For those of you not in the middle of a cleanse or New Year’s
diet, here’s the perfect January dish: Hot pot pies filled with hearty
vegetables, a creamy sauce, and topped with a flaky crust. It’s the kind of
comfort food that was created for cold days and suitable for all occasions
(because who doesn’t like pot pies?). I had an epiphany while making these and
realized that pot pies are one of those foods that can be made a million
different ways using whatever ingredients are in season or on hand, just like a
hash or fried rice. The kale, potatoes, and onions in this dish are perfect for
the dead of winter, but a summery version with corn and squash would be wonderful
come July.
Related Recipes:
- Chicken & Mushroom Pie
- Spaghetti with Kale
- Potato, Corn, & Cheese Chile Rellenos
Kale, Fennel, & Potato Pot Pies:
- Peel and dice two Yukon Gold potatoes into bite-size pieces, place in a small pot, and cover with cold water.
- Bring the water to a boil and cook for 10-15 minutes, or until potatoes are tender but still hold their shape.*
- Drain potatoes and set aside.
- Meanwhile, melt 6 tbsp. butter in a large skillet and add in 1 thinly sliced onion.
- Cook onion until soft but not brown, around 10-15 minutes, then whisk in 1/4 c. flour.
- Stir until mixture is thick and free of lumps, about 2 minutes, then slowly whisk in 3 c. chicken stock.
- Add in 1 tbsp. vermouth and season generously with salt and pepper.**
- Add in 1 head of thinly sliced kale, stems removed, and cook for 4-5 minutes, or until wilted.
- Stir in the potatoes and 2 tbsp. heavy cream and check for seasoning.
- Ladle the filling into bowls or ramekins*** and top with pieces of pie dough,**** pressing around the edges to form a seal.
- Cut a few slits into the top of the dough, brush the tops with heavy cream, and season with salt and pepper.
- Bake the pies in a 375F for 45 minutes, or until pastry is golden and filling is bubbling.
Serves four
*The potatoes can be a little underdone, as they will finish cooking in the oven. Can be done a day ahead and kept in the fridge.
**The sauce should be highly seasoned or the pie will be bland.
***I used individual 6 oz. ramekins, but you can also use one large baking dish and cook it for a little longer.
****I used frozen, defrosted pie dough from Trader Joe's. You can also use puff pastry.
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