Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 5 tablespoons cold water
- 2 cups cooked and mashed fly larvae
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Frying pan
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the cold water and mix until a dough forms.
3. On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Place the dough in the pie plate and crimp the edges.
4. In a large frying pan, melt the butter over medium heat. Add the onion, celery, and bell peppers and cook until softened, about 5 minutes. Add the garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme and cook for 1 minute.
5. Add the cooked and mashed fly larvae and cook for 3 minutes. Remove from heat and stir in the parsley.
6. Spread the fly larvae mixture into the pie crust. Sprinkle the cheddar and mozzarella cheese over the top.
7. Bake for 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 20 g
Carbohydrates: 27 g
Protein: 11 g
Substitutions for Ingredients
- Vegetable shortening can be substituted with butter or margarine.
- Cooked and mashed fly larvae can be substituted with cooked and mashed chicken or turkey.
- Onion can be substituted with shallots.
- Celery can be substituted with carrots.
- Green bell pepper can be substituted with red bell pepper.
- Cheddar cheese can be substituted with Monterey Jack cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- The fly larvae mixture can be topped with mashed potatoes instead of cheese.
- The fly larvae mixture can be topped with a mixture of bread crumbs and butter.
- The fly larvae mixture can be topped with a mixture of crushed crackers and butter.
Tips and Tricks:
- To ensure a flaky crust, use cold water and handle the dough as little as possible.
- To prevent the crust from becoming soggy, pre-bake the crust for 10 minutes before adding the filling.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
The pie can be served with a side of steamed vegetables or a green salad.
Garnishes:
The pie can be garnished with chopped parsley or fresh herbs.
Pairings:
The pie pairs well with a glass of red wine or a light beer.
Suggested Side Dishes:
The pie can be served with mashed potatoes, steamed vegetables, or a green salad.
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
- If the crust is too dry, add a tablespoon of vegetable shortening at a time until the dough comes together.
Food Safety Advice:
- Cook the fly larvae thoroughly before adding to the pie.
- Refrigerate any leftovers promptly.
Food History:
Fly pies have been a popular dish in many cultures for centuries. They were especially popular in Europe during the Middle Ages.
Flavor Profiles:
This pie has a savory flavor with hints of garlic, onion, and herbs.
Serving Suggestions:
The pie can be served as a main course for lunch or dinner.
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