Today on my blog, The Dutiful Baker I had a recipe from my baking class I took last night at Chez Cherie Cooking School in La Canada, California. We made a fabulous pastry/pie crust that I feel captures everything I was looking for in a pastry crust - light, luscious and lovely. On that blog I included a sweet recipe - Chocolate, Caramel and Nut Tart.
To those of you who missed that recipe I am including it also on this site as in order to make this hearty meat pie you will need to use a good pastry/pie crust. This recipe is fabulous and is served alongside creme fraiche and chili sauce (recipe also included).
Hope you enjoy!
Tart Shell/Pie Crust:
If you choose to make your own tart, Cherie provided us with her version that is so versatile - savory or sweet tarts can be made from with this recipe.
3 cups pastry or cake flour, only
Pinch salt
10 oz. (2 1/2 sticks) very cold butter, cut into cubes
1/2 cup cold water
In a food processor, place flour and salt in the bowl, fitted with the metal blade and whirl to combine. Drop all of the cold butter cubes into the bowl and pulse until crumbly. Add cold water, one tablespoon at a time, continuing to pulse, until mixture almost comes together into a ball, stop just short of this point. Practice does make perfect! Place a piece of plastic wrap on the counter and place the dough on top - it will be quite crumbly. Use the plastic wrap to gather the dough together and refrigerate for 30 minutes before rolling.
Blind-Baked Tart Shell:
Preheat oven to 375 degrees. Roll out pie dough, and fit into a 8 or 9 inch pie pan or removable tart pan (works best). Cover the pastry with parchment, crinkled and weigh it down with pie weights, raw rice or beans. Place in oven for 12 minutes until light brown. Carefully remove parchment with weights inside, and return pan to the oven for 5-10 minutes, until pastry is dry and golden. If you will be adding a filling that goes back in the oven (such as savory fillings, under bake the pastry a bit - if the filling does not get baked, bake the pastry until it is completely done and beautifully browned. For this recipe, you will need to under bake since the caramel filling will be going back in the oven.
Filling
2 tablespoons butter, divided
1 cup chopped fresh mushrooms (button or Crimini)
1/2 cup chopped onion
1 1/2 lbs. ground meat (beef, or combo of beef, veal, pork or turkey)
2 tablespoons chopped Italian parsley
1 cup grated cheese (Gruyere, Jack, Fontina or cheddar)
1 12-oz jar chili sauce or your version (see recipe below)
Pie dough - see recipe above
Egg wash - 1 egg mixed with 1 tablespoon water
In a large saucepan, melt 1 tablespoon butter and saute the mushrooms until they release and reabsorb their liquid. Remove to large bowl. In same pan, melt remaining tablespoon of butter and saute onion until soft and fragrant - 5 minutes. Add meat and cook until pink color is gone. Tip pan to drain some of the fat off and scoop meat into bowl with the mushrooms. Mix in parsley, grated cheese and about 1/4 of the chili sauce. Let mixture cool to room temperature.
Preheat oven to 400 degrees
Roll out two pie crusts - one slightly larger than the other - about 8" - 9" round. Place the smaller of the crust on a parchment-lined baking sheet and top with cooled meat mixture, mounding it in the center and leaving edge uncovered.
Cover the meat mixture with remaining pie dough and crimp to seal. Cut a few steam vents, brush with egg wash and bake until golden brown. Approx. 40 minutes. Let stand 10 minutes before cutting into pie wedges. Serve with creme fraiche and remaining chili sauce.
Recipe courtesy of Cherie Twohy at Chez Cherie.
Chili Sauce - Adapted from an Emeril Lagasse recipe:
Oil
1/2 cup chopped onion
1 cup vine-ripened tomatoes, peeled, chopped and seeded
1 cup tomato sauce
Salt and Pepper
1/4 cup white vinegar
To those of you who missed that recipe I am including it also on this site as in order to make this hearty meat pie you will need to use a good pastry/pie crust. This recipe is fabulous and is served alongside creme fraiche and chili sauce (recipe also included).
Hope you enjoy!
Tart Shell/Pie Crust:
If you choose to make your own tart, Cherie provided us with her version that is so versatile - savory or sweet tarts can be made from with this recipe.
3 cups pastry or cake flour, only
Pinch salt
10 oz. (2 1/2 sticks) very cold butter, cut into cubes
1/2 cup cold water
In a food processor, place flour and salt in the bowl, fitted with the metal blade and whirl to combine. Drop all of the cold butter cubes into the bowl and pulse until crumbly. Add cold water, one tablespoon at a time, continuing to pulse, until mixture almost comes together into a ball, stop just short of this point. Practice does make perfect! Place a piece of plastic wrap on the counter and place the dough on top - it will be quite crumbly. Use the plastic wrap to gather the dough together and refrigerate for 30 minutes before rolling.
Blind-Baked Tart Shell:
Preheat oven to 375 degrees. Roll out pie dough, and fit into a 8 or 9 inch pie pan or removable tart pan (works best). Cover the pastry with parchment, crinkled and weigh it down with pie weights, raw rice or beans. Place in oven for 12 minutes until light brown. Carefully remove parchment with weights inside, and return pan to the oven for 5-10 minutes, until pastry is dry and golden. If you will be adding a filling that goes back in the oven (such as savory fillings, under bake the pastry a bit - if the filling does not get baked, bake the pastry until it is completely done and beautifully browned. For this recipe, you will need to under bake since the caramel filling will be going back in the oven.
Filling
2 tablespoons butter, divided
1 cup chopped fresh mushrooms (button or Crimini)
1/2 cup chopped onion
1 1/2 lbs. ground meat (beef, or combo of beef, veal, pork or turkey)
2 tablespoons chopped Italian parsley
1 cup grated cheese (Gruyere, Jack, Fontina or cheddar)
1 12-oz jar chili sauce or your version (see recipe below)
Pie dough - see recipe above
Egg wash - 1 egg mixed with 1 tablespoon water
In a large saucepan, melt 1 tablespoon butter and saute the mushrooms until they release and reabsorb their liquid. Remove to large bowl. In same pan, melt remaining tablespoon of butter and saute onion until soft and fragrant - 5 minutes. Add meat and cook until pink color is gone. Tip pan to drain some of the fat off and scoop meat into bowl with the mushrooms. Mix in parsley, grated cheese and about 1/4 of the chili sauce. Let mixture cool to room temperature.
Preheat oven to 400 degrees
Roll out two pie crusts - one slightly larger than the other - about 8" - 9" round. Place the smaller of the crust on a parchment-lined baking sheet and top with cooled meat mixture, mounding it in the center and leaving edge uncovered.
Cover the meat mixture with remaining pie dough and crimp to seal. Cut a few steam vents, brush with egg wash and bake until golden brown. Approx. 40 minutes. Let stand 10 minutes before cutting into pie wedges. Serve with creme fraiche and remaining chili sauce.
Recipe courtesy of Cherie Twohy at Chez Cherie.
Chili Sauce - Adapted from an Emeril Lagasse recipe:
Oil
1/2 cup chopped onion
1 cup vine-ripened tomatoes, peeled, chopped and seeded
1 cup tomato sauce
Salt and Pepper
1/4 cup white vinegar
I like the exotic spice in this. GREG
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