Morton pot pies were a regular Saturday dinner staple in our house when I was a kid. Thursday was fish, Friday was a roast – you get the idea. My mom would serve us each a pot pie over a pile of white rice. The best part was the pie crust. Thankfully no one read the labels back then – were there even labels back then?
These days we make our own pot pies, usually chicken. But this time we had some leftover roast and then more leftover post-roast stroganoff – enough that it needed a new purpose. A roast can be turned into stroganoff in a hot minute if you have some mushrooms and broth, along with a small blob of cream fraiche (preferred) or sour cream. And then those leftovers can become the filling for mini pot pies.
Now that is what I call making food stretch. I like that. Anytime I can find a use for leftovers, I’m happy because as soon as food started costing the same as a mortgage payment it seemed wise to find a use for every morsel.
These are stress-free. If you have some dough in the freezer or even in the refrigerator and leftover stroganoff, these go together quickly. I like to let the pie dough rest overnight and that means dinner can be ready within the hour. And if you have store-bought GF pie crust, so what? That’ll work quite well, too. Easy is a good word in my kitchen. I like easy.
And guess what? We have a new book coming September 2013 with tons of new recipes and a few updated versions of recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?). Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.
|Stroganoff Mini Pies, Gluten Free||
- 300 grams Canteen Flour (2⅓ cups)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon thyme
- Freshly ground pepper to taste
- 115 grams unsalted butter, cold (8 tablespoons)
- 48 grams shortening (Spectrum solid) (4 tablespoons)
- 35 grams cream cheese, cold (scant 2 tablespoons)
- 70-100 grams ice cold water (remove ice before weighing
- Leftover Beef Stroganoff (1/2 cup per pie)
- ½ pound ground beef or diced sirloin or leftover steak
- 8 ounce package sliced mushrooms
- 2-3 tablespoons white wine
- 8 ounces low salt chicken broth (1 cup)
- 4 ounces crème fraîche
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- Freshly ground pepper, to taste
- 1 extra large egg, beaten
- ½ teaspoon thyme
- In the bowl of a food processor blend together flour, sugar and salt. Cube butter, shortening and cream cheese. Add to the processor and pulse a few times until the mixture looks like uneven coarse crumbs. Begin with pouring about half the water down the chute while the processor is running and let it drip into the bowl. As soon as the dough begins to form a ragged bowl stop adding liquid. Place the contents on plastic wrap and knead just until all the dough comes together. Divide dough in half. Wrap and refrigerate dough for 4 hours minimum or overnight (better). Let dough warm up slightly before rolling. Divide each half into thirds. Roll out each piece between sheets of plastic wrap and place in a 4-inch tart pan. Press to fit and gather scraps which will become the lattice tops. Roll each group of leftover dough scraps into long ropes and flatten slightly. Place on plastic wrap and chill while preparing the filling. Place dough filled tart pans on a baking sheet in the refrigerator or freezer to chill while preparing the filling.
- In a pan sauté the beef with the mushrooms. Once the mixture has caramelized deglaze the pan with the white wine. Once that has evaporated, add the broth and bring to a low simmer until the liquid is reduced by a third. Turn heat to low and add crème fraîche, onion powder, and add salt and pepper to taste. Cool mixture slightly. Can be made ahead and refrigerated.
- Preheat oven to 350°F.
- Fill each chilled tart with a ½ cup of stroganoff – just to the top of each tart pan. Line with lattice ropes of dough and pinch edges to meet. Brush each tart with egg wash and sprinkle with thyme and coarse salt. Place tarts on baking sheet again and bake for 35-40 minutes or until the tops are dark golden brown and the filling is bubbling up through the lattice vents. Cool slightly and serve warm.