Anyway you slice it, pie is great!
I can tell you the exact moment I fell in love with the concept of making pot pies. Me, the wife, and her cousins were at Fremont Oktoberfest partaking in all types of great microbrews. Instant classics like Pumpkin Spice beer, Chocolate Pecan Porters, Coffee Stouts, and Mango Hefeweizens. You know, diet beers that people enjoy when summer turns to fall, tank tops turn to hoodies, and bikini season turns to “who gives a sh*t, I’m cold!” There you can find various heady uber-microbrews with their hippy dippy organically sustainable, locally sourced, gluten free beers which I guess are supposed to make you feel like Ghandi when you drink it. Then there are your more established breweries like Kona, Deschutes, and New Belgium which are always solid performers. But for me, the real stars of the show are the tents at the very end. I’m talking about waaaay back in the corner where it’s dark and you can’t see much. You ask is that a rat, or a squirrel that just ran over my foot? A spot where the skinny jeans and f*cked up lumberjack beards fade (I say that out of jealousy that I can’t grow a righteous beard). That heavenly place where the girls who dress lovely but look snotty and bored are nowhere to be found. I’m talking about the spot where all you see are straight up German beers. Brewery names that can’t be pronounced and have more umlauts than syllables. Former East Germany beers that when spoken sound like you are about to fall down and have a seizure. Say it with me, “Leinenspatenundmirnachthausegehen” and tell me you don’t sound housed or like you are speaking in tongues. Those beers are where it’s at! All the strong stuff that tastes like 1972 Berlin Wall. Drink it and say “Well Leider my Hosen!” After all that frivolity, we did a bit more bar hopping. The night is mostly a blur but I recall like 6 of us taking shots from a ski then heading out to find something to eat. Now, our cousin is like a walking resource for the coolest, newest places so we trusted him when he yelled out “Oh my God! I want Pie!” aaaand….then he ran off into the night…..I think he did that leprechaun jumpy thing where you leap up, click your heels together and let out a “tee-hee.” This was great since normally he is so reserved. We loved seeing him so animated over anything, even pot pies. However, when we got there, we understood what he meant. Tucked away on the side of this building in Fremont is a whole in the wall establishment called “Pie.” That’s all it is. It’s a place that serves pot pies. Sweet, savory, amazing pot pies that are worth the drunken hike, or sober saunter. One taste of my British beef and potato pot pie and I was hooked. I knew right then and there I had to make these at home. Sooo, I did. I threw in my own style and came up with these two pies, which are my favorite to make.
What’s that bruh? You like beef?
- 2 packs of pie crust
- 2lbs smoked coffee cocoa rubbed shredded beef (or hamburger or any other beef you like)
- Mashed potatoes (I took 2 large russet potatoes and made them into mashed potatoes)
- ½ Onion rough chopped
- 1 pack of mushrooms rough chopped
- 1 can of beef gravy
If you want to know how to make the coffee cocoa rubbed beef I used, you can see the link over in the “Videos” tab.
Add a large spoonful of butter to a medium frying pan over high heat. When the butter is melted, add in onion and mushrooms and sauté until soft, about 4 minutes and remove from heat. Combine the meat, onion, and mushrooms in a pot and add half of the gravy and stir. Cut the pie crust in half (using a pizza cutter for this makes it easier) and using a rolling pin, go over the crusts two times. Take 2 big spoonfuls of mashed potatoes and place in the middle of the crust, top with two scoops of meat mix, spoon over 1 scoop of the gravy, and fold the pie crust over. Pinch along the sides to seal and put on a cookie sheet. I’m still not great at this, so mine tend to look funky. I just try and get it so nothing comes out when it cooks. I’ll know I’ve got it right when you can eat it with your hands. Until then, I just use a plate and fork. Preheat oven to 400 and cook until the crust is golden brown.
Chicken in my Pie
- 1 pack of filo dough
- Cupcake tin (bigger cupcake is better)
- 3 chicken thighs cut into small cubes
- 3 red potatoes, fine cut skins kept on
- ½ onion fine chopped
- 1 carrot fine chopped
- 2 cups water
- 2 cups heavy cream
- 1 tbsp. Onion powder
- 1 tbsp. Garlic powder
- Salt to taste
- 1 tbsp. Pepper
- 1 tbsp. Paprika
Add chicken, potatoes, onion, carrot, water and all spices cook until boiling, then reduce to low heat cover and simmer until potatoes and carrots are soft, about 20 minutes. Add cream and let simmer for another 10 minutes. At this point, taste the mix. If you want add more spices or salt. When done, remove from heat. Next, using cooking spray or oil, line a thin amount of oil in the cupcake tins, so they come out easy when cooked. Taking 4 filo dough sheets place them in a cupcake hole and gently push down to create a pocket to put in the mix. Spoon in about 3-4 large scoops of mixture. Fold over one edge of the dough, brush on a bit of olive oil, and fold another edge, brush with olive oil, repeat until all edges are sealed. Preheat oven to 400 and cook until filo dough is golden brown.
You know, as much as I like to cook and write about it, I really don’t like having to figure out measurements. The main reason is I don’t ever measure things out. Over time, I’ve learned to figure out how it’s going taste by looking how much seasoning I’ve added. But because I want to be helpful I put the measurements in. You’re Welcome! However, I apologize in advance if it is too little amount of spice, just keep tasting along the way and you can figure out how you like it. Kind of like dating!! Ok so if you decide to try these recipes, take it easy, have fun and I catch you later.
We all start somewhere
Pretty maids all in a row!
Add the cream so yummy!
Onion and Mushroom are Beef’s friends
Oh man! Looks like chocolate sauce
I’d sleep on that pillow!
Time to get in the oven
Ready to eat?
Ready to eat?
I am again!