As an homage to the originator of this challenge at thursday night smackdown I am going to “Live Blog” my contribution to this months competition. Except for the fact that there is no way anyone would possibly be reading this real time. So in actuality it will be in “Live Blogging” format without the fun of it actually being, you know, live.
The theme is picnic foods so what the heck can I make – hows about a “Hand Pie”? They have sufficient picnic type cred to qualify right? I hope? And the first thing a hand pie needs is a crust. For a hand pie, or pasty if you will (and considering the connotations that you dirty birds might apply to that I think pasty is much more fun), you need a crust that will stand up to some abuse. My go to for this, and actually most pie type applications, is a hot water dough. I like them because they are not even remotely fussy and are pretty much idiot proof. Say what you will about the idiots. And I know you are going to read it and be in total disbelief that it could be a decent pie/tart dough.
3:45 pm – Try it. I DARE you.
1 1/2 C Flour
1/2 t Kosher Salt
1 egg, well beaten
2T + 2 t Water
1/3 C Vegetable Shortening
Combine flour and salt in a heat proof bowl, whisk lightly to get major lumps out. Put a small saucepan on the heat and combine water and shortening over low. Make a well in the flour and add the beaten egg, cut egg in with a knife. This process will seem similar but nowheres near as hard as the whole cutting butter in. As with the pain in the a$$ butter version you are looking to end up with something that is homogeneous and with clumps the size of peas or a little smaller.
3:51 – By this time the mixture on the heat should be close to boiling, and that is just where you want it. Once it has come to a boil and is trying to spit little blobs of molten fat at you – turn off the heat and pour directly into the bowl of flour. Did I mention that the bowl needs to be heatproof? I really wouldn’t use plastic. Stir everything together until it cools enough to mush it around with your hands. Make sure everything is combined and then pat into a disc shape (or 2, I did one but in retrospect 2 would have been better) and wrap in plastic wrap. Park them in the ‘fridge for about an hour.
4:00 Now – aren’t you glad that this is only faux live-blogging. If it were real you would be all like, crap, now I have to wait an hour and I would be all like HAHA I’m gonna go play Bejeweled Blitz …
4:30 – For the Filling: things I had laying around the kitchen
1/2 lb ground Pork
1 small apple, grated
1/2 C Cheddar Cheese, grated
1 med onion, chopped (1 C)
1/2 t Salt
1/4 t each Pepper, Cinnamon and Ground Ginger
Put some olive oil in a pan and cook your ground pork adding the spices at the end of the cooking time. Remove to a holding bowl. Add more oil and toss in the onions, saute until you think that all the gunk on the bottom of the pan is going to burn and say “OH CRAP” and add a little bit of water to “deglaze” the pan like you are all professional and stuff. Cook it until just before the “OH CRAP” point again and then add the grated apple. Go to directly to “OH CRAP” and pull the water stunt again. Add a pinch of each of the above seasonings for good measure. When most of the water has cooked off, but before everything starts sticking to the bottom of the pan again – dump it all into the bowl with the pork. Allow to cool. Preheat your oven to 375.
5:00 – When your pie dough is ready you need to make it into 2 roughly dinner plate sized discs. If you are a good little reader you have 2 discs to work with and voila! If you are like me and didn’t think of it, you will have to divide the dough into 2 before you roll. Mix the cheese into the other glop and divide evenly between the two discs. Stick your finger into a little bit of water and run it along the bottom 1/2 edge of the discs and fold the suckers into 1/2 moons. Get all fancy pants with a fork and crimp the edges. Put on a sprayed baking sheet and bake for 40 minutes.
The Rest of the Story:
I also made a roasted potato salad to go with this, but this has already gotten way longer than I would want to read – so why should I inflict it upon y’all? I’ll do that at a later date. Also on the menu was a garden fresh sliced tomato – a perfect southern picnic food if there ever was one. What I will let you know is that the “dinner plate” sized pasties are much too large if you have a normal appetite. What should have happened was to divide the dough and fillings into quarters and make 4 of the puppies. With 1 1/2 lbs of potatoes you have enough ‘tater salad for 4 and a single sliced tomato can feed 4. So realistically this was a meal for 4 instead of 2. In actuality my husband ate his whole pasty and so will go hungry for lunch tomorrow when I am eating my leftovers.
Not really, but it is fun to imagine.
The Low Down:
Pork: reality – I bought a 2 pack Boston Butt from the warehouse store and butchered it up into roasts, cutlets, stew chunks and ground meat and put it into the freezer. Did the math and it came out to $1.40 per pound. But that isn’t realistic for most people. Lets say I got a good deal @ $1.99/lb and count this as $1 for the meat.
Apple: ~ 8 oz bought @ .99/lb = .50
Cheese: again the reality is that I bought it in a 5 lb bag and froze in 8 oz portions and it comes out to about .90 for a 1/2 lb. So my half cup cost about .23. On normal sale @ Kroger they run $1.60 per bag so that call it .40.
Flour: I know you are gonna kill me, but I buy this in 25 lb bags and keep it in my freezer. Lets just skip the math and say .15.
Egg: 2.50/12 = .21
Shortening: no clue, lets say .10
Potatoes: were given to me free by my neighbor but lets say 1 1/2 lbs @ 5 lbs for 2.50 = .75
Tomato: also a freebie from my neighbor. Lets say I bought it for .40.
Pantry Items: Spices, Olive Oil, Mustard, Garlic, AC Vinegar = .25
Total which I submit to Hobo Tuesday: 1+.50+.40+.25+.15+.21+.10+.75+.40+.25 = $4.01 (picnic for 4 unless you have a hungry man and then for 3)
Actual Total if you are an obsessive compuslive shopper like me who has a big chest freezer and a generous neighbor with a 1 1/2 acre “garden”: .70+.50+.23+.25+.08+.21+.10+.25 = $2.32