So there’s this…
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I am so excited aboutthe movie Lincoln. I may even wait inline the night before…even though I doubt they’ll have a midnight showing.
I’m also excited aboutthis recipe. Maybe I’ll make it before Ipitch a tent outside the theater.
Pancetta, White Beanand Chard Pot Pies from Smitten Kitchen
Ingredients
Lid
2 cups (250 grams) all- purpose flour
1/2 teaspoon table salt
13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter,diced
6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained
yogurt)
1 tablespoon (15 ml) white wine vinegar
1/4 cup (60 ml) ice water
1 egg, beaten with 1 tablespoon water, for egg wash
Filling
2 tablespoons (30 ml) olive oil
4 ounces (115 grams or 3/4 to 1 cup) 1/4-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
2 garlic cloves, minced
Thinly sliced Swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 1/2 tablespoons (50 grams) butter
3 1/2 tablespoons (25 grams) all- purpose flour
3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5- ounce
(440-gram) cans
Makelids: In a large, widebowl (preferably one that you can get your hands into), combine the fl our andsalt. Add the butter and, using a pastry blender or your fingertips, cut themup and into the flour mixture until it resembles little pebbles. Keep breakingup the bits of butter until the texture is like uncooked couscous. In a smalldish, whisk together the sour cream, vinegar, and water, and combine it withthe butter-flour mixture. Using a flexible spatula, stir the wet and the drytogether until a craggy dough forms. If needed, get your hands into the bowl toknead it a few times into one big ball. Pat it into a flattish ball, wrap it inplastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Makefilling: Heat 1tablespoon olive oil over medium- high heat in a large, wide saucepan, and thenadd the pancetta. Brown the pancetta, turning it frequently, so that it colorsand crisps on all sides; this takes about 10 minutes. Remove it with a slottedspoon, and drain it on paper towels before transferring to a medium bowl. Leavethe heat on and the renderings in the pan. Add an additional tablespoon ofolive oil if needed and heat it until it is shimmering. Add onions, carrot,celery, red pepper flakes, and a few pinches of salt, and cook over medium heatuntil the vegetables are softened and begin to take on color, about 7 to 8minutes. Add the garlic, and cook for 1 minute more. Add the greens and cookuntil wilted, about 2 to 3 minutes. Season with the additional salt and freshlyground black pepper to taste. Transfer all of the cooked vegetables to the bowlwith the pancetta, and set aside.
Makesauce: Wipe out thelarge saucepan; don’t worry if any bits remain stuck to the bottom. Then meltthe butter in the saucepan over medium- low heat. Add the flour, and stir witha whisk until combined. Continue cooking for 2 minutes, stirring the wholetime, until it begins to take on a little color. Whisk in the broth, oneladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two to threeladlefuls at a time; at this point you can scrape up any bits that were stuckto the bottom — they’ll add great flavor.
Once all of thebroth is added, stirring the whole time, bring the mixture to a boil and reduceit to a simmer. Cook the sauce until it is thickened and gravylike, about 10minutes. Season with salt and pepper. Stir the white beans and reservedvegetables into the sauce.
Preheat your ovento 375 degrees.
Assembleand cook pot pies:Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1 1/2cups filling in each.) Set the bowls on a baking pan. Divide the dough intofour pieces, and roll it out into rounds that will cover your bowls with anoverhang, or about 1 inch wider in diameter than your bowls. Whisk the egg washand brush it lightly around the top rim of your bowls (to keep the lid gluedon; nobody likes losing their lid!) and drape the pastry over each, pressinggently to adhere it. Brush the lids with egg wash, then cut decorative vents(smaller than mine, please, as they led to lots of draping) in each to helpsteam escape. Bake until crust is lightly bronzed and filling is bubbling,about 30 to 35 minutes.
Doahead: The dough,wrapped twice in plastic wrap and slipped into a freezer bag, will keep for upto 2 days in the fridge, and for a couple months in the freezer. The fillingcan be made up to a day in advance and stored in a covered container in thefridge.
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