Southern Cooking From Elena: Three Savory Pies! 🌞

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Stewed Pork Pie

1 lb pork loin roast
2 red potatoes, diced
3 medium sized carrots, peeled and diced
1 large can diced tomatoes
1 tbsp herbs de provance
1 tbsp butter
1 tsp red pepper flakes
1 tsp sea salt
1 tsp pepper
3 garlic cloves
1 medium sized red onion
1 egg, whisked

In a crock pot or dutch oven combine all ingredients except the
red onion. Cook under medium heat for 4 hours.

Start your pie dough. Sift dry ingredients. Using your hands, work
in shortening. Cube butter and work it in. Continue to blend until
the consistency is that of course cornmeal. Stir in the water, a little
at a time until your dough forms a ball. Divide in half. Wrap each
half in plastic wrap and refrigerate for at least 1 hour.

After 4 hours, check the temperature of the pork. It should be between
160 and 170. Put the temperature to warm. Slice your onions and stir
in. Using two forks, gently pull the pork apart so that it shreds. Allow
to simmer in the juices for another 30 minutes.

Remove the dough from the fridge. Roll it out on a floured, non-stick
surface (like a sil-pat). Roll it out so it is 1/4″ thick. Cut in 4 x 4 squares.
Oil a cupcake pan and place a square in each hole. Fill with the pork
mixture. Pinch the edges together and fold over.

Brush each pie with egg wash. Bake at 375 for 25 minutes or until golden
brown. Let cool slightly and remove from pan. Serve.


(Sorry, no picture that I can find!)

by Elena Rosemond-Hoerr
(from her old website Biscuits&Such)


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Cottage Pie

Mashed Potatoes:

3 russet potatoes
1 stick butter
1/2 cup mayonnaise
Salt & pepper

Middle layer:

2 cups peas
2 large carrots
2 shallots
2 cloves garlic
Salt & pepper
1 tbsp olive oil

Bottom Layer:

1 1/2 lbs ground beef
1 tbsp olive oil
2 cloves garlic
1 tbsp herbs de provance
1 tsp cumin
1 tsp red pepper flakes
Salt & pepper

Peel potatoes as you heat a pot of water on the stove. Chunk the
potatoes and boil, salting the water, until tender. Combine in a
mixer with butter, mayo, and a dash of salt and pepper. Mix until
creamy. Salt and pepper to taste. Set aside.

Over medium heat, saute garlic in oil. Add ground beef and spices,
cooking for 10-12 minutes or until cooked through. Set aside.

Heat more olive oil and saute the remaining two cloves of garlic. Add
in peas, chopped and peeled carrots, peeled and sliced shallots, and
a sprinkle of salt & pepper.

In your pie dish layer ground beef on the bottom, peas and carrots in
the middle, and top with mashed potatoes. Bake at 400 for 30 minutes.


by Elena Rosemond-Hoerr
(from her old website Biscuits&Such)



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Smokey Chicken Pie

Crust:

2 1/2 cups all purpose flour
1 tbsp salt
1 tsp paprika
1/2 tsp red pepper flakes
1 tsp garlic powder
1/4 cup vegetable shortening
1 stick butter
1/2 cup ice cold water

Filling:

2 chicken breasts
2 cups peas (frozen)
2 garlic cloves
3 tbsp butter
4-6 medium sized carrots
10-12 cremini mushrooms
3 red potatoes
1 red onion
1 cup green onions, chopped
4 tbsp chicken stock
3 tbsp plain yogurt
2 tsps liquid smoke
1 tbsp salt
1 tsp red pepper flakes
1 tsp cayenne pepper
1 tsp paprika
1 tsp chipotle powder
1 egg for glazing

Start with your pie dough. Sift dry ingredients. Using your hands,
work in shortening. Cube butter and work it in. Continue to blend
until the consistency is that of course cornmeal. Stir in the water,
a little at a time until your dough forms a ball. Divide in half. Wrap
each half in plastic wrap and refrigerate for at least 1 hour.

Cook your chicken breast. Set aside.

In a large skillet, melt butter. Dice garlic and add to the pan. Peel
and chop carrots, add to the pan. Dice potatoes, mushrooms, and
onion. Add to the mix. Cook over medium heat until the carrots and
potatoes have softened slightly. Add vegetable stock, 1/2 of the liquid
smoke, and spices. Stir in green onions. Cook for 10-12 minutes.
Remove from heat.

While the vegetables are cooking, chop your chicken. Return to pan
and saute in remaining liquid smoke and a dash of salt. Add into the
mix. Stir in yogurt.

Remove half of the dough from the fridge. Roll it out on a floured, non-
stick surface (like a sil-pat). Roll it out so it is 1 foot x 1 foot wide and
1/4″ thick. Drape the crust over the rolling pin and transfer it to the pie
dish. Press into the pie dish. Scoop filling into the pie dish. Roll out
top, repeating the steps, and lay it over the pie. Press the edges together
and remove any excess dough.

Whisk egg and brush over the top of the pie. Cut slits in the top and bake
for 45 minutes at 375.


by Elena Rosemond-Hoerr
(from her old website Biscuits&Such)

These oughta keep us warm!