Ingredients with Measurements:
- 4 crubeens (pig's feet), cooked and deboned
- 4 large potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic in butter until soft and translucent.
3. Add the flour and stir until well combined.
4. Gradually pour in the milk, stirring constantly, until the mixture thickens.
5. Add the thyme, salt, and pepper, and stir to combine.
6. Add the crubeens and potatoes to the skillet, and stir to coat them with the sauce.
7. Transfer the mixture to a 9-inch pie dish.
8. Roll out the puff pastry on a floured surface to fit the top of the pie dish.
9. Place the pastry on top of the pie dish, and trim the edges.
10. Brush the beaten egg over the pastry.
11. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 41g
Protein: 16g
Sodium: 450mg
Substitutions for ingredients:
- Crubeens can be substituted with cooked and shredded pork or chicken.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add chopped carrots and celery to the filling for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Add grated cheese on top of the filling before adding the pastry for a cheesy crust.
Tips and tricks:
- Make sure to debone the crubeens before adding them to the filling.
- Use a sharp knife to slice the potatoes thinly and evenly.
- Brushing the beaten egg over the pastry will give it a shiny and golden finish.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side of green salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a glass of red wine or a cold beer.
Suggested side dishes:
Green salad, roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting advice:
- If the filling is too thick, add more milk or chicken broth to thin it out.
- If the pastry is not golden brown, brush it with more beaten egg and bake for a few more minutes.
Food safety advice:
Make sure to cook the crubeens and potatoes thoroughly before adding them to the filling.
Food history:
Crubeens and Potato Pie is a traditional Irish dish that dates back to the 18th century. It was a popular dish among the working class, as it was cheap and filling.
Flavor profiles:
The pie has a rich and savory flavor, with a hint of sweetness from the potatoes. The thyme adds a fragrant and earthy note to the filling.
Serving suggestions:
Serve the pie hot, straight out of the oven, with a side of green salad or roasted vegetables.
Related Categories
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Region: Irish
Taste: Savory, Herby, Comforting, Rich, Meaty