The Unofficial Harry Potter Cookbook - Dinah Bucholz [44]
For the filling, dice the pork into ¼-inch pieces or place chunks of pork into a food processor and pulse to coarsely chop. Place the pork in a large mixing bowl with the diced bacon, sage, minced anchovy or anchovy oil, and allspice. Add ¼ cup of the stock and mix well. Test the seasoning by heating a small amount of water in a sauté pan to a boil and cook a small amount of the pork mixture (1 teaspoon) in it. Taste the filling and adjust the salt and pepper as desired.
To assemble the pies, preheat the oven to 400°F, then decide on the size of finished pies desired. This recipe can be made in a muffin pan, popover pan, or 4-ounce ceramic ramekins. Cut off ¾ of the dough and place on a flour-dusted work surface. Roll it out 1/8-inch thick. To make the bottom crust, cut 4-inch circles for a muffin or popover pan and 4½-inch circles for the ramekins. Place the dough circles in the cups or ramekins and press the dough into the bottom and sides of each.
Fill the pastry-lined molds up to the rim. Fold any excess dough from the sides onto the top of the filling. Roll out the remaining dough and cut 3-inch circles to fit into the tops of the muffin or popover pan or ramekins. Place the tops onto the filling and press down lightly to seal. Cut a small hole in the center of each top. Reroll any excess dough. Using small pastry cutters, cut out shapes and decorate the tops. Brush the top of each pie with the beaten egg. Bake the pies for 20 minutes. Reduce the heat to 350°F and bake for 2 hours.
Remove the pies from the oven, brush with the beaten egg again, and bake for 10 minutes longer. Remove and let cool in the pan.
Bring the reduced stock back to a boil, remove from the heat, add the gelatin, and stir to dissolve. Using a funnel, spoon the stock mixture into the hole in the top of each pie, dividing the stock evenly among the pies. This is a slow process, and all of the liquid should be used. Chill overnight.
To serve, remove from the pan and serve with good English mustard.
Makes 8 pies
Beef and “Guinness” Stew for Kids
It doesn't exactly say that the Weasleys are Irish, but they are all redheaded, freckled, and fiery. Of course, we shouldn't stereotype, but… you know. So the night Harry arrives at Grimmauld Place, perhaps Mrs. Weasley would have served a classic Irish stew. There's a great moment when Mrs. Weasley displays her towering temper at Fred and George, who in trying to magic everything to the table, nearly spill the stew and stab Sirius (see Harry Potter and the Goblet of Fire, Chapter 5).
Although it's been the favorite alcoholic drink of Ireland since the 1700s, when Arthur Guinness opened a brewery in Dublin, Guinness has another use. Its dark color and roasted barley flavor work really well in stews.
To make the stew for adults, replace the Coca-Cola with Guinness. Do not use Extra Stout. Add 2 tablespoons dark or light brown sugar along with the rest of the ingredients in Step 3.
2 tablespoons vegetable oil, plus more as necessary
2 pounds chuck steak, trimmed and cut into ½-inch cubes
1 onion, chopped
2 tablespoons all-purpose flour
1 14-ounce can chicken broth
½ cup Coca-Cola
2 tablespoons tomato paste
¼ cup chopped prunes
1 teaspoon ground sage
Juice of 1 lemon
Salt and freshly ground black pepper to taste
6 Yukon Gold potatoes, peeled and cut into ½-inch cubes
2 carrots, peeled and chopped
¼ cup chopped fresh parsley
Heat the oil in a Dutch oven or wide pot and add the meat in batches, searing on both sides over high heat 4 to 5 minutes until crusty brown and transferring each batch to a large plate. After the last batch of meat is cooked and removed from the pot, add another 2 tablespoons of oil if necessary and the onion. Cook the