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Showing posts from November 10, 2013

Cabernet Steak Pot Pie

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What do you do with leftover roasts?  Savory pies are a great way to use leftovers. We eat plenty of French dip sandwiches and salads topped with sliced steak, but I rarely make pot pie. I think with the cold weather coming in, we needed a comfort food meal and a pot pie is definitely comfort food!


I had an open bottle of Rex Goliath cabernet, a leftover roast, and a few baked potatoes in the fridge, so no wasting! To make this pot pie a little different and more "gourmet", I added the red wine and some herbs to the gravy. It was delicious!

Dear hubby and his brother requested a deer version next time.  That's an awesome idea, especially since we have venison stock and plenty of meat in the freezer. Oh, yes, that plan is already forming. Cabernet and venison are so good together. Also, venison instead of beef? It's a natural substitution in our house.

Ingredients
about 1 1/2 lbs leftover cooked beef roast or steak, trimmed and diced
2-3 leftover baked potatoes, chopp…

Pie Crust No. 3

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Today I'm sharing my authentic French Pâte Brisée recipe.  It's wonderfully light and flaky with that unmistakable flavor that only comes from real buttery goodness.


This recipe makes enough for two single-crust (bottom only) pies or one double-crust (top and bottom) pie. Since it's not sweet, it is suitable for sweet or savory pies, especially pot pies for dinner. I used this butter-based crust for my Cabernet Steak Pot Pie recipe and it was fabulous.

Ingredients
3 cups unbleached AP flour
1 cup (2 sticks) cold butter
1/4 teaspoon salt
3/4 cup cold water (you may not need all of this)
additional flour for rolling

Method
1. Chop or shred the cold butter. I used a microplane grater to grate the cold butter into a large mixing bowl.  Put it back in the fridge a few minutes to keep it cold. I had commercially salted butter on hand so that is what I used.


2. Add the flour and salt and blend with a pastry blender until evenly crumbly. (If you have unsalted butter, up the salt in…