This recipe is meant to take advantage of any leftover Smoked Porchetta, but if you don’t have any left because you already ate it all or you didn’t feel like making it, of course regular bacon will fill in just perfectly. (It always does.) Feel free to cook your own chicken, but why not take advantage of those delicious rotisserie ones you can pick up at the supermarket?
In a small saucepan, bring the cream to a boil. Lower the heat to a simmer and
Melt the butter in a large Dutch oven over high heat. Add the onion, carrots, celery, and potatoes, season with salt and pepper, and
Add the flour and
Transfer the mixture to the prepared baking dish. Place the pastry over the hot filling, pressing the edges to seal and trimming off any excess. (Use the scraps to cover any exposed filling, if necessary.) Brush the egg wash over the top of the pastry. Using a paring knife, make a few slits in the pastry so the steam can escape.
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