Wednesday, February 10, 2016

Wild Boar-Mushroom Pot Pies with Landmark Vineyards' Pinot Noir #winePW #sponsor


Here we are with an additional recipe post and wine pairing for the week running up to our Valentines #WinePW. Click to read Christy of Confessions of a Culinary Diva's invitation to the Saturday #WinePW event.

When I was faced with a bottle of Landmark Vineyard's Pinot Noir*, the words "wild boar," "mushroom," and "pot pie" came to mind. That sounded like a fantastic match to the Pinot Noir: Wild Boar-Mushroom Pot Pies.

I had a wild boar shoulder that I'd purchased from D'Artagnan Foods. I chuckled when I saw that it read - meat from feral swine. Really?? That does not sound appealing at all. But I knew it would be. And it was.


Scribbling down an ingredient list before I headed for the store, I asked my husband if a pot pie always had a top and a bottom, he stared at me. "Sorry," he apologized, "I was stuck on the wild boar and mushroom combination. That sounds delicious."

He was no help. No help at all. So I, rather innocuously, posed this question on social media - "Question: Does a pot pie have a crust on the bottom?!" - and was shocked by the sheer number of answers I received. Absolutely floored. Over 1000 people clicked on my post though only about 100 made comments. Still, apparently there is some passion about this topic out there in the ether. I scrolled through the answers...

  • Mine do not.
  • Hubby makes them both ways. But "chicken pot pie with savory topping" has usurped all use of pie crust.
  • Yes.
  • I feel like the bottom crust is optional.
  • My rule is, if the pot pie is over 1 1/2 - 2 inches deep then it doesn't get a bottom crust, it gets too soggy. Less than that, both crusts are a must. But, most of the time we just make chicken and biscuits (basically the chicken pot pie filling with biscuits baked on top) instead.
  • Yes! Yum!
  • Yes.
  • Most definitely.
  • No, never a crust anywhere near pot pie! (Wait! What?? I asked for clarification) Nope...no crust at all. It's PA Dutch style...like a stew.
  • It is not a pie without the crust!
  • I think it should, but some people don't make it that way.
  • Bottom crust - top lattice.
  • Being a Swanson pot pie aficionado from early childhood, pot pies must have a bottom crust, as much as oreos require a chocolate cookie on either side of the vanilla center. The lack of a bottom crust would negate the eating technique, as per [our] family cultural norms.
  • Top and bottom - yes.
  • Yes.
  • Yes!!
  • Always.

Despite the glut of responses, there was absolutely no consensus. I mean, most people said yes to the bottom crust. But I actually liked the variations in the answers. What was absolutely confirmed: I can call it - be it crustless, top-crusted only, bottom-crusted with biscuits, bottom-crusted with crumble, bottom-crusted with lattice, or double-crusted - 'pot pie' and be just fine!


In the Glass...
You can click to read more the Landmark Vineyards' history in my post - Barley-Stuffed Acorn Squash & Zesty Crayfish with Landmark Vineyards' Overlook Chardonnay.


This is a soft and intense Pinot Noir that’s approachable. It’s an earthy wine with notes of cherry and anise.

On the Plate...
An almond-flecked Pâte Brisée encases a rich filling of slow-braised wild boar, mushrooms, and fresh herbs. So. Tasty. Pâte Brisée is a pastry dough/crust that has a rich flavor and a crisp, flaky texture. It is ideal for both sweet and savory pies, tarts, and quiches. Learn to make it. Stat. You won't regret adding it to your culinary repertoire. Also, because of the anise notes, I added fennel and fennel pollen to the pies.

Ingredients makes 6 individual pot pies

Pâte Brisée
  • 2-1/2 C flour, plus extra for rolling
  • 1/2 C finely ground almonds
  • 1 C butter, very-cold, cut into 1/2 inch cubes
  • 1 T chopped parsley
  • 1/2 t fennel pollen
  • 3 to 4 T whiskey (or you can use all water, I just thought the wild boar would go well with whiskey)
  • 3 to 4 T ice water
Filling
  • 3 to 4 pound boneless wild boar shoulder
  • olive oil
  • 1 onion, peeled and thinly sliced
  • 1 fennel bulb, peeled and thinly sliced
  • 1 C sliced celery
  • 2 C stock (I used organic beef stock)
  • 2 C red wine (not your Landmark...save that for sipping)
  • fennel fronds
  • 1 to 2 C mushrooms (I used a mixture of enoki, shiitake, and trumpet mushrooms)
  • 1/4 C flour
  • freshly ground salt
  • freshly ground pepper
  • 1/2 t fennel pollen
  • 1/4 C fresh herbs + more for garnish

Procedure
Filling
Heat olive oil in a Dutch oven. Cook half of the onion, celery, and fennel until softened and beginning to caramelize. Sear the wild boar on each side, approximately 1 to 2 minutes per side. Add in the remaining onion, celery, and fennel.



Pour in the wine and stock. Lay the fennel fronds on top.



Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until boar is fork-tender, approximately two hours. Uncover boar; simmer until liquid evaporates and board begins to brown, approximately half an hour. Remove the fennel fronds. Add in the mushrooms and continue to cook, for another 10 minutes. Shred boar with a fork. Place a few tablespoons of the cooking liquid into a bowl and whisk in flour until a paste forms. Stir the paste back into the pot and cook until the sauce thickens into a gravy. Season to taste with salt, pepper, and fennel pollen. Fold in fresh herbs.

Pâte Brisée
I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground almonds, fennel pollen, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Blend in the herbs. Add 1 T water and 1 T whiskey one at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note that too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

Preheat oven to 425°F. After the Pâte Brisée has chilled: On a floured work surface, roll out 1 half of the chilled dough. Cut out pieces of dough and lay them into the bottom of your individual pans; I used small round and heart-shaped Springform pans.

Prick the dough with a fork and place them in the oven to parbake for 15 minutes. You can roll out the remaining dough and cut tops or, I opted to do 3 with a double crust and 3 with a savory crumble (it was the Pâte Brisée crumbled with more ground almonds, more herbs, and some grated parmesan cheese).


Spoon the filling into your parbaked crusts and top with either another crust or a crumble. Return the pot pies to the oven and bake for another 40 to 45 minutes - until the crust is crisp and golden.


Let cool for 10 minutes before serving.


Garnish with a sprinkling of fresh herbs.


Find Landmark Vineyards
on the web
on Instagram

*Disclosure: I did receive sample wines from Benson Marketing Group for the purpose of creating pairings and developing recipes. But no additional compensation was received and opinions are completely my own.

2 comments:

  1. Wild boar always reminds me of Tuscany. I've never made it here, but love the idea with the pot pie, especially the heart dish. How perfect for V-day! ; )

    ReplyDelete
  2. Another pot pie recipe for Valentine's Day! And this looks absolutely delicious. Wine boars are also seen in Piemonte a lot (and they tramp through the vineyards).

    ReplyDelete

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