Recipe Details

Summary

Name: Hareless Potpies

Category: Easter

PIECRUST

2 1/2 cups all-purpose flour

1/2 tsp. salt

1/2 cup frozen sweet butter, cut in small chunks

1/4 cup vegetable shortening

7 to 8 tbsp. ice water

FILLING

2 medium onions, diced

4 celery stalks, diced

2 tbsp. 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 tbsp. sweet butter

5 tbsp. all-purpose flour

4 1/2 cups chicken, vegetable or turkey stock

1/2 tsp. 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, sauté 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 2 to 3 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 5 to 7 minutes. Add the pepper and salt.

Pour the sauce over the meat and vegetables. Then pour the mixture into 10

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 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies 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. Makes 10 to 12 servings.