For the pie crust:
- 300g all-purpose flour (2.5 cups)
-150g lard (2/3 cup)
- 3/4 tsp salt
- cold water as needed
For the pot pie:
- 1 lb ham steak
- 1 leek, white parts sliced thinly (or substitute onion)
- 1-2 tbsp chopped garlic
- any seasonal vegetables (asparagus, peas, squash, mushroom, carrot, celery, etc)
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1/2 cup cream, milk, or half and half
- some fresh, chopped parsley
- salt to taste
Directions:
- Preheat oven to 425F.
- In a food processor add all the pie crust ingredients until the dough comes together. Divide into two equal pieces, roll into a ball, then flatten into a disc and refrigerate until ready to fill the pie.
- Sauté onions until softened, add cubed ham and vegetables (not peas yet) and cook for a few minutes.
- Add garlic and flour, cook for 1 minute.
- Add chicken stock and milk (or cream) slowly, whisking to prevent lumps. Cook until it thickened, then add peas.
- Place one pie crust on the bottom of a pie dish, pour in the pot pie filling, then cover with the second crust. Crimp edges and brush with egg wash.
- Bake for 30 minutes or until crust is golden brown.
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