Information AboutPot Pie |
| CATEGORIES ABOUT POT PIE | |
| savoury pies | |
| american pies | |
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A pot pie is a type of baked savory Pie with a bottom and top completely surrounded in flakey crusts and baked in its own pie tin. This is in contrast to the Australian Meat Pie and many British regional variants on pie recipes, which may have a top of flakey Pastry , but whose body is made from heavier, more mechanically stable Shortcrust , Hot Water Crust or similar pastry. The pot pie represents a recent advance on the Pasty , which often required one to discard the crust as it was much harder than the rest of the pastry. VARIATIONS In the Pennsylvania Dutch region, there is a dish called "bott boi" by Deitsh -speaking natives and is mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi is a stew, usually made of a combination of chicken, ham, beef, or wild game with square-cut egg Noodle s, potatoes, and a healthy stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor. The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder. |
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