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Second no matter how smooth and thick my sauce was when I froze the pies, when I thawed and heated them the sauce became watery. Apparently it is a similar thing but with crystallization of the thickener because other people have googled the same problem. It was suggested using rice or tapioca flour as a thickener, I will try that this year. They still taste great but I want smooth and thick sauce!!!
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I want to try some different toppings than just plain crust and found a recipe for a parmesan crust that would be great on a chicken pot pie... maybe a polenta topping or a cornbread stuffing topping... will explore this a bit more. How about a mashed celeriac topping... yes indeed! Also I have been on a quest to add more legumes to our diet so here is another opportunity. I will add chickpeas to the lamb pies for sure and maybe lentils to a couple others.
After I spent the day banishing my reciprocating saw I crawled onto my bed and relaxed with a clipboard and starting listing possible ingredients for this year's posh pot pies. I always have lots of soups in the freezer but the pot pies are our favorite winter treat... Stay tuned for my pies as I make them..
3 comments:
Yum! I must say I would love to be invited to dinner at your house.
I make cassoulet for cooler days with andouile sausage and navy beans this might make a lovely pot pie! the veg are the usual suspects but if you add some parsnip and or turnip it will have some "enhancement". I will sometimes resort to these two root vegies to give my meals a twist or some extra flavor.
Sounds like you are up to more yumming! I’m growing celeriac this year. They are about 3 inches across so far. Hope they don’t get wormy like the turnips and rudibakas (that doesn’t look right).
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