CAPE COD POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
- Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
- Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
- Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 77 milligrams, Sodium 771 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 34 grams, Sugar 6 grams
COD POTPIES WITH DILL BISCUIT CRUSTS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Make sauce for filling:
- Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
- Make crust:
- Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
- Make filling and bake pies:
- Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
- *Available at Bridge Kitchenware (800-274-3435).
COD POT PIE / PIES WITH DILL BISCUIT CRUSTS
Gourmet magazine showcased this recipe years ago and I've always loved making it for both family and friends. It's so easy, but really delicious.
Provided by Geema
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Wash leek well and cut into 1/2 inch pieces.
- Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
- Add flour and cook, stirring, for 1 minute.
- Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
- Sauce will be thick.
- Whisk together flour, baking powder and salt.
- Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
- Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
- Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
- Sprinkle cod with remaining salt and pepper.
- Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
- Top each ramekin with a biscuit then brush with melted butter.
- Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.
Nutrition Facts : Calories 707.7, Fat 40.6, SaturatedFat 25, Cholesterol 169.8, Sodium 1326.3, Carbohydrate 50.1, Fiber 2.3, Sugar 1.8, Protein 35.4
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