Sundays are like family rooms. Comfortable, not formal. Relaxing, not agitating. A little bit messy.
Sure, you may run a few errands or tinker a little around the house, but there’s an inherent laziness to Sundays. Time runs slower, perhaps because we don’t really want the day to end. Even the Sunday dress code is laid-back: Jeans, T-shirts and stubble.
There comes a point in every Sunday afternoon, however, when you have to decide what to do about dinner. Of course, all week you’ve had fantastical aspirations about serving a lovingly prepared, farmhouse-style meal, the old-fashioned square kind that will fortify the family for the upcoming week with nutrition and loving vibes.
But of course, that probably entails a visit to the grocery store, a chore you may not be willing to face.
Chances are, you don’t have to. You likely have everything you need for the supper you want to make. You just have to forage a little bit.
This recipe isn’t really a recipe; it’s more like a recollection of mine from a couple of weeks ago. In other words, don’t follow it exactly: Take it as inspiration. I used what I had on hand; you should too. The idea is not to shop.
All-In Pies
Makes 12 small pies, enough for dinner for four (two each) plus leftovers for two.
Ingredients
For the crust
3 cups all-purpose flour
1/4 cup corn meal
1 teaspoon dried crushed peppers
1 teaspoon salt
1 1/2 sticks butter, chilled and cut into small pieces
1 egg, beaten
About three tablespoons water
For the filling
4 strips bacon, chopped
1 onion, chopped
1 carrot, chopped
1 small potato, chopped
2 cloves garlic, chopped
About 2 cups chicken breast meat, torn
1 cup garbanzo beans, drained
1 tablespoon dried mustard
Dried herbs to taste: Oregano, rosemary, thyme, parsley
1 block frozen spinach, thawed and squeezed dry
About 1 cup chicken stock
A few gratings of parmesan cheese
Directions
Make the crust: Whisk together flour, corn meal, crushed peppers and salt. Add butter and blend in with pastry cutter or your fingers until mixture is coarse. Add egg and water, one tablespoon at a time, mixing with your hands until dough comes together. (You can use a food processor for this, too.) Divide dough into two disks, wrap individually and chill.
Make the filling: In a large skillet, render the bacon over medium heat until crispy. Remove to a bowl with slotted spoon, leaving fat in pan. In the same pan, cook onion, carrot, potato and garlic until onion is soft, about five minutes. Add chicken, beans, mustard, and herbs. Stir to coat. Add spinach and chicken stock. Cook about 10 minutes, cover and set aside.
Preheat oven to 350. Roll out half the dough and tear into rough sixths. Place a spoonful of filling on the center of each piece of dough and roughly fold dough edges up over the filling, not covering completely. Sprinkle cheese over pies; bake until lightly browned, about 15 minutes. Cool on rack; serve.
