Sunday, October 9, 2011


Thanksgiving is today and what better way to spend the day before Thanksgiving than by baking pies?

I made some dough from scratch -- a deep dish pate brisee dough, and then made a deep dish apple pie which was flambeed in brandy. When it was finished, I cut pieces of dough out with the cookie cutter and glazed it all in egg yolk.  Sadly, the braid around the border of the crust fell off because I was stupid and didn't glaze before placing. Herp derp. At least it still looks nice.

After the pie was done I had dinner to make. There were three adults and only three tiny pork tenderloins.  I decided the best course of action was to use the rest of my pie dough and made three pork pot pies. It was actually super easy.


Pie dough

3 small pork tenderloin medallions, chopped into tiny pieces
A sprig of fresh thyme and a sprig of fresh chopped rosemary
1 clove of garlic
1 egg, beaten

1 egg yolk
2 tbsp water
salt and pepper - a pinch of each

Make the dough an hour earlier and cut circles about four inches bigger than the pie plate you're using. I used creme brulee dishes.
Cut a second circle of dough per creme brulee dish about an inch around the actual size and place to the side.
Centre the dough on the creme brulee dish and trim the edges
Combine the filling in a bowl and spoon the filling into each bowl.
Mix the egg yolk with the water and brush the rim of the dough
Place the smaller circles of dough over top of the creme brulee dishes and pinch until sealed
Brush the tops of the pies with the egg/water mixture
Poke a small hole in the middle of each pie to allow heat to escape
Put in the oven for 35 mins  at 350 degrees.

It wasn't perfect but it was still tasty. I'll try to make it a bit saucier next time and will post how it goes.  Still, the pastry was flaky and delicious and the meat was seasoned perfectly. A perfect dinner with mashed potatoes and garlic sauteed carrots and broccoli.

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