Happy Healthy Holidays!
With all the ingredients of a square meal packed into a round bowl, thse tiny Hareless Potpies are a favorite parents and kids can appreciate.
2-1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tablespoons ice water
2 medium onions, diced
4 celery stalks, diced
2 tablespoons olive oil
1-1/2 cups frozen corn
2 cups frozen baby peas
2-1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tablespoons sweet butter
5 tablespoons all purpose flour
4-1/2 cups chicken, vegetable or turkey stock
1/2 teaspoon pepper
Salt to taste
1 egg, lightly beaten
To make the piecrust: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal.
Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.
To make the filling: In a large saucepan, saute the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for two to three minutes. Slowly whisk in the stock until the sauce is smooth.
Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for five to seven minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into ten individual ovenproof bowls or two 9-inch pie pans.
Preheat the oven to 400-degrees. Roll out the piecrust on a lightly floured surface. Cover the ten (or two) pies with the dough. Use a cookie cutter to cut chicks, bunnies etc. out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top.
Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips.
Yield: 12 servings