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Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.

Source: Martha Stewart Living, December 2008


For the Stew

To Finish the Pies


Cook's Notes

To make this recipe as a single large potpie, spoon the filling into a 9-by-13-inch baking dish. Roll puff pastry into a 12-by-14-inch rectangle, and freeze for 15 minutes. Place pastry on top of dish, cut a few slits for steam to escape, and bake until crust is deep golden brown and filling is bubbling, about 45 minutes. Let stand for 15 minutes before serving.

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How would you rate this recipe?
  • ALR7165412DW
    19 OCT, 2017
    A bit confusing for the pastry rounds, 4. states to make and cook pastry round on a parchment baking sheet, 6. states the same thing but on the ramekins!

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