I love making pies. When I was little, I remember being in the kitchen with my grandmother and watch her make pies on different occasions. The sight of her making the pie crust from scratch with her delicate hands feels somewhat soothing to me. And when I became older enough to handle my own pastry from scratch, my soothing theory was instantly validated.
These cute little pies are similar to the traditional shepherd’s pie concept, except for the rich and buttery pastry cases that holds the meat and potatoes together. You can be really creative here and add any filling you want. Take this to your loved ones or your neighbors. If you’re are living somewhere really nice and warm right now, then take this out to your picnic. Or if it’s freezing outside, then eat this by your fireplace. I packed mine up in a container and took it to the movies. It was pretty darn romantic, really.
1 1/2 cup all-purpose flour
1/4 tsp salt
3/4 cup cold butter cut in cubes
1 egg yolk
1/4 cup ice water, approximately
In a large bowl, mix together flour and salt. Then add in the cold butter and rub in with flour until the mixture resembles coarse breadcrumbs.
Add in the egg yolk and enough water to make the dough cling together. Knead the dough on a floured surface until smooth. Be careful not to overwork the dough.
Wrap in plastic and let it rest in refrigerator for half an hour or until you’re ready to use. Roll out pastry dough on floured surface. Cut out twelve 3 1/2 inch rounds using a glass or pastry cutter; then gently press the pastry into the greased muffin pan.
Spoon the filling into the pastry cases and then top it with the mashed potato topping.
Bake pies in a preheated oven on 350F for 30 minutes or until the crust and the potato tops are nice and golden. Allow the pies to stand for 5 minutes before serving.
1 tablespoon olive oil
1/4 cup of chopped red onions
1/4 cup of chopped celery
1/2 cup of carrots, finely chopped
1 clove of garlic, chopped
1/2 cup white button mushrooms, finely chopped
salt and pepper
1 1/2 lbs lean ground beef
3 tablespoon all-purpose flour
2 cups beef broth
1 tablespoon worcestershire sauce
1 bay leave
Heat the olive oil in a large pan. Then sauté the onions, celery, carrots, garlic and mushroom together with some salt and pepper. Once the onions and carrots start to soften, add in the ground beef and cook until well browned. Then add the flour and continue to cook further for a couple of minutes. Now, add in the broth, worcestershire sauce and bay leave. Bring to a boil, then reduce heat and allow it to simmer until the meat sauce starts to thicken. Allow the filling to cool down before making the pies.
Tip: you can also make this ahead of time and freeze it until ready to use.
5 large potatoes, peeled and cut
2 tablespoon butter
1/2 cup shredded Cheddar cheese
1/3 cup of light cream or whole milk
Place the potatoes into a large pot and cover with salter water. Bring it to a boil over high heat and cook until the potatoes are tender. Drain and mash the potatoes. Mix in the butter, cheese and light cream. Whip the potatoes with an electric mixer on medium speed until nice and smooth. Season it with salt and pepper.