Osso Buco Pies

Happy Christmas!

This year I went with something a little different for Christmas Eve dinner, it would certainly be delightful on any cool night, but we thought it was something special. If you don’t have a New Year menu planned, and expect guests this would be the perfect dish – not only can you make it earlier in the day, plate it, and refrigerate so you just need to pop it in the oven for 30 minutes – you can make it 2 weeks ahead and freeze it.

My butcher didn’t have spare bones to make veal stock, so I cheated! And boy am I glad for it – Knorr makes an excellent veal bouillon that worked in a pinch, if anything the flavor was more intense which is perfect for this dish.

Osso Buco Pies – 4 servings
Filling:
4 thick veal shanks, tied with kitchen string to keep meat attached to the bone
2 tablespoons olive oil Plain flour, for dusting
Kosher salt and freshly ground black pepper
1 1/4 cups dry white wine (Chardonnay)
4 cups veal stock
10 ounces white button mushrooms, thickly sliced
4 shallots, thinly sliced
8 garlic cloves, finely chopped
6 thyme sprigs
Pie Pastry:
12 ounces flour
3 teaspoons sugar
1/2 teaspoon Kosher salt
8 ounces unsalted butter (2 sticks), diced
1/3 cup iced water

For the osso buco filling, preheat oven to 285 degrees F. Season the shanks to taste, lightly dust with flour and shake off the excess. Heat the oil in a wide/deep saute pan over medium-high heat, add shanks to pan and brown well all over (about 6-8 minutes), then set aside. Deglaze the pan with the wine, scraping up the little bits, then add the stock, mushrooms, shallots, garlic and thyme. Return the osso buco to the saute pan, season to taste, cover and braise in the oven, turning meat halfway through cooking, until the meat is fork tender, about 3-3 1/2 hours. Cool osso buco in the braising liquid, skim off fat that rises to top and discard thyme.

For buttery pastry dough, pulse flour, sugar and 1/2 teaspoon salt in a food processor to combine. Add butter and pulse just until butter forms pea-sized pieces , then continue to pulse while adding iced water until clumps of dough form, adding more water 1 tbsp at a time if necessary. Transfer to a work surface, bring dough together and divide into 4 equal pieces and shape into discs. Wrap individually in plastic wrap and refrigerate for 30 minutes to rest. Dough will keep refrigerated for a day, or frozen for a month.

Preheat the oven to 400 degrees F. Divide the braising liquid and mushrooms among 4 deep, baking dishes (about 2.5 inches deep, by 5 inches wide). Remove string from shanks and place a shank in each dish.

Roll out each dough disc to a 6.5 inch round on a floured work surface and cut a hole in the centre (I used the end of my pastry tips). Lightly brush rims of dishes with eggwash, place a pastry round over each, with hole in dough over bone. Press pastry edges to seal and brush tops with eggwash. Place on a baking tray and bake until pastry is deep golden and filling is bubbling (30-35 minutes). Cool pies briefly on a wire rack, then serve.

Happy Cooking! Bon Appetit!

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Duke’s Mayonnaise: Pimento Bow Ties

I recently entered my recipe for Pimento Bow Ties in the Duke’s 100th Anniversary Contest – I was a runner up to the winner who submitted Alabama White BBQ Sauce – I’m in no way sad about this! Since my recipe was a runner-up, it’s still mine, and I thought, finally, I could definitely go ahead and share my recipe you with y’all!

Pimento Bow Tie Crisps – 4 dozen
2 1/4 cups White Lily all-purpose flour
1 3/4 teaspoons kosher salt
1 teaspoon cayenne pepper
1 tablespoon diced pimentos, drained, patted dry
8 ounces Duke’s mayonnaise
1 cup grated aged white Cheddar cheese, packed
1/2 cup grated orange Cheddar cheese, packed
1/2 cup grated Parmesan cheese
6 tablespoons ice water

In the bowl of a food processor, combine flour, salt, and cayenne pepper. Add the mayonnaise and pimentos, pulse until coarse in texture.

Place the flour mixture in a large bowl, add cheeses and mix until combined. Drizzle in the water, 1 tablespoon at a time. Test dough by squeezing between fingertips, it should stick together.

Lightly flour work surface and gather the dough on it, press into a rectangle. Fold into thirds, 2 times. Wrap tightly in cling wrap, and refrigerate for 1 hour.

Position a rack in the middle of the oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside.

Remove the dough from the fridge and let it rest at room temp for 10 minutes. Cut the dough in half and return the unused half to the fridge to repeat the process later.

Lightly flour work surface and roll the dough into a rectangle 12 to 14 inches long horizontally. The dough should be about an 1/8 inch thick. Cut horizontal strips to 1 1/4 inches wide, then cut the d
ough in vertical segments to form strips that are 2 inches wide.

Place 2 inch strips on the prepared baking sheet, to create a bow tie, give each rectangle a twist.

Bake for 15-18 minutes minutes or until light brown. Allow to cool on baking sheet.

Serve or store in an air-tight container for up to 3 days.

Happy Cooking! Bon Appetit!contest