January 6, 2013

Meat Pie

I'll admit, as I was cooking this, I thought I was going to hate it. The smell of the chorizo just wasn't appetizing, and I had to call in the other person to remove it from the casings. Totally disgusting. But, it turned out pretty darn tasty and was super filling - enjoyable enough to be the first actual food post in 2013, and the only one since, um, well, a long time ago.

Filet Mignon, Apple Brats, Chorizo, Tenderloin
The chorizo was part of the great Wild Turkey Farms stock up from the last Farmer's Market of the season. All that (local and humanely raised!) for only $20! Score.

Preheat oven to 400. Thaw the chorizo and remove from casings. Chop one sweet potato and 1/2 sweet yellow onion. Saute all three until sweet potato is tender (~15 mins?). Increase heat to cook off moisture. Mix in 3T goat cheese and set aside.

Meanwhile, after thawing a puff pastry sheet for about 45 mins, line a removable bottom tart pan with one sheet to form the crust. Press against edges. Bake 8-10 minutes using pie weights if available (if not you will need to poke down the bottom before adding filling).

Transfer chorizo-squash filling to tart pan, spread evenly, and pack down. Crumble 2T more goat cheese on top. Bake at 400 for 20 mins, and finish with a 3 min broil. Remove and and let it sit slash set for about 5 minutes.

Definitely a late fall or winter meal.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...