Pancetta, white bean and chard pot pies from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute Greek yogurt for sour cream.

  • Rutabaga on December 29, 2015

    The consistency of the filling is similar to thick soup or stew, so making them in individual bowls makes a lot of sense. But, as I only had two oven proof serving size bowls, I put some in a smallish casserole dish also. The presentation wasn't as nice, as we had to break the crust, ladle the filling into bowls, and top with the crust shards, but it was still just as tasty. The crust is wonderfully flaky, and would be a good, quick homemade substitute for other savory pies that call for puff pastry. To maximize my effort, I doubled the batch and put half in the freezer, with the filling and raw pastry dough stored separately. I also used porchetta in place on pancetta, which turned out to be especially delicious, and included the chopped chard stems by adding them a few minutes prior to the garlic.

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