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Pancetta, White Bean And Chard Pot Pies

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Pancetta, White Bean And Chard Pot Pies

Ingredients

  • 2 cups (250 grams) all- purpose flour
  • 1/2 teaspoon table salt
  • 13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter, diced
  • 6 tablespoons (90 grams) sour cream or whole greek yogurt
  • 1 tablespoon (15 ml) white wine vinegar
  • 1/4 cup (60 ml) ice water
  • 1 egg, beaten with 1 tablespoon water, for egg wash
  • 2 tablespoons (30 ml) olive oil
  • 4 ounces (115 grams or 3/4 to 1 cup) 1/4-inch-diced pancetta
  • 1 large or 2 small onions, finely chopped
  • 1 large carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • pinch of red pepper flakes
  • salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • thinly sliced swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
  • bundle (4 cups); if leaves are very wide, you can halve them lengthwise
  • 3 1/2 tablespoons (50 grams) butter
  • 3 1/2 tablespoons (25 grams) all- purpose flour
  • 3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
  • 2 cups white beans, cooked and drained, or from one and a third 15.5- ounce
  • (440-gram) cans
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Published 2014-09-09 12:35:51 (2 years ago).

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