Looks like there are a couple of pie crust recipes on zap cooking, but if anyone's got like a dank, savory crust tips, im all ears.
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Discussion
I've heard that 3-2-1 is a good recipe:
3 parts flour
2 parts lard
1 part water
Salt to taste
I've yet to try it with lard.
How big is the vessel?
Is it glass or metal? If you can name specifically which one … it would change my answer
Truly. 💟 Just because I don’t cook doesn’t mean I don’t know how. Hugs 🫂
I'm gonna try to make individual pies for people. Don't exactly know the size of my vessel yet, because I'm about to run to the store to pick up the last couple things I need. But I'm gonna try to make, I don't know, decent individual pies for everyone.
Probably be metal instead of glass, just for the cost factor.
OK, so I don’t know because you’re using duck right but if you use potatoes if you could mash some of the potatoes up and then put garlic in there after you heat the garlic and butter and then like dollops that just a little bit over the top I think that sounds delicious. Am I making sense?
Okay, so after some brainstorming, I think I know what I'm going to do for all of this.
Roast the duck and the veggies together. That will give me some tender veggies, cooked in duck fat, and also some duck fat to use.
shred the meat off the carcass, use the carcass to make a stock
Make the flakiest pie crust possible.
For the filling, I'll use turnips, kale (mabey), onions, celery, mushrooms both, shitake and oyster, A little bit of fresh thyme, tarragon, saffron Salt and pepper, of course. Thicken the stock up with butter, a little bit of flour.
Put it all together and then top the pie crust with gruyere while baking and some crispy shallots.
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