Paulchens FoodBlog?!

In my ….. what? Pie?

I never made a pie I dont even know how they are supposed to be made, but I am very curious, so I tried to find some recipes for pies in my cook books.

No, I did not buy another book with pie recipes (and yes, I am proud that I did not ’cause I tend to buy lots of cook books). :blush: :blush:

Well I could not find many recipes which could have been helpful, so I did a little web research what a pie is supposed to be…

Wikipedia told me:

A pie is a baked food, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either “one-crust,” where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or “two-crust,” with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets.

and Jeanne said, when she announced the new theme:

The only little limit we have set, though, is that it must be a closed pie – in other words, no flans or tarts or quiches. The filling must be invisible when the pie is served.

So it’s something – aah some filling – covered with pastry and it can be sweet or savoury …
Right? Good! Lets give it a try…

Leek-Potatoe-Zucchini-Pie

Cover the inside of a casserole with your pastry. Spread grated cheese on bottom of the pastry. It should cover the whole bottom of the casserole.
Grate 1 zucchini and 3-4 medium sized potatoes, cut 1 small leek into thin slices.
Heat a pan with some oil and roast the vegetables for about 5-10 minutes. Season with salt and pepper and add some nutmeg and curcuma.

Fill the pastry with the vegtable filling, cover with grated cheese. Mix 250 gram of sour cream with 100 gram cubed panchetta, purr it onto the filling.

Cover with the rest of the pastry. Brush the pastry with an egg yolk. Bake at about 200°C for 1 hour. When the top gets too dark too quick, reduce heat and extend baking time a little.

So this is my pie so far after ~ 1 hour baking time:

Story to be continued…
The pie will be eaten by me and my colleagues for lunch tomorrow. Then we’ll see if my first pie ever is a sucess or a failure … :?):

Update 21.02.2007:
Aye, I think the pie was good.

I liked it and my two colleagues liked it too, altough neither of us had tasted a pie before. It was kind of juicy inside – very tasty – and crisp outside.
Mrs.Q. said I should have used more salt, but otherwise she liked it. Although it wasn’t a dish she’d like to have every day…
I – personally – found it very satiably but deliciuous.