Lentil Chili Pie with Corn Bread Crust

 

                This delicious, spicy vegetable chili can be made ahead, actually becoming more flavorful over two or three days. Be sure the chili is good and hot before you turn it into a deep casserole and top with the corn bread batter.

Makes 8 servings

• 1 large onion, chopped (about 2 cups)
• ¼ cup vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• One-eight teaspoon dried red pepper flakes
• 5 cups vegetable broth
• 2 cups lentils, picked over and rinsed
• 1 can (14 oz) whole tomatoes, chopped, including juice
• 2 bell peppers (1 green and 1 yellow), chopped
• 3 celery stalks, chopped
• 1 recipe Corn Bread Crust (recipe below)

1. In a Dutch oven or deep, heavy pot, cook the onion in the oil for 10 minutes over low heat ; add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes.
2. Cook, stirring, for 3 minutes ; stir in the chicken broth, lentils, and tomatoes.
3. Simmer 40 minutes ; add up to 1 cup water if the mixture becomes dry.
4. Add the bell peppers and celery, and simmer for 15 minutes longer (at this point the chili can be cooled and refrigerate).
5. Turn the chili into a 3-quart deep casserole (reheat firstif refrigerated).
6. Preheat the oven to 400F (200C).
7. Drop the Corn Bread batter by spoonfuls over the chili.
8. Bake for 30 minutes or until a wooden pick inserted into the corn bread comes out clean.

Corn Bread Crust

                This is a quick, stir-together crust that makes a soft, corn bread-like topping. It's great for an old-fashioned pot pie, chili, or chicken or turkey casserole.

Makes enough for 1 pie topping

• 1 cup all-purpose flour
• 1 cup stone-ground white or yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup milk
• 3 tablespoons vegetable oil

1. Measure flour, cornmeal, sugar, baking powder, and salt into a mixing bowl ; blend well.
2. Stir together the egg, milk, and oil and mix into the dry ingredients just until combined.
3. Cover and chill.

BON APPÉTIT

Country-Style Herbed Potato Pie

 

                Use Idaho Russets in this pie for the best result. Note that the first baking is done without the egg and cream custard, which is added through a hole in the top crust after the potatoes are tender. Sliced tomatoes with a basil vinaigrette are the perfect accompaniment.

Makes 6 to 8 servings (One 9-inch pie pan)

• 1 recipe Lemon Pastry, click here for recipe
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 pounds baking potatoes, peeled and sliced one-eight inch thick
• 1 cup shredded Swiss cheese
• 6 ounces cooked ham, cut into ½ x 4-inch slices
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons butter, cut into ½-inch pieces
• 1 egg, neaten with 1 teaspoon water, for glaze
• 2 egg yolks
• ½ cup heavy cream

1. Roll out half the pastry and fit into a 9-inch pie pan.
2. Preheat the oven to 425F (210C).
3. In a small bowl, combine the herbs and set aside.
4. Layer one-third of the potatoes in the pie shell ; sprinkle one-third each of herbs, cheese, and ham.
5. Sprinkle each layer lightly with salt and pepper ; repeat layering.
6. Dot the top with butter.
7. Roll out the remaining pastry to fit the top ; moisten the edges with the egg glaze and seal.
8. Cut a ½-inch round hole in the center of the pastry to make a vent, insert small metal funnel, then brush the crust with the egg glaze.
9. Bake for 30 minutes, then reduce the temperature to 350F (180C) for 20 to 30 minutes, until the potatoes are tender.
10. Beat egg yolks and cream ; pour mixture into the funnel in the pastry.
11. Remove the funnel and shift the pan to distribute the cream ; bake about 10 minutes longer.
12. Cool at least 10 minutes before slicing.

BON APPÉTIT

Pork Pot Pie with Peppered Corn Bread Crust

 

                There's a lot of flexibility to this recipe. Season it up or down using your favorite chili recipe as a guide. Bake it either in individual portions or in a 2½-quart dish. You can make the meat mixture ahead and refirgerate it a day or so before adding the biscuitlike cornmeal topping. Chilled, it will take a few extra minutes to bake, A great cold-weather dish!

Makes 6 generous servings

• 1½ pounds lean ground pork
• 1 cup chopped onion
• 1 large bell pepper, chopped
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 package (10 oz) frozen corn kernels, thawed
• 1 tablespoon cornmeal
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon hot pepper sauce
• ½ teaspoon ground allspice

Peppered corn bread crust

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3 tablespoons butter, melted
• ¾ cup milk
• 1 egg, lightly beaten
• ½ cup shredded Monterey Jack cheese
• 1 can (4 oz) green chili peppers, chopped and drained

1. In large, heavy, nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked ; stir in tomato sauce, tomato paste, corn, cornmeal, Worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice.
2. Simmer for 30 minutes, stirring occasionally ; spoon the mixture into 6 individual pots or into one 2½-quart casserole. (Refrigerate at this point if desired.)
3. Preheat the oven at 400F (200C).
4. For the crust, stir the flour, cornmeal, sugar, and baking powder together in a large mixing bowl ; stir in butter, milk, and egg together in another bowl, and add to the dry ingredients, stir until just blended.
5. Stir in the cheese and chili peppers.
6. Drop large spoonfuls of the crust mixture onto the pork mixture ; bake for 10 minutes.
7. Reduce the oven temperature to 350F (180C), and bake for 30 minutes longer or until the filling bubbles and the crust is lightly browned.

BON APPÉTIT

Ham and Cheese Pie

 

                This is a great pie to make when you have leftover cooked ham.

Makes 6 to 8 servings (One 9- or 10-inch quiche pan or pie pan)

• ½ recipe Lemon Pastry, click here for recipe
• 1 tablespoon coarse-grain mustard
• 1 tablespoon butter
• 1 cup chopped fresh mushrooms
• 1 cup chopped green onions
• ¼ cup chopped fresh parsley
• ½ cup heavy cream (35%) or undiluted evaporated milk
• 1 cup shredded provolone or mozzarella cheese
• ¼ cup freshly grated asiago, Parmesan, or Romano cheese
• 3 large eggs, lightly beaten
• 2 cups groud cooked ham, turkey ham, or smoked turkey breast
• 1 large tomato, cut into 12 wedges

1. Roll out the pastry and fit into a 9- or 10-inch quiche pan or pie pan.
2. Prebake it, click here for the technique.
3. Brush the inside of the baked shell with the mustard.
4. Preheat the oven to 350F (180C).
5. In a large, nonstick skillet over medium heat, melt the butter and sauté the mushrooms and green onions for 5 minutes, or until tender.
6. Turn the vegetables into a mixing bowl and add the parsley, half of the shredded provolone or mozzarella, the grated asiago, eggs, and ham ; mix well.
7. Turn the filling into the pie shell and smooth the top.
8. Bake for 35 to 40 minutes, until a knife inserted in the center of the pie comes out clean ; remove the pie from the oven and arrange the tomato wedges over the top.
9. Sprinkle with the remaining shredded cheese ; return to the oven 5 to 10 minutes longer, until the tomatoes are hot and the cheese is melted.
10. Serve chilled, room temperature, or warm, cut in wedges.

BON APPÉTIT

Salmon - Wild Rice Pie

 

                Salmon pies are a Finnish favorite. For appetizers, just fill little rounds of pastry with the mixture.

Makes 6 to 8 servings (One 9- or 10-inch quiche pan or pie pan)

• 1 recipe Lemon Pastry, click here for recipe
• 2 tablespoons butter
• 3 green onions, cleaned and chopped
• ½ pound fresh mushrooms, cleaned and chopped
• 1 teaspoon salt
• 1 teaspoon dill weed or dried thyme leaves
• 2 cups cooked wild rice
• 3 large eggs
• 4 cups cooked, boned, and flaked salmon
• 1 cup sour cream

Glaze

• 1 large egg
• 1 tablespoon milk or water

1. Preheat oven to 400F (200C).
2. Roll out half of the pastry on lightly floured surface and fit into a 9- or 10-inch quiche pan or pie pan.
3. In heavy, nonstick skillet, melt the butter over medium heat ; add the green onions and mushrooms and cook, stirring occasionally, for about 5 minutes, or until the green onions are tender and the mushrooms are soft.
4. Remove the pan from the heat and cool.
5. Stir the salt, dill, wild rice, and 1 lightly beaten egg into the cooked vegetables ; turn the mixture into the pastry-lined pan.
6. In a medium-sized bowl, lightly beat the 2 remaining eggs and mix them gently with the salmon ; spread the mixture over the wild rice mixture in the pan.
7. Spread the sour cream evenly over the top.
8. Roll out the remaining pastry and fit it over the filling ; fold the edges over and crimp to seal well.
9. For the glaze, mix the ingredients and brush over the top of the pie ; pearce the top all over with a fork and bake the pie for 35 to 40 minutes or until golden.
10. Serve warm or at room temperature with a dollop of sour cream, if desired.

BON APPÉTIT

Asparagus Tart

 

                Serve this tart for breakfast or brunch. Make it a day in advance and reheat in a 350F (180C) oven for 10 to 15 minutes.

Makes 6 servings

• ½ recipe Lemon Pastry, click here for recipe
• 1½ pounds fresh asparagus, cleaned and trimmed
• 4 ounces cream cheese, at room temperature
• 3 eggs
• 1 cup heavy cream (35%)
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• ¼ pound thinly sliced prosciutto or shaved ham, cut into one-eight-inch strips
• One-third cup freshly grated Parmesan cheese

1. Fit the pastry into a 10-inch tart pan with a removable bottom ; trim the edges and place in the freezer for 10 minutes.
2. Cut 2½ inches off the asparagus tips and cut the stems into 2-inch pieces.
3. Blanch the asparagus in boiling water for 2 minutes, just until crisp-tender ; drain and plunge them into cold water to stop the cooking and drain well.
4. Preheat the oven to 425F (220C).
5. Blend the cream cheese, eggs, cream, salt, and pepper until smooth.
6. Arrange the sliced asparagus stalks and ham on the pastry, pour in half the egg mixture ; bake 15 minutes, then remove from the oven.
7. Add the remaining egg mixture and arrange the asparagus tips on top of the pie ; sprinkle with the Parmesan cheese.
8. Reduce the oven temperature to 375F (190C) and bake for 40 minutes or until a knife inserted just off center comes out clean.
9. Cool 15 minutes before serving in wedges, either warm or at room temperature.

BON APPÉTIT

Swiss Mushroom Pie

 

                A slice of this pie, either hot or cold, makes a nice lunch with a green salad.

Makes 8 servings (9-inch pie pan)

Swiss cheese press-in crust

• 1 cup all-purpose flour
• 6 tablespoons chilled butter, sliced ¼-inch thick
• ½ cup shredded aged Swiss cheese
• ¼ cup sour cream

Mushroom filling

• 1 tablespoon butter or vegetable oil
• 2 garlic cloves, minced
• 1 pound (450 gr) fresh brown or white mushrooms, cleaned
• 1½ cup shredded aged Swiss or Emmentaler cheese
• 1 teaspoon salt
• ½ cup light cream or milk
• 2 eggs, lightly beaten

1. Preheat the oven to 425F (220C).
2. For the crust, measure the flour into a large bowl ; cut in the butter until the mixture ressembles coarse crumbs.
3. Blend in the cheese and sour cream until the mixture ressembles moist crumbs.
4. Press the crust into a 9-inch glass or porcelaine quiche pan or pie pan ; bake it for 10 minutes or until lightly browned.
5. For the filling, heat the butter in a heavy skillet ; add the garlic and stir over low heat for 2 minutes.
6. Add 8 mushroom caps to the pan and cook just until glazed, 1 to 2 minutes ; remove them and reserve.
7. Slice the remaining mushrooms with stems and add to the pan ; cook and stir until the mushrooms are browned and any released liquid has evaporated.
8. Sprinkle half the cheese over baked crust ; top the cheese with the mushrooms, then the remaining cheese.
9. Mix the salt, cream, and eggs, and pour into the pan, covering the ingredients evenly.
10. Bake for 25 to 30 minutes or until a knife inserted just off center comes out clean.
11. About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
12. Serve the pie hot or at room temperature.
13. The pie can be baked a day ahead, refrigerated, and warmed in a 300F (150C) oven for 10 minutes before serving.

BON APPÉTIT

Piperade Pie

 

                Piperade is a classic dish of the Basque region in France, made with tomatoes and sweet peppers cooked in olive oil. Ham, bacon, onions, garlic, and other vegetables are often added, and when bound with eggs, the mixture makes a great omelet. Here, it has turned it into a quichelike pie.

Makes 6 to 8 servings (9-inch pie pan)

• ½ recipe Lemon pastry, click here for recipe
• ½ cup grated sharp cheddar cheese or aged Swiss cheese
• 2 tablespoons olive oil
• 1 small red bell pepper, seeded, stemmed, and coarsely chopped
• 1 small yellow bell pepper, seeded, stemmed, and coarsely chopped
• 1 medium onion, coarsely chopped
• ¼ cup chopped green onions
• 2 garlic cloves, minced
• 6 plum tomatoes, peeled, seeded, and chopped
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Pinch of dried red pepper flakes
• 3 whole eggs, lightly beaten
• 3 egg whites, lightly beaten

1. Prebake the pie shell in a 9-inch pie pan (click here for the technique).
2. While the crust is still hot, sprinkle the cheese evenly over the bottom ; lower the oven temperature to 350F (180C).
3. In a large nonstick skillet, heat the oil ; add the red and yellow peppers, onion, and green onions and cook over medium heat, stirring, for 10 minutes, until soft but not brown.
4. Add the garlic, tomatoes, basil, salt, pepper, and red pepper flakes ; cook 10 minutes or until the liquid evaporates.
5. Cool 15 minutes, then stir in the eggs and spread the mixture in the pastry shell ; bake at 350F (180C) for 30 minutes, until set, or until a knife inserted just off the center comes out clean.
6. Serve at room temperature, cut into wedges.

BON APPETIT

Spiced shepherd's pie with feta-potato topping

                The original shepherd's pie is an unpretentious combination of ground cooked lamb mix with leftover garvy and onions, and topped with mashed potatoes. This recipe is a little more exciting, with a decidedly Greek flair.

Makes 8 servings

• 1 tablespoon olive oïl
• 2 garlic cloves, minced or pressed
• 1 large onion, chopped
• 2 pounds (1 kg) lean ground lamb
• 2 teaspoons crumbled dried mint
• 1 teaspoon ground cinnamon
• 1 teaspoon oregano leaves
• ½ teaspoon ground allspice
• 4 plum tomatoes, peeled, seeded and chopped
• Salt and freshly ground Pepper to taste
• ¼ cup parmesan cheese

Feta potato topping

• 6 large potatoes, peeled and cubed
• 2 tablespoons butter
• Salt and black pepper to taste
• ¼ cup parmesan cheese
• 2 cups feta cheese, crumbled

1. In a large skillet, heat the olive oil, add garlic and onion and cook for 1 minute.
2. Add the lamb and cook, stirring, until the lamb is no longer pink.
3. Drain off any excess fat, add the mint, cinnamon, oregano, allspice, tomatoes, and salt and pepper.
4. Stir in the parmesan cheese.
5. Butter a 2-quart casserole and turn the mixture into it.
6. Preheat the oven to 400F (200C).
7. For the topping, put the potatoes into a pot with water to cover, cook for 15 to 20 minutes or until tender.
8. Drain, reserving some of the liquid.
9. Beat with an electric mixer, adding the butter, salt and pepper, and enough cooking liquid so that the potatoes become fluffy.
10. Blend in the parmesan and feta cheeses.
11. Spoon the potato mixture over the lamb mixture in the casserole and bake for 35 to 40 minutes or until lightly browned.

BON APPETIT   

Deep-dish spinach pie

                When this square pie is chilled, it is easy to cut ito 2-inch squares for appetizers. For a main dish, however, it is best served either hot or at room temperature. Garnish the servings with a dollop of sour cream or plain yogurt and a sprig of fresh basil.

Makes 8 servings

• ½ recipe lemon pastry (click for recipe)
• 1 tablespoon Dijon mustard
• 2 pounds fresh spinach, cleaned and stemmed
• ½ teaspoon dried tarragon
• ¼ cup lemon juice
• 1 cup crumbled feta cheese
• 4 eggs
• 1½ cups heavy cream or evaporated milk
• ½ cup sour cream
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg

1. Prebake the pie shell (click here for the technique)
2. Brush the pastry with the mustard and return to the oven 400F (200C) until set and dry, about 5 minutes and lower the oven temperature to 375F (180C)
3. Put the spinach into a large pot with just the water still clinging to the leaves.
4. Cover and cook over medium-high heat until the spinach is wilted, 2 to 3 minutes.
5. Drain well and chop coarsely.
6. Mix in tarragon, lemon juice and feta cheese.
7. Whisk together the eggs, cream or evaporated milk, sour cream, salt and nutmeg.
8. Turn the spinach into the partially baked pastry shell and pour the egg mixture over the top.
9. Bake until puffed all over and lightly browned, 45 to 50 minutes.
10. Cool about 15 minutes before cutting.

BON APPETIT

Prebaking a pie shell

                Many pot pie recipes call for a partially baked pie shell. To prebake an unfilled crust, roll out ½ of a pastry recipe, and fit it into the appropriate size pan. Crimp the edges decoratively. Line the dough with foil or wax paper and fill with uncooked beans or rice. Bake in a preheated 425F oven for 12 minutes or until the edges are golden.

                Remove from the oven and carefully remove the beans or rice and foil. The interior of the pie shell will be pale in color but set, and will bake further with the filling.

Prebaking a pie shell on video, click here

BON APPETIT

Zucchini quiche

                   This is perfect for a Sunday brunch served with sausages and a platter of fresh fruit.

Makes 6 to 8 servings

• ½ recipe Lemon pastry (recipe here)
• ¼ cup freshly grated Parmesan cheese
• ¼ cup shredded sharp cheddar cheese
• ½ cup seasonned dried bread crumbs
• 2 eggs
• 1½ cups sour cream
• 2 tablespoons chopped chives
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black Pepper
• 1½ pounds zucchini, cut in ¼-inch slices

1. Roll out the pastry to fit into an 11-inch tart pan with a removable bottom.
2. Preheat the oven to 450F.
3. Mix the cheeses with the bread crumbs, sprinkle ½ cup of the mixture evenly over the bottom of the pastry.
4. In a bowl, beat the eggs, sour cream, chives, flour, salt and pepper together.
5. Arrange one-third of the zuchini slices over the cheese mixture in the pastry-lined pan.
6. Cover with one-third of the sour cream mixture.
7. Repeat layering until the zucchini and egg mixture are used up.
8. Bake 10 minutes; reduce the oven temperature to 325F and bake for 40 minutes more or until the pie is set.
9. Cool for at least 15 minutes and cut into edges to serve, either warm or at room temperature.

BON APPETIT

Shrimp pie with dilled havarti and roasted peppers

                Danish dilled havarti cheese imparts a creaminess and subtle herby flavor to this quichelike shrimp pie.

Makes 6 to 8 servings

• ½ recipe lemon pastry
• 2 teaspoons Dijon-style mustard
• 1 cup diced Danish dilled havarti cheese
• ¾ pound medium shrimp, cooked, shelled, and deveined
• 3 scallions (green onions), thinly sliced
• 1 cup half-and-half or light cream
• 3 large eggs
• 1 yellow bell pepper, roasted, seeded, and sliced (click here for roasting technique)
• 1 red bell pepper, roasted, seeded, and sliced (click here for roasting technique)

1. Preheat the oven to 400F.
2. Roll out the pastry on a lightly floured surface and fit it into a 9-inch pie pan ; flute the edges.
3. Brush the bottom and sides of the pastry with the mustard.
4. Scatter half the cheese on the pastry, top evenly with the shrimp, then sprinkle on the remaining cheese and the scallions.
5. In a bowl, whisk together the cream and eggs, pour over the filling.
6. Arrange the yellow and red bell peppers decoratively over the top of the pie and press into the creamy mixture slightly.
7. Bake for 30 minutes or until a knife inserted in the center of the pie comes out clean.
8. Serve hot or at room temperature.

BON APPETIT

Herbed leek and chèvre tart

Makes 6 servings

- ½ recipe lemon pastry
- ½ cup butter
- 6 medium leeks, white part and 2 inches of green, cleaned and sliced
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 7 ounces goat cheese (chèvre)
- 2 tablespoons minced fresh chives
- ½ cup fresh bread crumbs
- 2 tablespoons minced fresh chervil or parsley

1. Prebake the pastry shell in a 9-inch pie pan in a 425F oven for about 10 minutes.
2. In a large skillet, melt the butter , add the leeks and cook over medium heat for about 5 minutes by stirring it.
3. Add the vinegar, salt and pepper, reduce heat to low and cover; cook until the leeks are very soft and tender, about 35 minutes.
4. Increase the heat to high, add the cream and cook, stirring, until the cream is absorbed, about 1 minute.
5. Remove from heat and cool.
6. Crumble the cheese over the bottom of the cooled tart shell.
7. Top with the leek mixture, mounding it slightly in the center, sprinkle the mixture with the chives and bread crumbs.
8. Dot with 2 tablespoons of ¼-inch cubes butter.
9. Bake the tart in a oven 350F about 15 to 20 minutes, until golden brown and heated through.
10. Garnish with the chervil or parsley.
11. Serve warm or at room temperature.

BON APPETIT

Lemon pastry

   

                This is one favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.

Makes enough pastry for 1 double-crust pie.

- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup chilled unsalted butter, in ½-inch slices
- 1 egg, lightly beaten
- 2 teaspoons fresh lemon juice
- 4 to 5 tablespoons ice water

Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs.

With a fork, stir the egg, lemon juice and 2 tablespoons ice water.
Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.

Cover and chill for 30 minutes or untilfirm, and use as directed in recipes.

BON APPETIT