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Prep time
1 hour 30 minutes
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Cook time
3 hours 45 minutes
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Makes
3-4 individual pies
Author Notes
I love pot pie and I like to make it double crust, indulgent, definitely but so delicious. For my beef pot pie I use beef short ribs slow braised in red wine. For the pie crust I use Julia Childs pastry crust and I use a cultured butter like Kerrygold or Vermont butter and Cheese company brand and instead of vegetable shortening I use lard.
—sdebrango
Ingredients
- The pie crust and filling
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1 1/2 cups
all purpose flour
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1/2 cup
cake flour
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1 teaspoon
salt
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6 ounces
cold unsalted cultured butter cut into small pieces
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4 tablespoons
cold leaf lard (or vegetable shortening)
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1/2 cup
ice water
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6
beef short ribs
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1
large stalk celery chopped
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1
large carrot peeled and chopped
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1
medium size onion chopped
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2
cloves garlic peeled and left whole
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2 tablespoons
tomato paste (heaping tbs)
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1
full bottle good full bodied red wine
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1-2 cups
flavorful (preferably home made) beef stock
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2
sprigs thyme
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salt and pepper to taste
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1/2 cup
cup frozen peas
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1 tablespoon
flour +3 tbs water to make a slurry
- The Pot Pies
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3-4 ramekins or individual size pie pans
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pie dough
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beef filling
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1
egg beaten with a spash of water for egg wash
Directions
- The pie crust and filling
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For the pastry crust, in mixing bowl add flour and salt and whisk to combine add the butter and lard and with pastry cutter mix until it resembles crumbs. Add almost all the ice water, stir with fork if its moist enough it will hold together when you grab a handful if not add some more water (I always use the full amount of water) form into two disks, wrap in plastic wrap and refrigerate until ready to roll out.
3.
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Let short ribs sit at room temperature for at least 30 minutes, in dutch oven heat a little olive oil and add the onion, celery,garlic and carrot cook until soft and onion is translucent. Add the short ribs and brown, remove the short ribs and add the tomato paste and cook until it starts to caramelize. Add the short ribs back in pot, add the wine,stock and thyme. Cover with lid slightly ajar and cook at least 4-6 hours. Sauce should be thick, reduced by more than half and ribs so tender they fall off the bone. If you notice too much of the liquid has evaporated too quickly just add a little more wine or stock to replenish. Remove the bones and thyme sprigs and cut the meat into bite size pieces, add the slurry and whisk to incorporate let cook a minute or so to thicken, add the meat and frozen peas and cook for 5 minutes. Remove from heat.
- The Pot Pies
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Pre heat oven to 375 degrees. Roll pie crust as thin as possible and place bottom crust in pie pans. Add the beef filling. Roll top crust (thin as possible) and place on top, seal edges I like to crimp with thumb and index finger, brush with egg wash and with knife mark the top crust with a few slashes (so steam can escape). Place on sheet pan and bake for 45-50 minutes crust will be golden brown. Remove from oven and let cool for 20 minutes before serving.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
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