Pancetta, White Bean, and Swiss Chard Pot Pies

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First of all, how do you all like the new site?  I’m still tinkering with it a little bit; gonna add an About Me section, so ask me any questions now you are dying to know; gonna add some social links and such. But all-in-all I like it.  And hopefully you will as well.  Plus you can now get e-mails every time I update, leave comments easier (I hope) and all kinds of more user-friendly features.  Yay!  

 

But listening to me talk about the site is not really why you are here.  I know… we all want to hear about the food!  This spring my husband and I joined The Earth Spring Farm CSA.  I really like getting the fresh veggies every week and it is forcing me to learn a lot of new recipes and try new veggies.

Like Swiss chard.  I had no idea how to cook Swiss chard or what flavors it brings.  Luckily I have the amazing Smitten Kitchen cookbook to help (And… she is writing another one!  It will be out October 2016 – so anyone thinking about buying me a present for the 2016 holiday season… I got an idea for you!). These pot pies are delicious.  I was so happy with the crust and the amazing salty – but not too salty – comforting filling. 

I was pretty sick last week (sorry about missing a week here on Creamed Butter) and there were a few days when the idea of this comforting delicious pot pie was about the only thing which sounded good to me.  Unfortunately, I was way too sick to get up and make myself some.  But we did get some more swiss chard in this week’s box… and I am feeling all better…

 Pancetta White Bean, and Swiss Chard Pot Pie From The Smitten Kitchen Cookbook  

Makes 4 pot pies  

For the pastry lid

(You could probably get away with store-bought pie dough but this is a really good flakey lid that I highly recommend!)  

2  cups flour

1/2 tsp salt

13 tbsp (1 stick and 5 more tbsp) room temperature butter

6 tbsp sour cream or plain Greek yogurt (I used sour cream)

1 tbsp white wine vinegar

1/4 cup cold water  

I egg beaten with 1 tbsp water  

 

For the filling

2 tbsp olive oil

4 ounce diced pancetta (next time I am gonna up this to a little more)

1 large onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic minced

pinch of red pepper flakes (I don’t like heat but I did it anyway.  It was good)

8 – 10 ounces Swiss chard (about 4 cups) chopped

3 1/2 tbsp butter

3 1/2 tbsp flour

3 1/4 cups chicken broth

2 cups cooked white beans (about 1 -1/2 15.5 ounce cans, drained)

 

First, make your pastry.  In a large bowl, combine the flour and salt.  Add in the butter and, using a pastry cutter or fork or your hands, cut in the butter until it resembles wet sand.  

In a small dish, mix together the sour cream, vinegar, and water. Combine with the butter mixture to form a soft dough.  It is easier, I found, to do this with your hands.  Thus the large bowl.

Knead the dough one or two turns, wrap it in plastic wrap and pop it in the fridge while you set about to make the filling. If you want to make the pastry in advance it can chill in the fridge for up to two days at this point.

 Heat about 1 tbsp of olive oil in a wide sauce pan on medium heat.  Add in the pancetta and cook until brown and crispy. Remove the pancetta and place into a medium bowl lined with a paper towel to catch some of the excess grease.

If needed add more olive oil to the pan and, back on medium high heat, add the onion, carrot, celery and red pepper flakes to the rendered fat.

Allow to cook until the veggies are soft, about 7-8 minutes.  Add in the garlic and cook one minute more. Finally add in the Swiss chard and cook for 2-3 minutes until it is nicely wilted.

Season with a little salt and pepper then, being sure to remove the paper towel, add the veggies to the bowl with the pancetta.

Using the same saucepan, wipe out any excess oil and grease.  It is ok and actually a good thing if any delicious bits are stuck to the bottom.  Leave them.

Melt the butter in the sauce pan over medium-low heat.  Add in the flour and stir constantly until the mixture begins to take on a little color.  Yep, we’re making a roux!

Slowly whisk in the broth a little bit at a time, being sure to mix throughly between each addition.  This will make a nice thick delicious buttery base for our stew.  While you are adding the broth be sure to scrape up any bits stuck to the bottom of the pan.

Once all the broth is added bring the mixture up to a boil then reduce heat to a simmer.  Allow it to cook until thick and gravy-like, about 10 minutes.

Season with salt and pepper to taste (I found the additional salt not needed) and add in your white beans and reserved vegetables.

At this point you can either cool the stew and refrigerate for up to two days or preheat your oven to 375 degrees.

To assemble your pies, divide the filling between four oven-proof bowls.  It should be roughly 1 1/2 cup filling in each bowl. Arrange the bowls on a baking sheet.

Divide the pastry dough into four equal pieces and roll it out into rounds that will cover your bowls with about an inch overhang.  Or you can be all fancy and artsy like me and cut them into squares.  I’m so cool like that.

Whisk the egg with the water to form an egg wash and brush lightly on the rim of your bowls.  This will keep the pastry stuck down so it is important (you know I almost always skip the egg wash when it is just for aesthetic effect).

Drape the pastry over the bowls and brush the top with any extra egg wash (since you went to the trouble of making the egg wash you might as well go for aesthetics now). 

Cut a few vents in the top to allow the steam to escape. Bake until the crust is a golden brown and the filling is bubbling up, about 30 – 35 minutes.

Pancetta White Bean, and Swiss Chard Pot Pie

Makes 4 pot pies  

For the pastry lid:

2  cups flour

1/2 tsp salt

13 tbsp (1 stick and 5 more tbsp) room temperature butter

6 tbsp sour cream or plain Greek yogurt

1 tbsp white wine vinegar

1/4 cup cold water  

1 egg beaten with 1 tbsp water  

For the filling

2 tbsp olive oil

4 ounce diced pancetta

1 large onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic minced pinch of red pepper flakes

8 – 10 ounces Swiss chard (about 4 cups) chopped

3 1/2 tbsp butter

3 1/2 tbsp flour

3 1/4 cups chicken broth

2 cups cooked white beans (about 1 -1/2 15.5 ounce cans, drained)

First, make your pastry.  In a large bowl, combine the flour and salt.  Cut in the butter until it resembles wet sand.  

In a small dish, mix together the sour cream, vinegar, and water. Combine with the butter mixture to form a soft dough.  

Knead the dough one or two turns, wrap it in plastic wrap and chill for one hour – two days.  

Heat 1 tbsp of olive oil in a wide sauce pan on medium heat.  Add in the pancetta and cook until brown and crispy. Remove and place into a medium bowl.  

If needed add more olive oil to the pan and, back on medium high heat, add the onion, carrot, celery and red pepper flakes to the rendered fat.  Allow to cook until the veggies are soft, about 7-8 minutes. 

Add in the garlic and cook one minute more.  

Finally add in the Swiss chard and cook for 2-3 minutes until it is nicely wilted.  

Season with a little salt and pepper then add the veggies to the bowl with the pancetta. Set aside.  

Using the same saucepan, wipe out any excess oil and grease.   Melt the butter in the sauce pan over medium-low heat.  Add in the flour and stir constantly until the mixture begins to take on a little color.  

Slowly whisk in the broth a little bit at a time, being sure to mix throughly between each addition.

Once all the broth is added bring the mixture up to a boil then reduce heat to a simmer.  Allow it to cook until thick and gravy-like, about 10 minutes.  

Season with salt and pepper to taste and add in your white beans and reserved vegetables.   Preheat your oven to 375 degrees.  

To assemble your pies, divide the filling between four oven-proof bowls and arrange them on a baking sheet.  

Divide the pastry dough into four equal pieces and roll it out into rounds that will cover your bowls with about an inch overhang.  

Whisk the egg with the water to form an egg wash and brush lightly on the rim of your bowls.  

Drape the pastry over the bowls and brush the top with any extra egg wash.  Cut a few vents in the top to allow the steam to escape.  

Bake until the crust is a golden brown and the filling is bubbling up, about 30 – 35 minutes.  

     

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4 thoughts on “Pancetta, White Bean, and Swiss Chard Pot Pies

  1. I’m going to try this soon. I’ve got some Swiss chard I need to use.

    One comment: The border on both sides is almost much wider than of your post. Your post is in a narrow band just left of center in my browser.

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