Stevens Point, WI
Give your pie a name based on the ingredients and decoration.
Shepherd's Pie Pots -Thought it would be fun to make, like pinch pots in grade school. I've made hot water pastry before, but not the recipe I used. I eat mostly vegetarian, so I pondered how to adapt traditional recipes to make layers and create a "jelly." I sautéed meatless crumbles with fresh thyme, then made garlic mashed potatoes and parsley. Rather than making a jelly, I placed a layer of cheddar between the "meat" and potatoes, then sautéed carrots, onion and peas in butter. I substituted coconut oil for lard in the pastry, which in hindsight I would not have used; shortening would have been better.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I struggled a bit with the pastry. I've made hot water pastry before, but I used shortening which I didn't have this time. The coconut oil changed the texture of the dough. It had an oily feel. I wrapped canning jars with plastic wrap and formed the dough around, then refrigerated, then put hot water in the jars to remove. When filling, one of the pies exploded and had to be patched together, the others tore a bit. Overall, I'm pleased. The crust is crunchy and flaky; the layers stuck, and they are delicious. The coconut oil does have a bit of an aftertaste I don't care for. I'd hoped to have a more cylindrical shape but not bad for a first attempt.
Describe how you added a Wisconsin twist to your creation.
I dug the potatoes out of my garden, cut fresh parsley & thyme, added a bit of Wisconsin cheddar and cooked with Wisconsin butter. This would be a great recipe to make in winter over the holidays for guests!
How did you do?