Wolf Pie
filling recipe by Perficious Eats, Sweet Pea and Little Man
Filling Ingredients:
2 sweet potatoes, peeled and chopped into 1/2 inch cubes
1 onion, diced
1 cup frozen peas
1 cup frozen corn
2 Tablespoons flour
1 Tablespoon butter
1 Tablespoon olive oil
1 sprig fresh thyme
1 1/2 cups of vegetable or chicken broth
1 egg yolk and 1 Tablespoon of water, beaten together in a little dish (this is the pie crust's egg wash)
salt and pepper to taste
optional: several threads of saffron
Pie Crust Ingredients:
Use your favorite pie crust recipe here. I like Martha Stewart's Pate Brisee recipe for this.
1. Make the pie crust, separate into 4 little discs and refrigerate. (If your recipe makes enough dough for a 2-crust pie, then only use 1/2 of the dough for this recipe. You can freeze the other half for another day of pie!)
2. In a large pot over medium heat, melt the butter with the olive oil. Saute the onions until they are soft and translucent, about 10 minutes. Reduce the heat to low and add the flour. Add the broth slowly and keep stirring to break up the flour clumps. Add the saffron, salt and pepper. Simmer for a few more minutes and take off the heat.
3. In a separate pot, cook the sweet potatoes in boiling salted water for about 10 minutes. Drain and add to the sauce pot. Stir in the peas and corn.
4. Divide the mixture among 4 ramekins.
5. Preheat the oven to 375°F. Take the pie crust out of the refrigerator, roll out 1 disc into a thin layer that can wrap over a ramekin. Before you cover the ramekin with dough, brush the top edge and sides of the ramekin with the egg wash. Cover the ramekin with the dough and repeat with the other 3 ramekins. Brush the tops of the pies with more egg wash and cut slits or poke holes into each pie crust. We used a fork to make holes in the crust that looked like each person's first initial:
6. Bake the ramekins for 1 hour, or until the crust looks golden brown and the filling is bubbling inside. Yum, yum.
