LCBO Food & Drink Autumn 2024

Life of Pie from page 57

CREAMY AUTUMN-INSPIRED CHICKEN POT PIE It’s hard to resist the comfort factor of this beloved pie, but since it’s typically loaded with peas and carrots it can skew a bit boring. It doesn’t have to be that way! Simply sub in some of the season’s most delicious vegetables— kale, delicata squash and mushrooms—for a dish that surpasses everyday cooking. That said, this recipe still comes together so easily that it’s a true contender for a weeknight supper. PASTRY 397 g frozen puff pastry, defrosted but still cold 1 egg, beaten with a little water FILLING 1 tbsp (15 mL) olive oil 4 tbsp (60 mL) salted butter, divided 1/2 lb (225 g) mixed mushrooms (but not enoki), torn into bite-size pieces Generous pinches plus 1 tsp (5 mL) kosher salt Generous pinches of freshly ground black pepper 1/2 cooking onion, diced cut into 1/2-inch (1-cm) cubes 1 cup (250 mL) whipping cream 3 cups (750 mL) cooked chicken or turkey torn or cut into bite-size chunks 3 cups (750 mL) torn dinosaur or Tuscan black kale 1 tbsp (15 mL) fresh thyme leaves, plus more for garnishing 1. Place pastry on a lightly floured surface. Instead of dividing pastry into two pieces, press two squares together and roughly shape into a circle. Roll out dough on floured surface until you have a 12-inch (30-cm) circle. Don’t worry if it’s not perfect (see alternate technique on p. 57). Set on a baking sheet and refrigerate while preparing filling. 3. To make filling, add oil and 1 tbsp (15 mL) butter to a 10-inch (25-cm) ovenproof skillet. When bubbly, add mushrooms. Season with generous pinches of salt and pepper. Cook, stirring occasionally until lightly golden, 5 to 8 minutes. Remove to a plate. 4. Add remaining butter and onions. Cook, stirring occasionally until softened slightly, about 3 minutes. Add garlic. Continue to stir often for 1 minute. Add flour. Cook, stirring constantly for 1 minute. Slowly stir or whisk in broth until evenly mixed and no lumps remain. Add squash. 2. Preheat oven to 400°F (204°C). 3 garlic cloves, finely chopped 1/3 cup (80 mL) all-purpose flour 2 cups (500 mL) chicken broth 2 cups (500 mL) delicata squash

the butter or, if using a food processor, whirl until chunky, coarse crumbs form. It’s okay if you have some chunks of butter. Add lemon juice and 8 tbsp (120 mL) cold water. Continue to mix until dough comes together, adding more water, 1 tbsp (15 mL) at a time, as needed. 2. Turn onto a lightly floured surface, knead to bring dough together, then divide into two balls and form each into a squarish shape. Wrap sep arately in plastic wrap. Refrigerate until chilled, about 1 hour. 3. When ready to bake, set one portion of dough on a lightly floured surface. Roll out to fit a parchment-lined rimmed baking sheet. This recipe works well with a baking sheet measuring 11 x 16 inches (28 x 40 cm). Loosely roll pastry around rolling pin then unroll over prepared baking sheet. Shape and fit so it comes up to the rim pressing the corners and trimming to fit. Refrigerate while preparing filling. 4. To prepare filling, toss sliced fruit (apples, pears or plums) with sugar, spices, vanilla and salt. Fold in remaining fruit (raspberries, cranberries or grapes) and butter. Taste and add more sugar, vanilla and spices, if you like. Sprinkle with 1/3 cup (80 mL) flour and gently fold just until mixed. Set aside. 5. Roll out remaining portion of dough until it’s the same width and length as your baking sheet. Prepare the top crust (see p. 60 for options). Tumble fruit filling over pie, spreading fruit out evenly and pouring any remaining juices and mixture evenly overtop. Refrigerate to chill while preheating oven. 7. Layer pastry on top of filling, sealing edges if you’ve done a full piece for the top crust. Brush pastry with cream, milk or egg wash. 8. Bake in centre of preheated oven until golden, about 50 minutes. Remove to a wire rack and let cool for 1 to 2 hours. Slice into squares. Excellent served warm or at room temperature with scoops of vanilla ice cream. 6. Preheat oven to 375°F (191°C).

FALL FRUIT SLAB PIE This tender and lusciously sweet recipe can be used with whatever seasonal fruits you have on hand, with lots of options to customize the ingre dients to match your personal taste. Toss the fruit with sugar and spices, then adjust to your liking before adding the flour or encasing and baking it up between layers of incredibly tasty, butter-laden pastry. PASTRY 33/4 cups (925 mL) all-purpose flour, plus more flour for dusting 3 tbsp (45 mL) granulated sugar, plus 1/2 to 2 tsp (2 to 10 mL) for sprinkling 3/4 tsp (4 mL) kosher salt 11/2 cups (375 mL) cold, unsalted butter, cut into cubes (see TIP) 1 tbsp (15 mL) freshly squeezed lemon juice 8 to 12 tbsp (120 to 180 mL) ice-cold water 1 to 2 tbsp (15 to 30 mL) cream, milk or egg, beaten with a little water FILLING 8 cups (2 L) thickly sliced pears, plums or apples, or a mix, with slices about 1/2 inch (1 cm) thick 3/4 to 1 cup (175 to 250 mL) granulated sugar 1 tsp (5 mL) baking spices, using a mix such as ground cinnamon, cardamom, ginger, nutmeg 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) kosher salt 2 cups (500 mL) fresh raspberries or 11/2 cups (375 mL) cranberries or seedless Concord grapes, sliced in half 3 tbsp (45 mL) melted butter, cooled 1/3 cup (80 mL) all-purpose flour 1. To prepare pastry, place flour, sugar and salt in a large bowl or in a food processor fitted with a dough blade. Whisk or whirl to mix. Add butter. Use your fingers and thumbs to quickly cut in

Makes 16 to 24 servings

TIP Many believe that shortening is the best way to go for added flakiness, but IMO it’s better to go for all-butter pastry because it still yields ten der and flaky results but with much more flavour.

WHAT TO SERVE Liberty Village Peach Cider LCBO 19969, 473 mL, $3.60

Flavoured ciders made with real fruit bring an extra dimension of taste; refreshingly dry, they cut through the richness of the pastry.

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———————— AUTUMN 2024