Meat and vegetable pie with béchamel sauce, American Pot Pie recipe
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Total: 1 h Diners: 4
If we talk about empanadas – none like the octopus empanada we make in Spain, we already know that – in the United States we actually talk about the Pot Pie, a recipe that can be the most simple or complex in the world depending on what we want and that they inherited from the cuisine of European immigrants, especially the Italians, Spanish and Germans.
Americans usually prepare it with chicken, so if you search the internet you will find many references about the chicken pot pie but like any good pie actually admits inside all kinds of fillings according to the imagination of each one.
The name is inherited from using iron pots to shape it and that is why I have used my iron skillet to prepare it, because it is also a very nice shape.
On this occasion I have prepared it literally from leftovers from the fridge because I had a piece of Iberian pork loin and also some garlic and asparagus but actually you could do the same process with whatever you feel like or have on hand. You already know that I am a firm advocate of trying to buy less and take advantage of everything more, that nothing is thrown away and give play to seasonal ingredients. Real cooking, healthy cooking.
We are talking about an empanada that you can make with puff pastry but also with pie dough or shortcrust pastry and that inside has a little béchamel to amalgamate the whole and that is tremendously unctuous, it is a tip this addiction inside because it makes it creamy and you want to eat more and more.
In fact, usually the béchamel or velouté is prepared directly in the stuffing where everything is fried but I preferred to separate it so that both the meat and the Vegetable Recipes do not overcook too much. We could also substitute the milk for broth to taste to make a velouté rather than a béchamel sauce and it would also be fabulous. I advise you to try it with pumpkin inside and with peas, also with bacon, turkey meat or even the leftover roast chicken from the day before. This is a perfect recipe for making the most of it.
How to make meat pie with béchamel sauce
Ingredients
. Puff pastry, 1 sheet Garlic, 3 pcs Thin green asparagus, 1 bunch Iberian pork loin or tenderloin, 200 g Salt, c/s Ground black pepper, to taste Mint, a few leaves Extra virgin olive oil, 4 tablespoons Egg, 1 pc (for brushing)
For the béchamel
Butter, 50 g Flour, 40 g Whole milk, 500 ml Salt, c/s White pepper, a pinch
Step 1
Chop all the Vegetable Recipes well and chop the meat as well. Sauté the meat over high heat with a little oil and salt to brown, set aside. In the same pan poach the garlic (or leek, or onion, or whatever you want) over low heat until tender.
Step 2
Preheat the oven to 200 ºC with heat up and down, if you put the fan you will have to lower the oven to 180 ºC (and this applies as a general rule). Add the cut asparagus to the pan, stir lightly and add the tips. Stir well to cook lightly and set aside.
Step 3
Prepare the béchamel sauce by melting the butter and cooking the flour in it, stirring well so that the flour cooks for a couple of minutes. Add the milk and cook well without stopping stirring while the béchamel sauce cooks. When the béchamel has thickened, add the salt and pepper and set aside.
Step 4
Mix the meat with the Vegetable Recipes and the béchamel sauce and season to taste with the spices of your choice.
Step 5
Place the puff pastry base in the mould, rising well around the edges. Prick the dough with a knife and fill it with the mixture we already had, cover it with the rest of the dough, sealing it well so that the dough does not come out and removing the excess. Make a small chimney in the center and brush with the beaten egg.
Step 6
Bake for approximately 25 minutes or until golden brown. Let stand to cool slightly before slicing and serving.
