Button Up and Belly Up

Puff Dough Recipe

This recipe is perfect for that pot pie you have been wanting to make or a great substitute for any recipe using puff pastry. It cooks up tender with a slight puffiness and layers of flakiness that works every time.

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick(1/2-cup) cold butter or margarine
1/2 cup cold sour cream

　

In a large bowl, stir together flour, salt and baking powder well. Add the butter, in pats, and mash into flour mixture using a fork or pastry cutter until it is half the size of peas. Using a sturdy wooden spoon or equivalent, vigorously stir in the sour cream until well incorporated.

On a well floured work surface, with additional flour at hand, begin kneading for a minute or so, until smooth, adding more flour as needed to prevent sticking.

Roll out dough into a rectangle with a rolling pin, with the dough about a half inch thick. Fold over one of the ends a third of the way, repeating with the opposite end. Roll out again to the same size as the original rectangle, working quickly.

Repeat this step 4 more times. fold over one more time without rolling out. Wrap tightly with a couple of pieces of film wrap as airtight as possible. Refrigerate at least 30 minutes, or up to 3 days before using.

To use, roll out to desired shape and size while cold between two large pieces of film wrap to prevent sticking.

Pork Button Pie

 

A true meat pie but the mushrooms are the star of the show here. Instead of flavoring this pie with meat, I flavored the mushrooms with this spicy Italian sausage.
　

1 Puff Dough recipe, above
4 small shallots, thinly sliced
1 link hot Italian sausage, casing removed and crumbled
2 pounds button mushrooms, sliced thick
1/2(6-ounce) can tomato paste
1 cup beef broth
1/4 cup fresh bread crumbs
Salt and black pepper to taste
1 egg, beaten
1 tablespoon grated Parmesan cheese

　

Make Puff dough and refrigerate 60 minutes. Meanwhile, make Pork Button Filling.

Using a large skillet over medium high heat, add shallots and sausage, stirring to break up sausage. Cook, while stirring frequently, until sausage is cooked through. Drain fat and add mushrooms, stirring to combine. Cook until all the moisture has come out of mushrooms and they are cooked, about 10-12 minutes.

In a bowl, whisk together tomato paste and broth. Add to mushroom mixture and continue cooking until thickened, another 2-3 minutes. Remove from heat and stir in crumbs and season to taste with salt and pepper. Let cool until ready to fill pie.

Roll out half the dough between 2 sheets of film wrap until large enough to cover a 9-inch pie pan; set aside. Repeat with remaining dough. You may also dust work surface with flour and roll out accordingly.

Place one dough circle in pan, empty mushroom mixture on top, spreading out evenly. Top with remaining dough and crimp edges. Poke holes in the top to vent, brush egg over the top and sprinkle on the Parmesan cheese.

Bake for about 35-40 minutes, or until well browned on top. Remove to cool slightly before cutting to serve.