Puff Pastry Pie

We just had an electrician come out to the house this morning to fix some electrical problems. The main thing was the electrical fireplace, which hasn’t been working for a long time. There were also some electrical outlets inside and outside the house that weren’t working.

The electrician fixed everything in about five minutes without the use of any tools. I kid you not. He turned a knob, flipped a switch, and pressed a button, and suddenly everything worked perfectly.

Nothing like a skilled electrician to make one feel dumb and electrically challenged. I don’t think that’s a real term, electrically challenged, but I’m just going to go with it. Don’t think. Just feel it.

So all of our outlets work great now, and our fireplace has a lovely fire in it.

Respect the electrician.

That’s the moral of today.

Last night, I made one of my favorite recipes of my mom’s for dinner: Puff Pastry Pie. I loved this meal growing up as a kid. My mom just came up with the idea for this one day, and it’s been a hit with our family ever since.

First, brown your ground meat. Whatever kind you please. The steam made this picture look kinda funky. But it’s art, right?! I think I shall call it, “Meat Through the Fog”.

Second, steam your broccoli florets, potatoes, and carrots (not pictured – opps). Next, saute onion, garlic, and dried rosemary in a skillet with some olive oil until the onion turns translucent.

Add 1/3 c. flour and then mix it around well until it becomes paste-like.

Whisk in some milk and chicken broth, and continue whisking until it’s smooth and thickens. What an exciting picture this is. I think I’ll call this one, “The White Bog of Sauciness”. Respect art.

Lay out the thawed puff pastry sheets (both sheets) on a couple of baking sheets, and pop them in the oven for about 10 – 15 minutes, or until they’re golden brown. Mmmmm, puff pastry.

Mix the steamed vegetables with the sauce, and then serve everything. Don’t forget the cheese! Never forget the cheese!

Ah, this picture sings the song of my childhood!

Puff Pastry Pie

(serves 4)

• 1 lb. ground meat (beef, pork, turkey, any will do)
• 3 c. potatoes, diced
• 1 c. carrots, diced
• 2 c. broccoli crowns
• 1/2 c. butter (or 1/4 c. butter and 1/4 c. olive oil)
• 1/4 c. onion, diced
• 2 – 3 garlic cloves, minced
• 1 tsp. dried rosemary
• 1/3 c. flour
• 2 1/2 c. milk
• 1 1/2 c. chicken broth
• salt and pepper
• 1 package puff pastry
• 1 – 2 c. shredded cheese

1. Thaw out frozen puff pastry, and lay both sheets out flat on one or two baking sheets.
2. Preheat oven to 400° F (200° C).
3. Add ground meat to a skillet over med-high heat, and brown meat. When completely cooked, add salt and pepper to taste. Set aside.
4. Steam potatoes, carrots, and broccoli in a large pot together until tender, about 10 minutes. Set aside.
5. In a large pot, melt butter over medium heat. Add onion, garlic, and rosemary, and cook gently until onion is translucent, about 3 – 5 minutes.
6. Add flour to pot, and cook until flour becomes paste-like, about 2 – 3 minutes.
7. Whisk in milk and chicken broth until smooth. Continue whisking until sauce thickens. Add salt and pepper to taste.
8. Add steamed vegetables to sauce and mix  until everything is well coated.
9. Bake puff pastry until golden brown, 10 – 13 minutes. Remove from oven and cut into rectangles.
10. Pour sauce/vegetable mixture and meat mixture into separate large serving bowls and serve along with puff pastry rectangles.
11. To eat, pull one puff pastry piece in half. Add ground meat, vegetable mixture, and cheese as desired on top of bottom puff pastry piece. Place top puff pastry piece on top of filling and eat.