Time consuming; you need at least 2 1/2-3 hrs. to prepare this dish. I already had a crust that I made a few days earlier and froze; I just thawed it enough to roll the chives on top and popped the rolled crust back in the freezer until it was ready to go in the oven. 1 hour to chop up everything and another hour to simmer and 1/2 hour to brown the crust in the oven. The end product was well worth the chopping and time.
Beef and Leek Potpie with Chive Crust
This recipe calls for regular table salt in the crust and kosher salt in the filling. Fine iodized salt will dissolve easily in the crust, giving it a nice texture. Kosher salt has the purest flavor and most presence in the filling since it's used to finish the dish. We tested this recipe with trans-fat-free shortening with satisfactory results.
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- Calories: 493
- Calories from fat: 38%
- Fat: 20.8g
- Saturated fat: 7.2g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 2.3g
- Protein: 28.3g
- Carbohydrate: 46.3g
- Fiber: 4.9g
- Cholesterol: 70mg
- Iron: 5.1mg
- Sodium: 587mg
- Calcium: 77mg
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup ice water
- Cooking spray
- 1 1/2 pounds boneless chuck roast, trimmed and cut into (1-inch) cubes
- 4 cups thinly sliced leek (about 4)
- 1 1/2 cups chopped carrot, divided
- 1 cup finely chopped celery, divided
- 1 teaspoon minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup dry red wine
- 2 1/4 cups fat-free, less-sodium beef broth, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups (1/2-inch) cubed peeled baking potato
- 1 cup frozen peas, thawed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1. To prepare crust, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, chives, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water over flour mixture, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a disk, and wrap tightly with plastic wrap. Chill dough 30 minutes.
- 2. To prepare filling, heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef with a slotted spoon; set aside. Add leek to pan; sauté 4 minutes, stirring occasionally. Add 3/4 cup carrot, 1/2 cup celery, and garlic; saute 2 minutes, stirring frequently.
- 3. Return beef to pan; add rosemary and thyme. Sauté 1 minute. Stir in wine; cook 30 seconds, stirring frequently. Stir in 1 1/2 cups beef broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender, stirring occasionally. Combine remaining 3/4 cup broth and 3 tablespoons flour, stirring until smooth; set aside.
- 4. Preheat oven to 400°.
- 5. Stir in remaining 3/4 cup carrot, remaining 1/2 cup celery, and potato. Cook, covered, 10 minutes. Stir in peas. Add flour mixture, 3/4 teaspoon kosher salt, and pepper to beef mixture; bring to a boil. Cook 1 minute, stirring constantly. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.
- 6. Roll dough out into an 8 x 12–inch rectangle. Place dough over beef mixture, pressing edges to seal. Cut 5 slits in top of crust to allow steam to escape. Bake at 400° for 20 minutes or until crust is browned.
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