Not-So-Humble Pies (18 page)

Brush the Blitz Puff Pastry with the remaining olive oil, then dock the center of the pastry with a fork, leaving a 1” border around the edges. Bake the pastry for 15–20 minutes, or until golden brown and puffed.

Spread ½ the Romano cheese on the warm pastry. Layer on the roasted tomatoes, then add the remaining cheese. Return to the oven for 3 minutes to warm through. Serve warm.

To confit is to cook something slowly in its own fat. In this case, you’re cooking duck legs and thighs, which yield tender, flavorful meat with a buttery texture. If you have duck fat available feel free to use it here, but this olive oil method produces meltingly tender duck meat that makes this an unusually sophisticated tart.

Lay the leg portions on a platter skin-side down. Season both sides of the duck leg quarters with the salt, thyme, and pepper. Cover and refrigerate for 12 hours.

Remove the duck from the refrigerator and carefully rinse off the excess salt mixture. Pat dry with paper towels.

In a slow cooker, insert the duck skin-side down, then add the olive oil. Cover and cook on low for 10 hours, or until the meat pulls away from the bone. Allow the duck to cool for 1 hour, then remove the fat and shred the meat, discarding the skin. Set aside.

Preheat the oven to 400°F.

Carefully transfer the Blitz Puff Pastry to a baking sheet lined with parchment paper. Dock the center with a fork, leaving a 1” border around the edges. Bake the pastry for 15–20 minutes, or until golden brown and puffed. Set aside to cool slightly.

In a medium skillet over medium heat, add 1 tablespoon of the olive oil from the slow cooker. Once the fat ripples and shimmers, add the shallot and cook until tender, about 3 minutes.

Add the mushrooms and cook, stirring frequently, until softened and browned, about 5 minutes.

Add the minced garlic and shredded duck meat. Cook until the garlic is fragrant, about 1 minute.

Spread the duck mixture over the top of the Blitz Puff Pastry. Return to the oven for 3–5 minutes to warm through. Serve warm.

These hand pies were inspired by an appetizer dish of chorizo-stuffed dates wrapped in bacon. As a cocktail nibble, they are outstanding, rich yet not overbearing, due to the sweetness of the dates. As an individual pie, encased in a buttery crust, this recipe is simply magic.

In a medium skillet over medium heat, add the prosciutto. Cook until very crisp, about 2 minutes, then remove from the pan to drain. Drain any accumulated fat from the pan.

Return the pan to the heat and add the chorizo. Cook, stirring frequently, until the sausage is darker in color, about 5 minutes. Drain off the excess fat.

Return the skillet to the heat and add the onion, garlic, and chopped dates. Cook, stirring constantly, until the onions begin to soften, about 3 minutes. Remove the pot from the heat, stir in the prosciutto, and allow the mixture to cool slightly.

Cut the pastry into 16 (4”) rounds or squares. Place a heaping tablespoon of the filling into the pastry, then brush the edges of the pastry with beaten egg. Place a second piece of dough over the top and pinch or crimp the edges with a fork to seal. Place the pies on a baking sheet and chill for 1 hour.

Preheat the oven to 425°F.

Brush the tops of the pies with beaten egg, then cut a tiny slit into the top of each pie to vent steam. Bake for 10 minutes, then reduce the heat to 350°F and bake for 20–25 minutes more, or until the pastry is golden brown all over. Enjoy warm.

From fresh sea salt and chocolate to lemons and serrano chilies, nothing sparks the flavor of sweets better than a little salt or a little spice. The human palate is terribly sophisticated, and is able to experience different flavors and sensations simultaneously, which is a good thing because the exotic ingredients found in this hapter bring an air of the unexpected to these not-so-humble pies. In this chapter the recipes range from fruity with a warm spicy kick to beautifully sweet with a salty bite. So lick the chipotle and cheese from your lips and let the savoring begin!

A few feathery flakes of salt are the perfect companion to the juicy, tangy lime used in this delicious tart. Think of the margarita where the bite of salt helps the lime-infused cocktail taste that much sweeter. In this pie, the filling is pleasantly tart with a hint of salt sprinkled over the top to make it really shine.

In a medium saucepan, combine the sugar, orange juice, and lime juice and stir until the sugar is melted.

Whisk in the egg yolks and cornstarch. Cook over medium heat, whisking constantly, until bubbling and thick, about 8 minutes.

Reduce the heat to low and stir in the butter until melted. Pour the curd through a strainer into the Traditional Graham Cracker Crust. Place a layer of plastic wrap directly onto the filling and chill for 4 hours, or overnight.

When you are ready to serve, combine the heavy whipping cream and powdered sugar in a medium bowl. With a whisk or hand mixer, beat the cream until it forms medium peaks, about 2 minutes.

Spread the whipped cream evenly over the pie, then sprinkle the sea salt evenly over the whipped cream. Serve immediately.

There is something almost addictive about a fudgy chocolate pie that leaves a little warm tingle behind on your tongue. The chipotle flavor in this pie is subtle, but when combined with the earthy chocolate cinnamon its smoky flavor steals the show. This pie is not too spicy, but if heat is a concern you can reduce the chipotle to ¼ teaspoon.

Preheat the oven to 375°F.

In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.

In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, cocoa powder, chipotle powder, and cinnamon and whisk until well combined.

Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Serve slightly warm.

Salty peanuts are a popular ingredient in candy making, and have been for years. This perfect pie borrows from that tradition to create a filling with just the right amount of salty sweetness, and loads of peanut flavor. If you prefer, or if you have an allergy to peanuts, you can substitute salted cashews or almonds in this pie.

Preheat the oven to 350°F.

In a large bowl, whisk together the butter, peanut butter, brown sugar, corn syrup, vanilla, and eggs until well combined.

Spread the peanuts evenly in the bottom of the pastry crust, then pour the egg mixture over the top. Tap the pie gently on the counter to release any air bubbles.

Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.

Sweet raspberries pair surprisingly well with spicy chipotle peppers, and this sophisticated pie plays with this flavor profile by making use of a chipotle pepper preserved in adobo. Adobo is a spicy Latin marinade that includes paprika, oregano, and vinegar. Those flavors add a subtle savory edge to this pie that keeps it from being too sweet.

Preheat the oven to 350°F.

Line the Short Crust for Tarts with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10–15 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.

In a large bowl, combine the raspberries, sugar, cornstarch, butter, lemon juice, vanilla, chipotle, cinnamon, and salt until well combined. Spread into the crust and top with the Butter Crumble.

Place the tart on a baking sheet and bake for 35–45 minutes, or until the filling is bubbling and the crumble is golden brown. Allow to cool completely before serving.

Mexican chorizo, a delicious mix of ground pork and spices, is often served for breakfast mixed with eggs. This recipe gives the humble chorizo a lift up by mixing with creamy cheese and peppers to create this rich and flavorful filling. These empanadas are fried until golden brown, and if you are making these for guests, you can make them up to an hour in advance and hold them in a warm oven.

In a medium skillet over medium heat, add the chorizo. Cook, stirring frequently, until the sausage is darker in color, about 5 minutes. Drain off the excess fat.

Return the skillet to the heat and add the onion, bell pepper, jalapeño, garlic, and cumin. Cook, stirring constantly, until the onions and peppers begin to soften, about 3 minutes. Remove the pan from the heat and allow the mixture to cool slightly.

In a medium bowl, beat the cream cheese until smooth. Stir in the chorizo mixture and Cheddar cheese. Mix until well blended, then cover and chill for 1 hour.

Cut the pastry into 8 (6”) rounds or squares. Place about ⅓ cup filling into the pastry slightly off center, brush the edges of the pastry with beaten egg, and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on a baking sheet and chill for 1 hour.

Fill a deep pot at least 3” deep with oil, making sure the oil is at least 3” from the top of the pot. Heat the oil to 375°F.

Working in batches, fry the pies until golden brown on both sides, about 3 minutes for the first side and about 2 minutes for the second side. Drain on a rack over a paper towel–lined sheet pan. Enjoy warm.

Jalapeños, which have a mild fruity flavor, have been showing up in pepper jellies for years, and a spicy, sweet, strawberry jalapeño jelly inspired this pie. To get the best flavor possible, use fresh strawberries when they are in season. Frozen berries become too mushy after baking.

In a medium bowl, combine ½ of the strawberries with the sugar. With a potato masher or a fork, mash the berries until mostly smooth. Stir in the remaining berries and let stand for 10 minutes.

In a large saucepan, melt the butter until it foams. Add the minced jalapeño and cook, stirring constantly, for 1 minute.

In a bowl, combine the berry mixture, cornstarch, cinnamon, and cranberry juice. Add to the jalapeño and cook over medium heat until the mixture thickens and bubbles, about 5 minutes. Once thick, remove from the heat and stir in the vanilla.

Pour the mixture into the Traditional Graham Cracker Crust and chill for 4 hours. Once chilled, prepare the Stabilized Whipped Cream and spread over the top. Chill for 30 minutes before serving.

The warmth of cinnamon and spicy chili powder makes Mexican hot chocolate a popular beverage, especially when the weather turns chilly. This pie borrows those flavors for a fudgy custard that will have chocolate lovers swooning! This pie is good at room temperature, but it is best to serve it slightly warm. That way you get the full Mexican hot chocolate experience!

Preheat the oven to 375°F.

In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.

In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, chili powder, cinnamon, and cocoa powder and whisk until well combined.

Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Serve slightly warm.

Thick, dark chocolate cream filling is wonderful on its own, but when topped with a fluffy, lightly salted cloud of lightly toasted meringue it becomes unbelievably upscale. What makes this pie so successful is the varied flavors of the buttery graham cracker base; smooth chocolate custard; toasty, light meringue; and a subtle bite from the salt. Pie really does not get much better than this!

In a medium saucepan, combine the half-and-half, sugar, cocoa powder, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes.

Remove from the heat and add the butter, chopped chocolate, and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the Traditional Graham Cracker Crust.

Prepare the Foolproof Meringue and spread onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust. Sprinkle the sea salt evenly over the top.

Bake for 10–12 minutes, or until the meringue is golden brown. Remove from oven and cool to room temperature, uncovered, before slicing.

Passion fruit is sweet and very, very tangy, which makes it the perfect complement to the fiery heat and mild fruity flavor of the habanero pepper. This passionate pie is not for the faint of heart, but if you like things with a fiery kick, then this pie is definitely for you.