VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
AIDA'S - GALLO PINTO
This is an Authentic Costa Rican dish that my girlfriend's mother used to make us. She just passed in October and we got this recipe just in time. I thought I would put it out there for everyone to enjoy as much as we do.
Provided by Texas Pete
Categories Black Beans
Time 30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions and garlic until soft.
- Add chicken stock bring to simmer.
- Combine all other ingredients and bring back to a simmer.
- Sauté off moisture to desired consistency (I like it on the wetter side).
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
A SINGLE PIE CRUST
Make and share this A Single Pie Crust recipe from Food.com.
Provided by Disque
Categories Savory Pies
Time 35m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with a fork.
- Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.
- Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.
- To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.
- Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.
- To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.
- Double recipe for a 2-crust pie.
- NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little.
Nutrition Facts : Calories 198.6, Fat 13, SaturatedFat 3.7, Sodium 146, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
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