With the cold coming, we’re in the mood for heartier fare. So, today we made some “meat pies,” using hot water crust pastry. In searching for a recipe, we happened upon this crust, and … well, it’s absolutely awesome! I doesn’t involve the fiddling about with cold butter of the other kind of crust, and it was just … well, fabulously easy to work with.
We varied things a bit from the recipe (of course), but only because we had far more broth than we planned on, so didn’t end up using any milk in the crust at all.
- 12 oz imitation chicken
- 1 large carrot, diced
- 1 large potato, diced
- 8 green onions, diced
- A dozen mushrooms, quartered
- 8 oz mature cheddar cheese, grated
- 8 oz goat cheese, with rind removed
- 8 oz soya beans
- vegetarian broth
- Simmer your ingredients (except for the cheeses!) until tender (approximately 1 hour).
- Assemble your hot water crust, using the simmering liquid.
- Add cheeses to your vegetables & chicken, stirring well
- Form your crusts
- Fill, and top with dough, crimping the edges tightly closed
- Poke a few holes in the top, so that any gasses may escape
- Bake for 40 minutes, if doing small pies; bake for 55 minutes, if doing large pies
These are so tasty, and so easy, with most of the work being the chopping of vegetables. D. shall eat well at work this week!
-D & T