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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper! Ingredients:
crust: |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup shortening |
5 to 6 tablespoons cold water |
1 egg |
1 tablespoon vinegar |
filling: |
1-1/2 cups cubed peeled potatoes |
1/2 cup thinly sliced carrots |
1/4 cup thinly sliced celery |
1/4 cup chopped onion |
1 cup water |
2 cups diced cooked pork |
3/4 cup pork gravy |
1/2 teaspoon dried rosemary, crushed, optional |
1/4 teaspoon salt |
1/8 teaspoon pepper |
half-and-half cream, optional |
Directions:
1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.
2. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside.
3. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.
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