Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz
Pies are always good. Everyone likes them. I had always been curious but the classic savory British pies. I also wanted to try them before I went back to the UK so that I could compare. I was not at all disappointed with them.
- 2 ½ cups flour
- 1 tsp salt
- 8 tbsp butter, chilled and diced
- 8 tbsp vegetable shortening, chilled and diced
- ½-3/4 cup cold water
- Place the flour and salt in the bowl of a food processor and pulse to combine.
- Scatter the pieces of butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal and no white powdery bits remain.
- Turn the mixture into a large mixing bowl. Sprinkle ½ cup water over the mixture and toss with a rubber spatula until the dough sticks together. If the dough is dry, add more water by the tablespoonful.
- Divide the dough in half, form into disks, wrap in plastic wrap and chill for 2 hours or up to 3 days.
Meat and Potato Filling
- 2 tbsp vegetable oil
- 6 oz chuck steak or beef for stew, diced into ¼-inch pieces
- 1 onion, finely chopped
- 2 tbsp flour
- 1 ½ cups chicken broth
- 1 medium red-skinned potato, peeled and diced into ¼-inch pieces
- 1 medium carrot, peeled and diced into ¼-inch pieces
- ¼ tsp ground sage
- Heat the oil in a deep pot. Add the meat and sear on both sides until crusty brown, about 4 minutes per side. Transfer to a bowl.
- Add the onions to the pot and sauté until well browned. Return the meat to the pot, sprinkle the flour over and mix with a wooden spoon until combined.
- Slowly pour in the chicken broth while stirring. Bring to a simmer and cook, stirring occasionally, for 1 ½ hours.
- Add the chopped potato and carrot, sage, salt and pepper and cook for another 30 minutes. Remove from the heat, transfer to another bowl and cool to room temperature.
Making the Pies
Pie crust (recipe above)
Meat and potato filling (recipe above)
- Preheat the oven to 350F (176C).
- Remove the chilled dough from the refrigerator. On a generously floured surface, roll out one of the disks very thin. Use a 6-inch saucer, mug or cookie cutter to cut out six circles. Fit the circles into a 6-cup muffin pan, leaving the overhang. Fill generously with the meat and potato filling.
- Roll out the second disk of dough. Use a 4-inch cup or cookie cutter to cut out six circles. Brush the overhanging dough with water and lay the circles over the filling. For each pie, fold the overhang over the top dough circle and press with your fingers to seal. Cut slits in the top of each pie to form vents.
- Bake for 1 hour in the preheated oven, rotating the pan halfway through the baking.
Comments: These pies do take a while to make but they are very much worth it. They are cute, yummy and perfect individual portions. When cooking the filling, I highly recommend keeping a constant watch over it; for stew-like dishes, I always constantly check on the meat mixture to make sure it doesn’t stick to the bottom of the pot or dries up. I definitely cooked the filling for a shorter period of time.