Wednesday, March 18, 2009

Mini Irish Pies

Forgive me readers, I have sinned. It has been 5 days since my last post. The end of term is quickly approaching, and that means grading essays and assignments, and generally being super busy. This is what we had for St. Patrick's Day--kind of an Irish stew in a pie crust topped with thinly sliced potatoes.


INGREDIENTS
Makes 10
- 1 recipe pie crust

- 3 tbsp oil
- 1 can chickpeas, rinsed and drained
- 1 tbsp apple cider vinegar
- 1/4 tsp liquid smoke
- 4 shallots, sliced
- 1 garlic clove, minced
- 1 celery rib, small dice
- 2 cups Yukon gold potatoes, small dice
- 1 cup carrots, small dice
- 1 cup beer
- 1 tbsp soy sauce
- 1 tbsp flour
- 1/3 to 1/2 cup soy creamer (or soy milk)
- 1 tsp coriander
- 1 tbsp sage
- 2 tsp thyme
- salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1 medium Yukon Gold potato, thinly sliced with a food processor and tossed in some olive oil

METHOD
1. Make the pie dough and set in the fridge to chill.
2. Heat 1 tbsp of the oil over medium heat in a large frying pan. Add chickpeas and cook for 5 mins. Add vinegar and mix well, stirring until evaporated. Add liquid smoke, mix well, and remove from heat. Put chickpeas in a bowl and return pan to the heat.
3. Add remaining 2 tbsp of oil and heat. Fry shallots, garlic, and celery for 5-7 mins, until softened. Add potatoes and carrots and fry for 5 mins.
4. Add beer and soy sauce and mix well. Cook until liquid has all reduced. Add flour and mix well. Add enough soy creamer or soy milk to make a thick and creamy stew. You don't want too much liquid or it will bubble out of your pie and make a real mess.
5. Add spices and season with salt and pepper. Stir in fresh parsley and remove from heat.
6. Preheat oven to 400 degrees and make the crusts. I used extra large muffin tins to hold the pies. Roll out the dough fairly thin (1/8" or so), cut into circles big enough to fit the muffin tin. Cut a triangle out of the circle (so it looks like PacMan) and mold into the tin. Use some water to close the seam. Make 10.
7. Fill crusts with filling and slice potatoes. Top pies with 4 or 5 slices of potatoes. Bake for 35-40 mins, or until potatoes have browned and the filling is bubbling.

15 comments:

DJ Karma said...

Very cute! I like the incorporation of the beer and the little potato on top instead of more dough.

Carrie said...

Yum!! These look great!

Diana said...

I just foun your site! I'm going to add you to my blogroll! I'm also from Ontario!
Diana

Macie said...

Wow, that looks so yum! My fiance loves little pies, I'll have to make these for him.

Vegan Traveler said...

These look wonderful. I love any type of food in an edible container. I will be making these this weekend if the potatoes at the market where I shop aren't green.

Veganissexy said...

Those look yummy! I love anything individual serving sized! Makes it easier to stop eating seconds :)

Bianca said...

Just adorable! I was wondering what that top crust was until I read thinly sliced potatoes. Great idea!

chow vegan said...

What a great idea! They look delicious!

Anonymous said...

Nice.

What's "Liquid Smoke" though?

Willow said...

Anon, liquid smoke is kind of exactly what it sounds like, as it's made by passing smoke through water. I personally don't care for it (it's quite a strong taste) and there is some question as to its safety (though the amount used is generally minute.) I omit it from recipes and don't miss it. It's really a matter of taste.

These pies look both delicious and adorable! Any thoughts as to how well they would freeze/reheat?

Eating Consciously said...

I have never heard of, or had this, but I wish I did now!

Gaia @ Viva Granola said...

Oh wow! They look so, so good!

Micco said...

I cannot wait to try this recipe. I am salivating just reading through it.

VeganLinda said...

All is forgiven because these look yummy!!

Willow said...

I made this last week and WOW! I had to use a different crust as I didn't have any shortening, so I used an oil-based version with some fresh herbs minced in. I also had to make a whole pie since it turns out I didn't own any large muffin tins. I made the filling as directed (only minus the liquid smoke), and it is the star of this recipe. Really, I was stunned by how good it was! I have since purchased some large muffin tins and plan to make these again this weekend. Thank you for this great recipe -- it really is delish!