When you have leftover pork roast, reheats, stir-frys, and sandwiches are fine but pot pie turns a second-hand rose into a culinary masterpiece.
This pork pot pie is a one-crust recipe that can be made with purchased pie dough, puff pastry, or this vodka pie crust that is easy to work with and bakes up tender and flaky. Water combines with the proteins in flour and can make a pie crust tough if you use too much. Alcohol, on the other hand, doesn't combine with the proteins so you don't end up with tough, dry pastry.
As always, when working with pastry, make sure your fats and liquids are cold.
- For the Pastry:
- 1 3/4 cups all-purpose flour (unbleached)
- 2 teaspoons sugar
- 1/4 heaping teaspoon salt
- 5 tablespoons butter (cold unsalted, cut into 1/4-inch slices)
- 3 tablespoons vegetable shortening (cold, cut into 4 pieces)
- 2 tablespoons vodka (cold)
- 2 tablespoons water (cold)
- For the Filling:
- 4 tablespoons butter (divided)
- 1/4 onion/1/4 cup (yellow, cut into 1/2-inch pieces)
- 1 rib celery/1/4 cup (cut into 1/4-inch rounds)
- 1 carrot/1/4 cup (peeled and cut into 1/4-inch rounds)
- Pinch dried oregano
- Pinch dried thyme
- 1 clove garlic (finely chopped)
- 2 cubes pork bouillon (Goya brand)
- 2 tablespoons all-purpose flour (unbleached)
- Optional: 1 tablespoon dry white wine (or dry vermouth)
- 1/2 pound cooked pork (cut into 1/2-inch cubes)
- 1/2 cup snap peas (can be frozen, cut in half)
- Salt and black pepper (to taste)
Make the Pastry
Mix 3/4 cup flour, sugar, and salt in a food processor until combined.
Add butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
Scrape bowl with a rubber spatula, redistributing the mixture evenly around the bowl, and add remaining 1 cup flour. Pulse 6 times in quick bursts. Scoop into a bowl.
Sprinkle vodka and water over mixture and fold together with a rubber spatula, pressing down on dough until it sticks together. The dough will be much wetter than a standard pie crust and this is as it should be.
Shape dough into a ball, place on a sheet of plastic wrap, and flatten. Wrap snugly and refrigerate for at least 45 minutes.
Make the Filling
Heat oven to 375 F.
Heat a saucepan over medium-low heat. Add 2 tablespoons of butter and swirl to melt.
Add onion, celery, carrot, and herbs; sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant. Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl.
Heat 1 1/2 cups water in microwave on high for 1 minute. Completely dissolve bouillon cubes in water.
Melt remaining 2 tablespoons butter in the saucepan over low heat. Whisk in flour and cook, whisking steadily, for 4 minutes.
Increase heat to medium and whisk in bouillon. Continue whisking until sauce begins to bubble and is quite thick (juices released from the other ingredients will thin it while cooking). Stir in optional wine and salt and pepper to taste. Stir in cooked vegetables, snap peas, and pork.
Spoon into two large oven-proof bowls or ramekins or one small casserole dish.
Assemble the Dish and Bake
Roll out pie crust. You'll have to use your own judgment here depending on your baking vessel(s), but the pastry should be just over 1/8-inch thick.
Cover casserole/bowls with pastry, pierce with a knife to vent and bake for about 40 minutes until crust is browned.
Remove from oven. Cool slightly and serve.