Heroes' Feast Hand Pies
Mar. 5th, 2023 05:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenYep, it's the weekend, yep, more Heroes' Feast cooking! This time, "hand" pies. These were the size of dinner plates, y'all, I don't call those 'hand' sized.
Ingredients: 6 slices thick-cut bacon
1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces
1 leek, white and light green parts, halved lengthwise and thinly sliced (recipe wanted 2, nope)
1 tsp dried thyme (recipe wanted fresh, 1 tbsp worth)
salt
4 cloves worth of minced garlic
1 lb ground beef (mine was already cooked with onion and frozen)
(1/2 c mixed frozen diced celery and carrot)
3 tbsp flour
2/3 c chicken broth
1 tbsp freeze-dried parsley (recipe wanted 1/4 c fresh, no)
premade pie pastry (recipe wanted pastry for 2 double-crust pies, I only had 2 rolls, oops)
1 egg
optional: ketchup, grainy mustard, or steak sauce
Directions:
Grab your biggest skillet, put it on medium heat, and fry your bacon until well-rendered and lightly browned. Transfer the bacon to paper towels, leave it to cool.
Measure the rendered fat, return 1 1/2 tbsp to the skillet, reserve another tablespoon for later, put the rest in your drippings crock.
Turn the burner up to medium high under that bacon fat, let it get to shimmering, then drop in the diced potatoes and cook them about 7 minutes, stirring and turning regularly. Add the other tbsp of bacon fat to the skillet and drop the finely diced leeks into it, along with the carrots and celery. Cook that about 4 minutes, then add the minced garlic for a minute or so. Scoop all of that into a large bowl and set it aside.
Wipe out your skillet, then either add your microwave-thawed frozen ground beef, or fry your fresh ground beef on medium-high heat until it's no longer pink. Then add the flour to the beef and stir it constantly for a couple of minutes, until the flour has browned a bit. Add your 2/3 c of chicken stock and 3/4 tsp of salt and stir constantly for about 2 minutes, until most of the liquid has cooked off, then scrape the meat into the potato-leek-mix bowl and stir it together. Set that aside and let it cool down to just-warm. About 20 minutes or so.
Crumble the bacon from earlier, add that and the parsley to the bowl. Taste and adjust the spicing as you like. The recipe said cover and set aside in the refrigerator, but it did not say for how long. Possibly how long it took to make the piecrust? Iunno.
Anyway, I didn't do that. Maybe that's why things got a little overbaked. Or maybe it was just me and egg wash as always.
Preheat your oven to 375 F (I'm going with 350 next time). Line a cookie sheet with parchment paper and have it ready.
So you're supposed to roll out your dough into 10" x 8" ovals. I had 9" rounds, and they worked out... mostly well. You're supposed to take 1 cup of cool mixture and put it in the bottom third of the oval, then spread it out in that section, leaving a 1" or so border. Wet that border the whole way around, then bring the piecrust up over the mix and press it down, then seal the edge. Cut a small vent in the top, use a fork to crimp the edges, and move the pie to your cookie sheet.
Then beat the egg with a tablespoon of water and brush each pie with the egg wash, then bake the pies until golden brown and crisp. The recipe said 40 to 45 minutes, and in our oven that was Too Damn Long or Too Damn Hot.
Transfer the pies to a wire rack, let them cool for 10 minutes, and serve, with condiments as desired.
notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour
Ingredients: 6 slices thick-cut bacon
1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces
1 leek, white and light green parts, halved lengthwise and thinly sliced (recipe wanted 2, nope)
1 tsp dried thyme (recipe wanted fresh, 1 tbsp worth)
salt
4 cloves worth of minced garlic
1 lb ground beef (mine was already cooked with onion and frozen)
(1/2 c mixed frozen diced celery and carrot)
3 tbsp flour
2/3 c chicken broth
1 tbsp freeze-dried parsley (recipe wanted 1/4 c fresh, no)
premade pie pastry (recipe wanted pastry for 2 double-crust pies, I only had 2 rolls, oops)
1 egg
optional: ketchup, grainy mustard, or steak sauce
Directions:
Grab your biggest skillet, put it on medium heat, and fry your bacon until well-rendered and lightly browned. Transfer the bacon to paper towels, leave it to cool.
Measure the rendered fat, return 1 1/2 tbsp to the skillet, reserve another tablespoon for later, put the rest in your drippings crock.
Turn the burner up to medium high under that bacon fat, let it get to shimmering, then drop in the diced potatoes and cook them about 7 minutes, stirring and turning regularly. Add the other tbsp of bacon fat to the skillet and drop the finely diced leeks into it, along with the carrots and celery. Cook that about 4 minutes, then add the minced garlic for a minute or so. Scoop all of that into a large bowl and set it aside.
Wipe out your skillet, then either add your microwave-thawed frozen ground beef, or fry your fresh ground beef on medium-high heat until it's no longer pink. Then add the flour to the beef and stir it constantly for a couple of minutes, until the flour has browned a bit. Add your 2/3 c of chicken stock and 3/4 tsp of salt and stir constantly for about 2 minutes, until most of the liquid has cooked off, then scrape the meat into the potato-leek-mix bowl and stir it together. Set that aside and let it cool down to just-warm. About 20 minutes or so.
Crumble the bacon from earlier, add that and the parsley to the bowl. Taste and adjust the spicing as you like. The recipe said cover and set aside in the refrigerator, but it did not say for how long. Possibly how long it took to make the piecrust? Iunno.
Anyway, I didn't do that. Maybe that's why things got a little overbaked. Or maybe it was just me and egg wash as always.
Preheat your oven to 375 F (I'm going with 350 next time). Line a cookie sheet with parchment paper and have it ready.
So you're supposed to roll out your dough into 10" x 8" ovals. I had 9" rounds, and they worked out... mostly well. You're supposed to take 1 cup of cool mixture and put it in the bottom third of the oval, then spread it out in that section, leaving a 1" or so border. Wet that border the whole way around, then bring the piecrust up over the mix and press it down, then seal the edge. Cut a small vent in the top, use a fork to crimp the edges, and move the pie to your cookie sheet.
Then beat the egg with a tablespoon of water and brush each pie with the egg wash, then bake the pies until golden brown and crisp. The recipe said 40 to 45 minutes, and in our oven that was Too Damn Long or Too Damn Hot.
Transfer the pies to a wire rack, let them cool for 10 minutes, and serve, with condiments as desired.
notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour