LOCATION: Recipes >> Entrée Pies >> Salsify
For one 9" by 2" walnut crust:
1/2 cup walnuts
1 1/3 c all-purpose flour
1 1/2 t. sugar
1/4 t. salt
4 T unsalted butter, chilled and cut into 1/2" dice
1 1/2 t. softened butter
1 large egg whisked with 1T iced water
Additional 1-2T iced water
1 egg white
1/2 c olive oil
6 large cloves of garlic, smashed and peeled
2 c chicken stock, more if needed to cover ingredients
1 bay leaf
1/4 c white wine vinegar
1 t kosher salt
5 sprigs fresh thyme, plus 1T finely chopped thyme leaves
1 t coarsely chopped rosemary leaves
1 pound salsify, peeled and sliced lengthwise into thin 3" sticks
(if not available, substitute more potatoes)
2 c heavy cream
1/2 c lamb or chicken stock
1 t salt
1/2 t freshly ground pepper
1/8 t minced garlic
1/4 pound boiling potatoes, unpeeled and sliced 1/4" thick
Pulse the walnuts in the food processor with a small spoonful of
flour until the nuts are coarsely chopped. Spread on a baking
sheet and toast in a 350F oven for 5-7 minutes, to brown lightly.
Remove half and reserve for final decorations. When completely
cool, scrape remaining walnuts into the food processor. Add the
rest of the flour, sugar, salt, and chilled butter. Pulse the
butter into the flour, but only until the mixture looks like very
coarse meal. Turn on the machine and process in the egg-water
mixture, then add droplets of iced water just until the dough
masses; be careful not to overmix--the dough should not ball up on
the blade. Turn the dough onto a lightly floured board, hand-knead
briefly, cut in two (if you are making two pies), and wrap each
piece in plastic wrap. Refrigerate for 2 hours.
Grease tart pans with softened butter. Roll dough into 14" curcles
and line them into the buttered pans. Refrigerate for 1 hour.
A half hour before baking, preheat the oven to 350F.
Line the crusts with aluminum foil and fill with dried beans or
pie weights (to weigh them down during baking). Bake in the
preheated oven for about 15 minutes or until set. Remove the foil
and beans. Whisk the egg white with a pinch of salt until foamy
and paint the shells with a light coating, then return to the oven
for 10 minutes.
Bring the olive oil, garlic, chicken stock, bay leaves, vinegar,
salt, thyme sprigs, and rosemary to a boil in a large saucepan.
Simmer for 10 minutes, then add the salsify and simmer until it
begins to soften. Remove the pan from heat and allow salsify to
cool in the liquid. Strain and reserve leftover liquid for soups
Bring the cream, stock, salt, pepper, and garlic to a boil in a
large saucepan. Add the potatoes and simmer several minutes until
just tender--taste slices to be sure.
Use a slotted spoon to transfer the potatoes from the cream to the
walnut crusts. Spread the cooked salsify neatly over the potatoes,
trimming to fit if necessary. Pour enough of the potato-boiling
cream over the vegetables to coat. Bake at 425F for about 20-30
minutes until bubbling hot. Toss the remaining walnuts and chopped
thyme together and strew over the top. Cut the warm pies and serve.
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