Hello cooks! Welcome to another culinary adventure!
You who are always running and looking for a quick, delicious recipe and one that warms your stomach. This column is for you! Today’s dish is one of those epitomes of the cooking of affection, which comforts the soul. The pot pie is all of that and is ready in about half an hour (I counted).
I especially like using puff pastry in cooking. Ideally, it would be made from scratch, with butter and flour, in layers that swell when entering the oven and form the classic crispy layers.
However, as I said before, the finished versions, found in supermarkets, are of good quality. Usually, they don’t use a series of ingredients with more numbers than letters in the name and can be considered processed foods. That is, ingredients such as pasta, tomato paste or sour cream. Puff pastry is practical and creates delicious packaging for food. In the case of today’s recipe, a “lid”.
Like many preparations I make in this column, this is another that can open endless doors of versions. I used a palm heart filling, so that the pie is largely reminiscent of a pie – among the tasty, best of all, forgive the drumsticks. However, here basically any filling is suitable, which is great, because it is possible to enjoy the leftovers from the refrigerator.
For those who want ideas on how to vary, the same base from the following recipe can be used with chicken, ground beef, shrimp, mushrooms, and other vegetables, like broccoli, carrots, green beans or cauliflower. Cheeses are also welcome.
For those not too hot days, a tip is to make a caramelized onion stew (which accompanies the column, have seen the use of this preparation here a number of times), very fried bacon and potatoes. grated (the stew helps to cook and the oven finishes cooking). Remove from heat, add a nice handful of melted cheese as well as some mozzarella or Emmental, cover with puff pastry and oven. It’s tantalizing.
Stay home if possible and do we go to the kitchen? Next!
PIE IN A JAR
Serves 6 people
– 2 tablespoons of olive oil
– 2 tablespoons of cornstarch
– 1 medium onion, finely chopped
– 1 chopped pepper
– 2 finely chopped garlic cloves
– 1 half-ripe tomato, chopped
– 2 cups of chopped marinated palm hearts
– 1 cup of peas
– ¼ cup chopped green scent
– Salt and black pepper to taste
– 6 circles of puff pastry about 10 cm in diameter
– 1 egg to brush
Juliana Ventura, 36, is a journalist with a degree from PUC-SP (Pontifical Catholic University of São Paulo), a graduate in gastronomy from the Universidade Anhembi Morumbi and a children’s cooking teacher.