Text 20543, 89 rader
Skriven 2007-09-22 12:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Pulling for Pork
============================
-=> Quoting Ruth Haffly to Sean Dennis <=-

 RH> The lard made the best pie crusts I've ever made.

We don't eat a lot of lard, but for some dishes it is simply the
best fat to use. As late harvest apples are very plentiful right now
Roslind recently purchased a whole bushel of BC Macs at a good
price. The first thing she did was make a batch of six apple pies
with the grandkid's help. Also two steak and potato pies as she had
an excess of pastry. Both batches of pie had flaky lard pie crusts
and they were delicious.

The kids got to enjoy what I call a lumberjack's breakfast: bacon
and eggs with apple pie for dessert. They thought that was pretty
cool.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoky Potato Pie
 Categories: pies, vegetarian
      Yield: 10 servings

      2 c  Peeled; cubed potatoes
      2 tb Olive oil
      1    Onion; sliced
      1    Red pepper; chopped
      2    Clove garlic; chopped
      1 ts Smoked paprika
      1    Bay leaf
    1/3 c  Raisins
    1/3 c  Green olives with pimentos
    Sliced
    Salt and pepper to taste
      1 c  Vegetable broth or water
      2    Sheets frozen puff pastry
      1    Egg beaten with
      1 tb Water (optional)

  Bring a medium pot of water to a boil. Add potatoes and cook until
  tender almost all the way through when pierced with a fork. Drain
  and set aside.

  Heat the olive oil in a medium pan over medium heat. Add the onion
  and pepper and cook for about 15 minutes, stirring occasionally
  until they turn golden. Add garlic; cook for 1 minute. Add
  paprika, bay leaf, raisins and olives. Season with salt and
  pepper, and cook for 30 seconds more.

  Add potatoes to the pan along with the vegetable broth. Simmer,
  stirring often and mashing some of the potato mixture as you go.
  Season to taste (potatoes need plenty of salt). Cook for about
  5-10 minutes until flavors are well combined, adding water as
  needed to keep filling moist, but not soupy.

  Allow to cool.

  While the filling is cooling, thaw the puff pastry dough according
  to package directions. Preheat oven to 375 . Grease two baking
  sheets or line with parchment paper.

  Roll out pastry to 1/8-inch thickness. Using a 6-inch plastic lid
  as a template, cut the dough into circles. Place the circles onto
  the baking sheets. Mound about 1/4 cup of the filling on the lower
  third of each circle, leaving a 1-inch border. Lightly brush the
  edge of the dough with water, then fold the dough over the filling
  to make a half-moon shape. Crimp the edges with a fork. Brush the
  pie tops with egg wash, if desired. Cut a small slit into the top
  of each pie. Bake the pies for 15 to 20 minutes or until the tops
  and edges are lightly browned.

  Remove pies to a wire rack to cool slightly before eating.

  Makes 10-12 pies

  Published in: San Francisco Chronicle

  From: Terry Pogue To: Foodwine

MMMMM


Cheers

YK Jim


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