Truffle Pot Pie Recipe
crispy sweetbread, pickled carrot, frisse
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
- 2
Cook Sweetbread
Add the crispy sweetbread pieces to the skillet and sauté for another 5 minutes until slightly golden.
- 3
Add Cream and Broth
Pour in the heavy cream and chicken or vegetable broth. Stir well and let it simmer for 5-7 minutes until slightly thickened.
- 4
Season the Filling
Add truffle oil, fresh thyme, salt, and black pepper. Mix thoroughly and remove from heat.
- 5
Prepare Vegetables
Fold in the pickled carrots and frisée lettuce into the filling mixture. Set aside to cool.
Crust Preparation
- 6
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- 7
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 8
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking
- 9
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 10
Roll out the Dough
On a floured surface, roll out the dough to fit your pie dish. Place it in the dish, trimming any excess dough.
- 11
Fill the Pie
Pour the sweetbread filling into the prepared crust, spreading it evenly.
- 12
Cover with Dough
Roll out another portion of dough to create a top crust. Seal the edges and cut a few slits in the top for steam to escape.
- 13
Bake the Pot Pie
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- 14
Cool and Serve
Let the pot pie cool for a few minutes before serving. Enjoy!