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Look what's back ... super pie.

Look what's back . . . supper pie Supper under a crust is an old-fashioned concept enjoying a revival in the West. You can either buy main-dish pies to take home and heat or create make-it-yourself versions offering preparation and reheating options that stretch over 3 days.

Three, flavorful choices flow: beef, chicken, and spinach. With a green salad, one makes a quick dinner.

Green Chili and Beef Pie

Green chili and beef filling (recipe follows) 1 cup (4 oz.) shredded cheddar cheese Cream cheese pastry (recipe follows) or 1 unbaked crust for a 9-inch pie, laid flat 1 large egg, beaten to blend

Pour filling into a 9-inch pie pan or dish. If made ahead, cover and chill up until next day> sprinkle with cheese.

On a lightly floured board, roll pastry into a 10-inch-diameter round. With a cooky cutter, cut 1 or 2 pieces from center of pastry or unbaked pie crust (see photograph below> reserve cutouts. Lay pastry over filling, fold edges under and flush with pan rim, flute firmly against rim> top with cutouts. If made ahead, cover and chill up to 2 days if filling is fresh, 1 day if filling was made a day ahead.

Set pie in a 10- by 15-inch baking pan. Brush pastry and cutouts with egg.

Bake in a 400[degrees] oven on the lowest rack until pastry is well browned and filling is hot in center, 40 to 55 minutes. If pastry rim or cutouts darken excessively before center is brown, drape rim and cover cutouts with foil.

If baked pie is made ahead, cool, over airtight, and chill up until next day. Reheat pie, uncovered, in a 350[degrees] oven until filling is hot in center, 30 to 40 minutes> lay foil over crust if it begins to darken too much. Spoon from dish. Serves 8 or 9.

Per serving: 447 cal.> 30 g protein> 24 g fat> 27 g carbo.> 684 mg sodium> 155 mg chol.

Cream cheese pastry. In a food processor or bowl, combine 1 1/4 cups all-purpose flour> 1/2 cup (1/4 lb.) butter or margarine, in chunks> and 1/o cup (about 3 oz.) neufchatel (light cream) cheese. Whirl or rub with fingers until coarse crumbs form. add 1 large egg> whirl or stir with a fork until dough holds together. Pat into a ball. If made ahead, chill airtight up to 3 days.

Green Chili and Beef Filling

2 pounds beef skirt steak or boned chuck, trimmed of excess fat, cut into 1-inch pieces 1 large onion, coarsely chopped 2 tablespoons soy sauce 2 cloves garlic, minced or pressed 1 teaspoon dry oregano leaves 1 package (10 oz.) frozen corn kernels 1 can (7 oz.) diced green chilies 3 tablespoons cornstarch 3/4 cup regular-strength beef broth

Place meat, onion, soy, 2 tablespoons water, garlic, and oregno in a 4- to 5-quart pan. Cover and bring to a boil over medium heat> let simmer 30 minutes. Uncover> boil over high heat until juices evaporate. When meat sizzles, add 1/4 cup water and stir to release browned bits> when liquid evaporates, repeat procedure once. Then add 1 cup water, cover, and simmer until meat is very tender when pierced, about 30 minutes. Sitr in corn and chilies.

Mix cornstarch with broth. Add about 2/o of the mixture to meat and stir until boiling. Let cool> stir in remaining mixture. Use to fill pie, preceding.

Chicken Pot Pie

1 tablespoon butter or margarine 1 large (8 oz.) onion, finely chopped 1 teaspoon dry thyme leaves 1 dry bay leaf 3/4 cup regular-strength chicken broth 3 tablesppons cornstarch 5 cups cooked chicken thigh chunks (2 lb. raw boned and skinned chicken thighs) 1 1 /2 cups thinly sliced carrots 1 package (10 oz.) frozen petite peas 1 cup unflavored nonfat yogurt

In a 4- to 5-quart pan over medium-high heat, combine butter, onion, thyme, and bay leaf. Stir often until onion is lightly browned, about 15 minutes. Add 1/3 cup water> stir to release browned bits, and cook until liquid evaporates.

Mix broth with cornstarch. To pan, add chicken, carrots, peas, yogurt, and 2/3 of cornstarch mixture> stir until boiling. Let cool> stir in remaining cornstarch mixture.

Follow recipe for green chili and beef pie (preceding) but use this filling. Makes 8 or 9 servings.

Per serving: 489 cal.> 37 g protein> 26 g fat> 26 g carbo.> 397 mg sodium> 178 mg chol.

Spinach Mushroom Pie

1 large (8 oz.) onion, finely chopped 1/2 pound mushrooms, thinly sliced 2 slices (about 2 oz. total) bacon, finely chopped 3 large cloves garlic, minced or pressed 2 tablespoons chopped fresh or 1 teaspoon dry tarragon leaves 2 packages (10 oz. each) frozen chopped spinach, thawed and moisture squeezed out 1 cup part-skim ricotta cheese 1 cup soft bread crumbs 2 large eggs 1/2 cup grated parmesan cheese 1/3 cup finely chopped parsley

In a 12-inch frying pan or 4- to 5-quart pan over medium heat, stir onion, mushrooms, bacon, garlic, and tarragon often until liquid evaporates and onion is golden brown, about 20 minutes.

Remove pan from heat. Crumble spinach and add to pan along with the ricotta cheese, bread crumbs, eggs, parmesan cheese, and parsley> beat to mix well.

Follow the recipe for green chili and beef pie (preceding) but use this filling and omit the cheddar cheese. Makes 8 or 9 servings.

Per serving: 351 cal.> 14 g protein> 23 g fat> 24 g carbo.> 404 mg sodium> 146 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1991
Words:924
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