Sunday, June 10, 2012

Torta de Legumes Pot Pie, Chicken Optional

You guys are in for a real treat today. You get recipes for the following things, all in one post:

Brazilian Vegetarian Torta de Legumes (vegetable pie, totally doable in the US)
Add in some chicken, and you get a Brazilian-style chicken and vegetable pie
Mini Chicken Pot Pies
Homemade Bisquick!
A general pie crust


What I did in my kitchen was make the torta de legumes and mini chicken pot pies at the same time using the same filling. We ate the vegetable pie and froze the mini chicken pot pies.
from my phone
from Betty Crocker.com
So the instructions will assume you're doing that. The quantities of the filling are enough for both. But it's very easy to do only one or the other.

To make the mini chicken pot pies, you'll use Bisquick. But wait, you're in Brazil! That's OK. Lucky for you, I found a great homemade Bisquick recipe here (don't worry, it's typed out below too).

Torta de Legumes and/or Mini Chicken Pot Pies

I used a 9-inch (24-cm) pie tin and I made 12 cupcakes. This amount of filling and doughs was PERFECT for these sizes.

Filling Ingredients:


1 onion, chopped
1/4 cup of olive oil
1/2 cup of shredded carrot
1/2 cup of peas
3 tablespoons of potato flakes
1 cup of chicken stock
1/2 cup of palmito, chopped into half-moons (If you're in the US, this is called heart of palm. Kind of hard to find, so it's not TOTALLY necessary, but it's delicious.)

Optional: Chicken, chopped into small pieces

Torta de Legumes / Vegetable Pie Crust Ingredients:
1 1/2 cups of flour
2 tablespoons of baking powder (fermento em pó)
About 100g/10tablespoons of butter
Salt
Water to create the right consistency (about 1/2 cup)

1 egg

Chicken Pot Pie Crust Ingredients:

Bisquick mix:
1 cup of flour
1 ½ teaspoons of baking powder
pinch of salt
1 tablespoon vegetable shortening (gordua vegetal)

Other ingredients:
1 egg
1-2 cups of milk, maybe more, until you get the watery consistency that you want
Some pepper and any other light spices you may want, like nutmeg or an onion/garlic mix

Instructions for Making the Filling:

1. Heat the onion in the olive oil. (If you’re adding chicken, add it now.)
2. Add in the carrot, and mix continually.
3. Once the carrot is softened, add in the palmito and the peas.
4. Cook and mix, cook and mix.
5. Meanwhile, make some chicken stock, or heat some store-bought stuff in a separate pot.
6. Add in the potato flakes to thicken the chicken stock.
7. Slowly add the chicken stock to the vegetable mixture, just to make it a little moist. It can’t be too watery – it has to be a pie filling, after all!
8. Let the vegetable filling cool a little before you put it into the crust.

Instructions for Making the Torta de Legumes Crust:

1. Mix everything together except for the egg and divide it into two balls. Put the balls into the fridge for 15 minutes.
2. After the crust dough cools in the fridge, use a rolling pin to roll them both out to the size of your pie tin. One part is for the bottom, and one is for the top.
3. When you place the bottom piece of dough into the pan, use a fork to poke some holes in it. Make sure it’s flopped over the top of the tin a little so you can connect the top piece to the bottom piece.
4. Put the filling in over the bottom piece of dough. If you’re making the mini chicken pot pies, too, then you’ll have extra left over.
5. Put the top piece on and connect the crust around the edges.
6. Mix up the egg and spread some of it on the top of the crust to keep it from drying out. You can poke some holes for good measure. (If you don’t want to use an egg, you can also use olive oil or even some soy sauce.)
7. Cook at 200C/400F for about 35 minutes until the crust is golden-brown.


Instructions for Making the Mini Chicken Pot Pies:

1. Make the chicken pot pie crust.
2. Spread some butter or margarine around the cupcake tins to help prevent them from sticking (because you’re in Brazil and you don’t have those little cupcake papers!)
3. Fill each cupcake tin about 1/3 of the way with the crust mix.
4. Add in some of the filling.


Go for this texture and filling ratio (picture credit here)

5. Top off the filling with a bit more of the crust mix.
6. Cook  at 200C/400F for about 35 minutes until they’re dry in the middle. They might look a little undercooked on top, but try poking/opening one, and you’ll see that they’re not!


Hooray! It's a bit of work, and it's a little messy, but you end up with a lot of delicious food.

3 comments:

  1. Yum! This looks great. I like the use of the cupcake pan.

    ReplyDelete
  2. I'm going to give these a go,they look fab. Sometimes instead of egg on my pastry I use milk, it browns it nice, learnt it from my granny a lifetime ago.

    ReplyDelete
  3. A friend of mine from Moldova has some very unique and tasty vegetarian dishes - check them out if you would like: http://www.vegetarianyogini.blogspot.com/

    ReplyDelete