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Enjoy dinner, Mediterranean-style, with this jazzy version of a pot pie, and a tossed green salad.
30 minutes preparation, 1 hour baking
Makes 4 servings
½ package (10 to 11 ounces) piecrust mix
Filling
1 tablespoon vegetable oil
1 pound chorizo sausage, cut into ½-inch pieces
1 package (10 ounces) frozen sliced carrots, thawed
1 cup frozen pearl onions, thawed and drained
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon ground cumin
1 can (13 ¼ to 14 ½ ounces) beef broth
1 can (8 ounces) small pitted black olives, drained
¼ teaspoon hot-pepper sauce
Glaze
1 large egg yolk
1 tablespoon water
1.To prepare filling, in a skillet, heat 1 teaspoon oil over medium-high heat. Add sausage; cook, stirring constantly, until browned, 3 to 5 minutes. Using a slotted spoon, remove sausage to paper towels to drain.
2.Wipe skillet clean. Heat remaining oil in skillet. Add carrots and onions; cook, stirring constantly, until onions are just browned, 3 to 5 minutes.
3.Stir flour, tomato paste, and cumin into skillet. Pour in beef broth. Cook, stirring constantly, until thickened, 3 to 5 minutes.
4.Stir sausage, olives, and hot-pepper sauce into skillet. Remove from heat. Spoon filling into a shallow 6-cup baking dish.
5.Preheat oven to 350F.
6.Prepare piecrust according to package directions. On a floured surface, using a floured rolling pin, roll dough into an oval, 1 inch larger than baking dish. Place dough over filling. Trim overhang.
7.To prepare glaze, mix together egg yolk and water. Brush dough with some glaze.
8.Gather dough trimmings, roll to a 1/8-inch thickness, and cut out pastry leaves. Arrange over crust. Brush leaves with remaining glaze.
9.Bake pie until crust is golden, 1 hour. Transfer dish to a wire rack to cool slightly.
From Great American Home Baking
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