Page 22 - Florida Sentinel 1-8-16 Edition

Recipes
Easy & Delicious From Tonia Turner
Pot pies can be prepared in a variety of ways and are filled with hearty in- gredients and savory fla- vors. Surely, one of these delicious recipes will please someone's palette.
Sausage & Veggie Breakfast Pot Pie
8 eggs
2 teaspoons olive oil
2 cups shredded cheese (your choice)
1⁄2 lb. breakfast sausage (your choice)
11⁄2 cups frozen vegetables (your choice)
1 refrigerated pie crust, softened as directed
DIRECTIONS: Heat oven to 425° F. Lightly spray bottom only of 9” pie plate with cooking spray. In a bowl, beat 4 of the eggs with fork; add salt and pepper. In 9” skillet, heat 1 tea- spoon of the olive oil over low heat. Add eggs; swirl pan to coat bottom with eggs. Once eggs begin to firm up, use spatula to slide omelet into pie plate. Top omelet with 1 cup of the cheese.
In 10” skillet, cook sausage until thoroughly cooked, using wooden spoon to break up and crumble. Add frozen vegeta- bles; cook 3 minutes longer until thoroughly heated. Drain and discard any excess liquid. Spoon sausage mixture onto omelet in pie plate. Top with remaining 1 cup cheese.
Make second omelet using remaining 4 eggs and adding salt and pepper to taste. Slide into pie plate. Unroll pie crust; place over filling. Flute pie crust edge; cut small slits in several places in crust to vent. Bake 12-15 minutes or until crust is golden brown. Cool 5 minutes before serving.
Expert Tips - If you prefer a full pot pie, use a 2nd layer of pie crust to line the bottom of the pie plate. Fill as directed but bake for 22-25 minutes to ensure the bottom crust is fully baked.
...Pot Pies
Seafood Chowder Pot Pie
1 teaspoon salt
2 cups peeled and diced potatoes
4 slices bacon, cut in half
1/3 cup all-purpose flour
2 bottles (8 oz each) clam juice
1⁄4 cup whipping cream
1⁄2 teaspoon onion salt
1 cup frozen corn, peas and carrots,
thawed
1 tablespoon chopped thyme leaves 1 cup cooked, deveined, peeled
shrimp (tail shells removed)
1 can (6 oz.) crabmeat, drained, flaked 1 sheet frozen (thawed) puff pastry
DIRECTIONS: In 2-quart saucepan, heat 2 cups water and salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5-7 minutes until tender; drain.
Heat oven to 400°F. Spray a 2-quart baking dish with cooking spray. Meanwhile, in heavy 3- quart saucepan, cook bacon over medium heat, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3-4 minutes longer until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
On lightly floured surface, unfold pastry. Roll into 12x8” rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges. Bake 30-40 minutes until crust is deep golden brown. Let stand 10 minutes before serving.
Expert Tip -Taste before adding salt to the chowder mixture. Salt levels vary in the clam juice, bacon and seafood, which will affect the desired amount of salt.
Smoked Chicken Pot Pie With Sweet Potato Crust
4 tablespoons unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
4 tablespoons flour
4-5 cups whole milk, heated
3⁄4 pound cremini mushrooms, quartered
and sauteed until golden brown 2 each carrots and turnips, peeled,
cut, blanched and drained
1⁄2 cup each red and white frozen pearl
onions, blanched and drained
1 cup frozen peas, blanched and drained 1 chicken roasted, smoked and shredded
(optional - add 2 teaspoons smoked sweet paprika to the base sauce) Salt and freshly ground black pepper
1⁄4 cup coarsely chopped flat leaf parsley
DIRECTIONS: Preheat the oven to 375 degrees F. Melt the butter in a saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Re- duce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk. Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine. Season the sauce with salt and pepper and stir in the parsley.
Sweet Potato Crust
1 pound flour
2 sticks unsalted butter, cut into pieces and chilled
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 large egg
1⁄2 cup whole milk
1 cup sweet potato puree (1-2 large sweet potato, roasted, peeled and pureed
in food processor)
2 large eggs, beaten with a few tablespoons of cold water (for egg wash)
DIRECTIONS: Stir together the flour, salt and pepper in a bowl. Cut in the butter. Stir to- gether the egg, milk and potato puree in a bowl, add the mixture to the flour and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
Divide the dough in half and roll each half out on a lightly floured surface to 1/8” thickness. Invert individual bowls on the pastry sheet and, using a sharp knife, cut circles around the out- side of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal and brush the tops with the egg wash and season with salt and pepper. Make a small slit in the center of the dough using a paring knife. Bake the pies on baking sheets 15-18 minutes for indi- vidual about 25 -30 minutes for family style. Remove from the oven and let sit for 5 minutes before eating.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JANUARY 8, 2016