chilled and cut into pieces
½ cup (8 tablespoons) vegetable shortening, chilled and cut into pieces
½ to ¾ cup cold water
Meat and Potato Filling
2 tablespoons vegetable oil
6 ounces chuck steak, diced into ¼-inch pieces
1 small onion, finely chopped
2 tablespoons all-purpose flour
1½ cups chicken broth
1 medium red-skinned potato, peeled and diced into ¼-inch pieces
1 medium carrot, peeled and dieced into ¼-inch pieces
¼ teaspoon ground sage
Salt and freshly ground black pepper to taste
1 egg beaten with 1 tablespoon water, for brushing over the pie
Place the flour and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter and shortening over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 15 pulses. Turn the mixture into a large mixing bowl. Sprinkle ½ cup water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill for 2 hours or up to 3 days.
To make the Meat and Potato Filling, heat the oil in a large skillet. Add the meat and sear on both sides until crusty brown, about 4 minutes per side. Transfer to a bowl. Add the onions to the skillet and sauté until well browned. Return the meat to the pan, sprinkle the flour over, and mix with a wooden spoon until combined. Slowly pour in the chicken broth while stirring. Bring to a simmer and cook, stirring occasionally, for 1½ hours. Add the chopped potato and carrot, sage, salt, and pepper and cook for another 30 minutes. Remove from the heat, transfer to another bowl, and cool to room temperature.
Preheat the oven to 350°F. Remove the chilled dough from the refrigerator. On a generously floured surface, roll out one of the disks very thin. Use a 6-inch saucer to cut out six circles. Fit the circles into a 6-cup muffin pan, leaving the overhang. Fill generously with the meat and potato filling.
Roll out the second disk of dough. Use a 4-inch cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the over-hang over the top dough circle and press with your fingers to seal. Cut slits in the top of each pie to form vents, and brush the tops with the beaten egg. Bake for 1 hour, rotating the pan midway through baking.
Makes 6 pies
During World War II, home cooks simply didn't have enough flour to make a whole pie, so thrifty and resourceful English housewives came up with a way to make do with less. They dumped fruit in a pan and topped it with a mixture of flour, some kind of fat, and sugar — and the fruit crumble (generally called “crisp” in the United
Roll out the second disk of dough. Use a 4-inch cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the over-hang over the top circle of dough and press with your fingers to seal. Cut slits in the top of each pie to form vents, and brush the tops with the beaten egg. Bake for 1 hour until golden brown, rotating the pan midway through baking.
Makes 6 pies
A small town in West Yorkshire called Denby Dale makes the biggest meat and potato pies in the world to celebrate major events. The tradition started in 1788 to celebrate King George III's recovery from mental illness. In 1988, the pie that was baked to celebrate the 200th anniversary of this tradition made it into the Guinness Book of World Records at twenty feet by seven feet and eighteen inches deep. But the pie baked in 2000 to celebrate the millennium broke that record at forty feet by eight feet and forty-four inches deep.
Meat and Potato Pies
Pie Crust
2½ cups all-purpose flour
1 teaspoon salt
1 stick (8 tablespoons) butter, chilled and cut into pieces
½ cup (8 tablespoons) vegetable shortening, chilled and cut into pieces
½ to ¾ cup cold water
Meat and Potato Filling
2 tablespoons vegetable oil
6 ounces chuck steak, diced into ¼-inch pieces
1 small onion, finely chopped
2 tablespoons all-purpose flour
1½ cups chicken broth
1 medium red-skinned potato, peeled and diced into ¼-inch pieces
1 medium carrot, peeled and dieced into ¼-inch pieces
¼ teaspoon ground sage
Salt and freshly ground black pepper to taste
1 egg beaten with 1 tablespoon water, for brushing over the pie
Place the flour and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter and shortening over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 15 pulses. Turn the mixture into a large mixing bowl. Sprinkle ½ cup water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill for 2 hours or up to 3 days.
To make the Meat and Potato Filling, heat the oil in a large skillet. Add the meat and sear on both sides until crusty brown, about 4 minutes per side. Transfer to a bowl. Add the onions to the skillet and sauté until well browned. Return the meat to the pan, sprinkle the flour over, and mix with a wooden spoon until combined. Slowly pour in the chicken broth while stirring. Bring to a simmer and cook, stirring occasionally, for 1½ hours. Add the chopped potato and carrot, sage, salt, and pepper and cook for another 30 minutes. Remove from the heat, transfer to another bowl, and cool to room temperature.
Preheat the oven to 350°F. Remove the chilled dough from the refrigerator. On a generously floured surface, roll out one of the disks very thin. Use a 6-inch saucer to cut out six circles. Fit the circles into a 6-cup muffin pan, leaving the overhang. Fill generously with the meat and potato filling.
Roll out the second disk of dough. Use a 4-inch cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the over-hang over the top dough circle and press with your fingers to seal. Cut slits in the top of each pie to form vents, and brush the tops with the beaten egg. Bake for 1 hour, rotating the pan midway through baking.
Makes 6 pies
During World War II, home cooks simply didn't have enough flour to make a whole pie, so thrifty and resourceful English housewives came up with a way to make do with less. They dumped fruit in a pan and topped it with a mixture of flour, some kind of fat, and sugar — and the fruit crumble (generally called “crisp” in the United
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