Between the old and young cheese, tulips,fruits, herbs,windmills and landscapes you will find certain ingredients that are part of the Dutch kitchen and because many mashed potatoes with vegetables and sauce. In this winter I had made a British pie and later i thought to create a Dutch pie with one ingrediënt that i like to use, the dry juniper berry,plums,raisins and this is the result. 3 layers in this pie; Mashed potatoes, roast chicken fillet, pork chop with bacon,pear in plum sauce.
Ingredients for 2 plates
- 230g 2 sheets of puff pastry thawed
- 700g mashed potatoes (enough for 2 persons)
- 235 g Fresh lean bacon (finely chopped)
- 365 g of pork chop (without bones and finely chopped)
- 2 cups shredded chicken
- 2 onions (chopped)
- 2tbs tomato paste
- 150g old cheese (grated)
- 4tbsp heavy cream
- 2 garlic gloves
- 100g Raisins
- 100g Plums
- 1 pear
- 50ml Rum
- 2tbsp brown sugar
- 1tbsp corn flour
- 1cup water
- Vegetable oil or olive oil
Spices
- 1tsp Mostard
- 60g beef broth powder or 1 beef broth cube
- 3 laurel leaves
- 5 Juniper berrys
- 1/2 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
NOTE: I have for this recipe a roast chicken, about 3 cups chicken left over.For the assembly of the pie i used heavy cream and old cheese above the puff pastry. I let the pastry like a skirt instead of the classic.Is not easy getting uit of de oven but it it was a try out to something new.
The Pear: I made a hole in the center of the pear with a spoon for extra ventilation, as the British pie and i tried to find a method to create the same affect. Extras holes at the edges to prevent puffing. A Dutch spoon with wooden shoes!
Instructions for the filling
- Preheat oven to 180°c
- Add the oil to a braising pan over medium high heat.
- Add the pork chops, chopped bacon and cook, turning the pieces until brown on all sides.
- To the same pan, add the chopped onion,plum an raisins and cook until the onions soften, about 5 minutes.
- Add garlic, tomato paste,beef broth and rum. Stir to mix well and cook for 5 minute.
Sprinkle in the corn flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add water and stir until it starts to thicken. Stir well and add thyme, rosemary, laurel leaves end the pear. - Cover with a lid and simmer for 45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. Occasionally add a little water as the sauce begins to get thick and control the taste with salt and pepper
- You do not want it too runny, it should be thick.
- Lightly butter a 9 or 10-inch pie dish.
- Roll out the puff pastry onto a floured surface to a thickness of 1/8 of an inch.
- Cut a circle from the dough 1/2 inch larger than your plate and place into the pie dish allowing the edge to hang over.
- In the middle of the dough, make a small round opening with a knife enough for the pear to be able to fit.
- cut the top of the pear and put a spoon through the pear.
- Make holes in the pastry in the edges with a fork to prevent it puffing. If it puffs, it should go down.
- Brush the entire pastry and the edges of the cooked pastry with the egg wash
- Roll the pastry circle over your rolling pin, so they stick to the edges from the plate, pinch the edges or press with a fork.
- Bake for 15 minutes until golden brown.
Assemble the pie
Make holes in the pastry in the edges with a fork to prevent it puffing. If it puffs, it should go down.
