strawberry margarita love pie!

A month or so ago I bought an electric mini-pie maker but got so busy with work that I never had a chance to really try it out.

But TODAY… I’m gonna be a pie making fool.

First pie of the day was aptly named by the singer because it tastes like love… dipped into strawberry margaritas (lol).

What you’ll need:

for the dough
1 1/4 cup – All Purpose Flour
1 tbsp – Sugar
1/4 cup – Unsalted Butter (cut into cubes)
3 tsp – Margarine (or Vegetable Shortening)
3-5 tbsp – (very cold) Water

filling
(1) Lemon
(12) Strawberries
3 tbsp – Sugar
Pinch of Salt
1 tbsp – flour

+ Frozen puff pastry (should defrost approx. 40 min before use)
+ Nutella (optional)
+ Electric Mini-pie Maker (I’m sure this recipe will work fine as a regular sized pie… but not sure what the conversions would be. The dough recipe makes (1) 9-9 1/2 in round… so if you wanted to cover the pie you’d have to make two batches.)

Start by making your dough. Combine the flour, sugar and salt into a bowl and mix together. Then using two knives, a standing mixer or hand mixer add in the margarine and butter. Once it’s properly mixed in, it’ll look a bit like cornmeal. Slowly add in the water until the dough roughly comes together (I’ve found that I need 3-5 tbsp’s of water… sometimes 7). Turn the dough onto a floured surface and work it into a 5″ disc. Plastic wrap the yumminess and chill in the fridge for at least 2 hours. Side Note: Yes, the 2 hours are necessary. I’ve been impatient and just rolled out the dough right away and after it crumbles and breaks as you’re trying to roll it out or place it in the pan… you’ll cry and wish you just waited those two hours. I made my dough the night before so I wouldn’t have a chance of getting impatient.

For the filling, begin washing and patting dry your strawberries then cutting and removing the stem. If you’re making the mini-pies I’d suggest cutting the larger strawberries into 6 parts.

Put the cut strawberries into a bowl and add about a tsp of lemon zest, and using the same lemon squeeze the juice—about 2 tbsp—into the bowl (make sure you don’t get any seeds).

Add your sugar and toss all together.

Turn on your pie-maker or over to preheat then roll out your pastry dough. Cut out 4 small rounds for the tops of your pies, flour and set a side. Pull your pie dough out of the fridge and start to roll it out on a floured surface. You’ll want it at a thickness of about 1/8 of an inch. Cut out large rounds for the bottom of your pie.

Immediately begin placing them into your pie maker (if your dough begins getting too soft, it will crumble while cooking… put it back in the fridge for at least 10 minutes before rolling it again on a floured surface) and put a bit of filling into each pie. Don’t worry about putting too much… trust me.

Cover with the puff pastry, close your pie maker and let “bake” for about 9 minutes.

Once fully cooked, remove from the pie maker, plate and serve warm or at room temperature. Garnish with nutella for that extra bit of sweet.

Happy pie eating!

recipe adapted from: mini pies by abigail johnson dodge

Advertisements

life, love, a recipe & the rest.

Wowzers… been a while right?

What can I say? Just around the time of my last post, I booked a project which rolled into another project… and then another and another and before I knew it I was 5 months in & 13 jobs deep. It was a roller-coaster of a summer to say the least. After months of work, sleepless nights and a few tears I came away with new friends, a great sense of accomplishment and a store of new experience. I actually feel a tinge of confidence in my work now. I don’t come in to a new office with an unsettling fear that I will fail and disappoint the people who hired me (along with those who recommended me). It’s kind of great.

So now where am I?

Professionally, I’m working on a new project with a new PM and new Producer and entirely new crew. It’s a bit strange to come on to a set and not immediately recognize 50+ faces but… that’s the name of the game in commercial production (I was just spoiled by my golden summer).

Personally, I’m spending most of my free time playing video games on a couch I’ve grown extremely comfortable laying on, reading cooking blogs (smittenkitchen.com, amateurgourmet.com & thekitchn.com are my current favorites), and missing my family. All of the siblings are now spread out across the country with the singer and I still in LA, the actor in Davis, the photographer in Chicago and the baller (and littlest of all of us) studying her brain out in Tennessee. What’s worse than us all being spread out? It will be the first Christmas that we can’t all be together. In the past, there were times when some of us were in the Philippines for the holidays but this is truly the first time we don’t really have a choice in the matter. I love this time of year but this really will be a bittersweet Christmas.

“]

my amazing family (mia: photographer, baller & gopher)

Ok, enough sap for one evening.

The real reason I thought about posting is because of a picture of huevos rancheros I posted on facebook this past weekend. Backstory: On Sunday, I was whipping up the boyfriend’s favorites for breakfast (french toast, corned beef & hash + fried eggs) when I was at a loss as to what to make for myself. We’ve really been into Chopped lately so he decided to throw a “secret ingredient” at me which I had to use in my meal (though I really think he was just trying to get rid of something he bought by mistake). It was a can of El Pato’s salsa de chile fresco which translates to “roasted fresh chile salsa”.

After I popped open the can & tasted its contents [pretty much tastes like tomato sauce with a very large kick], all I wanted was to bring back memories of my mini-trip to Mexico and have huevos rancheros for breakfast. Not to toot my own horn, but they turned out pretty good. And apparently other people thought so too! Ever since I posted this picture, I keep getting messages about the recipe. So here goes…

Typically huevos rancheros is made with fried corn tortillas, fried eggs & tomato-chili sauce. Mine? I made it with whatever I currently had in the kitchen. This is a super simple recipe that involves cooking 4-separate parts which is then combined together on a plate.

Ingredients:
1 can of salsa de chile fresco
2 eggs
1 large flour tortilla
1 can of refried black beans
shredded monterey jack & cheddar cheeses
1/2 medium yellow onion (chopped)
butter
vegetable oil

Pre-heat the oven to 500ºF. Or if you’re not fussy like me, just set it to a high-broil. You’re just toasting tortilla’s after all.

Sauce:
I started by melting about a teaspoon of butter in a 3qt sauce pan. Once the butter had fully coated the bottom, I added the chopped onions and sautéed until tender then added the can of salsa de chile fresco. Bring sauce to a simmer and leave uncovered to reduce the sauce and thicken it. Alt: If you don’t care for onions, pour that bad boy into a microwave safe bowl and heat till warm.

Tortillas:
Cut up the tortilla into triangular bite-sized pieces. Toss them on to a baking sheet and pop ’em in your pre-heated oven for about 10 to 15 minutes until they crisp and brown. Alt: For extra crispy tortillas, sprinkle them with a bit of olive oil & salt to taste then mix with hands before toasting in oven.

Beans:
In a small skillet, coat the bottom with a bit of vegetable oil (I use stainless steel this is necessary but for you teflon folks, a teeny bit of PAM spray should do it) then add your can of refried beans (I prefer the black variety). Once it begins to soften, add a small handful of the shredded cheese. Continue heating until cheese melts, stir in & set aside.

Eggs:
This already a super heavy meal… so I used a non-stick pan with the teeniest bit of oil (I poured some on a paper towel and spread it on the fry pan), cracked two eggs in, added some salt & covered on medium-low heat until the whites were fully set. Alt: Poach em’, fry em’, boil em’—do it your favorite way… whatever’s clever loveys!

Plate:
Start with the tortillas — put them on the plate so that they sort of cover the bottom. Cover with the heated refried beans and then lay on those eggs. Pour the sauce over everything then sprinkle on a handful of shredded cheese.

ena's not-so-typical huevos rancheros

¡Provecho!