Saturday, December 29, 2012

Christmas in a Pie Shell

This recipe was a fridge-clearing miracle. Make a basic pie-crust and pre-bake it to 70% doneness. You want the base to include sautéed,  finely diced:  onions, carrots, celery, garlic, mushrooms, dried-thyme, etc. Add the leftover meat of your choice (brisket, Italian sausage, Christmas-turkey, etc.) and thicken the whole mixture with a roux. There should be enough to fill 2/3 of the pie. Let this cool and stiffen while you make the next layer. Otherwise, pouring the hot mixture into a recently cooked shell will make for a soggy pie. For a topping, use leftover mashed-potatoes... but as we did not have these, I just made a speedy sweet-potato mash with butter and a dash of maple. Fill the remaining 1/3 of the pie and put a little more on to get  the "rounded" look. Bake at 350 degrees F. for 30 minutes more. If you're not dead tired and over-partied at this point, you may consider making a gratin or cheesy topping for the pie. A few parsley-sprigs wouldn't hurt your detox-mission either. Serve wedges of this dish with seasonal greens.


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