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Pot Pies

Beatrice Ojakangas
Illustrations by Sally Sturman
Copyright Date: 1993
Edition: NED - New edition
Pages: 112
https://www.jstor.org/stable/10.5749/j.cttttk3p
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  • Book Info
    Pot Pies
    Book Description:

    Beatrice Ojakangas dishes up forty varied recipes for pot pies, sure to please everyone’s palate, from Finnish Country Vegetable Pie to Chicken Pot Pie with Roasted Peppers, Herbed Leek and Chèvre Tart, Seafood Gumbo Pie, Venison Pot Pie, and Pizza Pot Pie. The ultimate comfort food, pot pies are a great way to create scrumptious new dishes from foods already in the cupboard.

    eISBN: 978-0-8166-9528-7
    Subjects: Anthropology

Table of Contents

  1. Front Matter
    (pp. [i]-[vi])
  2. Table of Contents
    (pp. [vii]-[vii])
  3. Introduction
    (pp. 1-5)

    Old cookbooks sometimes explained that a certain crackling, singing sound—like that of a blackbird—indicated that a pie was done. Perhaps this theory inspired the familiar nursery rhyme? While the idea of filling a pie with blackbirds may have been left to the storybooks, the practice of serving main-dish pies fit for a king is still going strong.

    Each ethnic group that settled in our country brought its own idea of what should be enclosed in a crust. The main-dish pies of the Greeks, Italians, French, Spanish, Mexican, Finnish, Russian, Moroccans, and English are just a few that are...

  4. Cheese, Egg, and Vegetable Pies
    (pp. 7-37)

    We have friends of Greek descent who serve crispy little feta-filled phyllo-crusted tarts calledtrigona tiropitteswhenever they have a party. I’ve included the nippy flavor of chopped green chiles and transformed the pastries into a pie, similar to Spanakopita, another favorite Greek specialty. This turned it into a tasty cross-cultural main-dish pie.

    18 sheets (¾ pound) phyllo pastry

    1 cup crumbled feta cheese

    1 cup ricotta cheese

    8 ounces cream cheese

    1 can (4 ounces) chopped green chiles, drained

    ¼ cup finely chopped scallions (green onions)

    2 eggs, lightly beaten

    ¼ cup chopped cilantro or fresh parsley

    ¼ cup...

  5. Chicken, Turkey, and Seafood Pies
    (pp. 39-63)

    Cooking a chicken whole with bell peppers in a searingly hot oven develops a rich flavor. Often, I roast the chicken and peppers a day ahead of time before adding them to the mushroom sauce. I also bake the pastry crusts ahead and add them to the pie just before serving so that they stay crisp.

    1 (3- to 3½-pound) whole chicken

    2 bell peppers (1 red and 1 yellow)

    1 recipe Lemon Pastry (page 94)

    1 large sweet onion, sliced thickly

    ½ pound fresh mushrooms, cleaned and sliced

    2 tablespoons all-purpose flour

    1 cup dry white wine

    1 cup...

  6. Meat Pies
    (pp. 65-91)

    Southwestern? Tex-Mex? However you would classify this pie, it has an enticing flavor and festive color. To make it ahead of time, either make the filling and the pastry and refrigerate them separately, then assemble and bake the pie before serving;orassemble the whole pie, then wrap and freeze it. If frozen, add another 25 to 30 minutes to the baking time.

    1 tablespoon corn oil

    1 pound lean boneless beef top round steak, in ½-inch cubes

    ½ cup chopped red bell pepper

    ½ cup chopped green bell pepper

    ½ cup chopped onion

    ½ pound fresh mushrooms, cleaned and...

  7. Basic Pastries for Pies
    (pp. 93-99)

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

    2 cups all-purpose flour

    ½ teaspoon salt

    ¾ cup (1½ sticks) 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 of the ice water together. Sprinkle the liquid over the flour mixture and mix just until the...

  8. Acknowledgments
    (pp. 100-100)
  9. Index
    (pp. 101-104)