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| permlink | strange-food-in-a-strange-place-pot-pie-in-mexico |
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| title | "Strange Food in a Strange Place: Pot Pie in Mexico" |
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| body | "<html>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14725766_316787682033263_7084813775674231043_n.jpg?oh=770fde7da513341657517bf518f3f4f7&oe=588B32EA" width="960" height="540"/></p>
<p>One of my favorite things to make and serve here in Mexico is Chicken Pot Pie. It does have something to do with my love of pie, and the fact that no one else I know can produce a pot pie here with the same quality. I served it to a local friend, who said that he hasn't had anything like it here in Acapulco, and he eats out a lot. This happens to be a favorite that I serve at my little hilltop restaurant, being comfort food for many expats here in Acapulco. Sometimes in life you're left low on meat, and completely out of chicken in my case, left to improvise with what you have on hand. I had one italian sausage left and I made it work with this pie, which utilizes chicken bullion for flavoring. Lots of vegetables, coupled with high quality butter make it a delicious rich pie despite the lack of meat. I first made this dish when I was vegetarian, to be honest. </p>
<p>I made this yesterday and it was the first thing we ate at our new table featured in the last article I posted, here: .I started with 225 grams of La Gloria butter, 2.5 cups of flour, 1 tsp salt and ice cold water for the pie crust. The amount of water is kind of unspecific and depends on texture, it's added a bit at at time until desired texture is achieved. The filling had: about 1 kilo of potatoes, 3 carrots, celery stalks, 1 italian style sausage, 2 chicken bullion cubes and corn starch. I also use pepper and garlic powder as flavoring agents.</p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-0/p240x240/14695458_316787002033331_7197511983480282284_n.jpg?oh=b9f089a7daae46ee7afdf02f633a7e05&oe=589CAD0E" width="240" height="426"/></p>
<p>Making a good pie crust can be a tricky thing for many. The idea is to evenly distribute the butter through the flour without melting the butter, it leaves you with flat sheets of butter with flour inbetween them, which leads to flaky crusts. I use a fork with my limited tools, but a metal potato masher is ideal, or a pastry cutter if you have one. Cube the butter and add it to the flour, now combined with the salt. Use the masher or fork to combine the flour and butter. It's finished when it's a slightly yellow tinted crumbly mixture. Add cold water by the tablespoon until it forms a firm ball. Cover and put in the fridge for a half hour to an hour to chill.</p>
<p>In the meantime, chop some potatoes into centimeter sized cubes and slice some carrots pretty thin. Put this in a large pot and fill with water until everything is covered. Add 2 bullion cubes and a decent amount of garlic powder and black pepper and boil on high until everything is soft. </p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14702467_316787075366657_949369127366465046_n.jpg?oh=38bb0424967e1712a108842e6df05d42&oe=58A6A1A2" width="540" height="960"/></p>
<p>In another pan, put a few tablespoons of butter to melt. Add a medium sized white onion that's been chopped and the italian sausage, now finely chopped. Chop the carrot and add that too and sautee until it's all soft. A note to add here is that if you want to make this as a vegetarian, use vegetarian bullion or broth and no meat at all. With enough vegetables, it makes for a hearty vegetarian meal. </p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14718872_316786925366672_6657254876013695941_n.jpg?oh=997eb30e7b2e021da2e59ed0e510db86&oe=58979C3C" width="540" height="960"/></p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14732307_316787288699969_587606395444302700_n.jpg?oh=cfcd5a6699187620a3b82d63f038cdd0&oe=58897C4C" width="540" height="960"/></p>
<p>Make a slurry of corn starch and water in a cup, with about a third of a cup of corn starch and about a half a cup of water. Combine the meat mixture into the potatoes, then add this corn slurry to thicken. Stir consistently while heating and the mixture will thicken quickly.</p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14572385_316787365366628_5834001557324894941_n.jpg?oh=9835d06fcb4cfa80a53c1f95bed7fdc1&oe=588BAB8A" width="540" height="960"/></p>
<p>It will look something like this, ready to pour in a crust.</p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14729152_316787328699965_8273063786153865005_n.jpg?oh=259964609a50ded0b470223656c8c3b8&oe=58929C75" width="540" height="960"/></p>
<p>Split the dough ball in half and roll out half of the dough to a thin disk, just slightly bigger than the pan you plan to use. Use lots of flour to keep the fat rich dough from sticking to either the rolling pin or the counter top. Once it's the right size, fold the dough in half on itself gently, then on half again to transport to the pan. Unfold gently in the pan and press to fit. </p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14731125_316787635366601_921174733500890582_n.jpg?oh=b996e62ed787e675bd8d370fa486824b&oe=589D2A23" width="540" height="960"/></p>
<p>Fill the crust with the filling, which in this case turned out to be the perfect amount for my pan.</p>
<p>Roll out the second crust and treat it as the first, topping the pie. Open a small hole for ventilation in the center. Put in the oven at about 400 f for about 45 minutes or until golden brown.<img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14720559_316787448699953_6070627543999832653_n.jpg?oh=e15283344d2350d89ee0dccabc7ab76e&oe=5894A572" width="960" height="540"/></p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14563358_316787548699943_8522177796364125843_n.jpg?oh=7420aa9bc05178f09d05dbd23f1d402d&oe=588E997A" width="960" height="540"/></p>
<p><img src="https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/14720585_316787645366600_4569584992014562489_n.jpg?oh=249b410bbebc3cb49ff0289b03853568&oe=58A66EA5" width="960" height="540"/></p>
<p>Here's the pie, served on the new table featured in my last article. The pie was different and delicious, a good bit of variety as far as pot pies are concerned. The englishman came back for seconds and John and I ate this for breakfast. It shows just how versatile a savory pie can be, which is probably why they've been so popular with human kind throughout history. I personally just love the idea of pie you can eat for dinner. </p>
</html>" |
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