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By Beatrice Ojakangas
For a sizzling, hearty meal after a chilly day spent frolicking within the snow, what should be larger than a simple, scrumptious pot pie? Beatrice Ojakangas dishes up 40 various recipes for pot pies, absolute to please everyone's palate, from Finnish state Vegetable Pie to fowl Pot Pie with Roasted Peppers, Herbed Leek and Chèvre Tart, Seafood Gumbo Pie, Venison Pot Pie, and Pizza Pot Pie.
The final convenience nutrition, pot pies are an effective way to create delicious new dishes from meals already within the cabinet. they are often made days prematurely and are effortless to warmth up, making them least expensive, handy, and nutritious. Pot Pies comprises vegetarian recipes in addition to simple pastry recipes and menu feedback for every pie.
Beatrice Ojakangas is the writer of greater than twenty cookbooks, together with the good Scandinavian Baking ebook (1999), Scandinavian Feasts (2001), the good vacation Baking ebook (2001), and speedy Breads (2003)-all to be had in paperback from the collage of Minnesota Press. Her articles were released in Bon Appétit, Cooking gentle, delicacies, and Redbook, and she or he has seemed on television's Baking with Julia baby and Martha Stewart's residing. She lives in Duluth, Minnesota
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Lift off the pan. Bake 10 minutes longer, until golden. Invert the pie onto a platter and let stand for 5 minutes. Sift the confectioners' sugar generously over the top and sprinkle with cinnamon. 47 SCALLOP, ROASTED PEPPER, AND MUSHROOM POT PIE Makes 6 servings L his flavorful scallop stew is topped with flaky pastry rounds. You can make the stew a day ahead; before serving, simply reheat it in the oven and top with pastry. 2 Vz 2 1 IVz 2 1 1 3 A Vz 1 medium bell peppers (1 red and 1 yellow) recipe Lemon Pastry (page 94) tablespoons olive oil tablespoon butter pounds large sea scallops garlic cloves, minced pound mushroom caps (reserve stems for another use) cup sliced scallions (green onions), in 1-inch pieces, including green part tablespoons all-purpose flour cup dry white wine cup heavy cream Fresh lemon juice Salt and freshly ground black pepper to taste Preheat the oven to 500°F.
1 (3- to 3a/2-pound) chicken, quartered 1 large onion, chopped 2 large garlic cloves, chopped 1 tablespoon turmeric 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground allspice Vz teaspoon ground cloves l /2 teaspoon ground mace L /2 teaspoon ground coriander 1/2 teaspoon ground dried thyme 6 cups chicken broth Vz cup chopped fresh parsley 6 eggs, lightly beaten 1 A cup (Vfe stick) butter, melted 8 sheets (1A pound) phyllo dough 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon, for sprinkling 46 1 cup finely ground almonds, plain or blanched Confectioners' sugar and ground cinnamon Put the chicken with the giblets in a large (5- to 6-quart) pot.
29 Place the springform pan on a baking sheet and bake for 1 hour to 1 hour and 15 minutes, until the top is browned. If the crust begins to brown excessively, cover with foil during the last half hour of baking. Cool on a rack. Cover and chill at least 4 hours for best slicing. ASPARAGUS TART Makes 6 servings Serve this tart for breakfast or brunch. Make it a day in advance and reheat it in a 350°F oven for 10 to 15 minutes. V* recipe Lemon Pastry (page 94) IVz pounds fresh asparagus, cleaned and trimmed 4 ounces cream cheese, at room temperature 3 eggs 1 cup heavy cream 3/4 teaspoon salt Vz teaspoon freshly ground pepper 1/4 pound thinly sliced prosciutto or shaved ham, cut into Vs-inch strips */3 cup freshly grated Parmesan cheese Fit the pastry into a 10-inch tart pan with a removable bottom.