| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 9g | 60g |
| sugars | fibre | protein | salt |
| 31g | 3g | 6g | 0.5g |
I have always held a sweet spot for pies. After all, who can resist the comforting allure of a flakey pie crust embracing an aromatic filling? Today, I want to share with you one of my all-time favorites; a dish that combines my Louisiana background and love for elegant French fare – the humble yet delightful Sheep Sorrel and Potato Pie. With its unique incorporation of tangy sheep sorrel and hearty potato, this recipe is a testament to my celebration of traditional desserts with a Creole-French twist.
A Pie with Health Benefits?
While the succulent flavors of this pie will surely captivate your taste buds, what truly sets it apart is its intriguing list of ingredients, offering a plethora of health benefits. Sheep sorrel, the star of this dessert, is a herb loaded with vitamins, antioxidants, and minerals. Highlighting its bright lemony flavor, its addition truly transforms the traditional concept of a pie.
Moving onto the potatoes in the pie filling, they serve to amplify the health quotient by providing a dose of essential nutrients like potassium and vitamin C. Don’t let its humble appearance deceive you; this sweet treat truly packs a nutritional punch.
Evoking Memories and Flavours
The beauty of the Sheep Sorrel and Potato Pie lies in its striking flavor profile. Each bite offers a rich and complex taste, reminiscent of the multi-layered éclairs of my French ancestry. Now, imagine pairing it with a classic Creole dish, such as a hearty gumbo or a zesty jambalaya. The diversity in textures and flavors creates a culinary experience that can leave an indelible imprint on your palate.
Although the taste might evoke resemblances to an English Shepherd’s pie or a French Parmentier, the Sheep Sorrel and Potato Pie still stands on its own, radiating a unique charm that encompasses a fusion of cultures.
The Joy of Making Sheep Sorrel and Potato Pie
The process of creating this pie, from kneading the shortbread dough to crafting the perfectly balanced filling, is a testament to the joy of cooking. It reminds me of my childhood days spent in the kitchen, striving to deliver the Creole richness and French elegance of my sweet delights. For me, it’s more than just a recipe; it’s a slice of my culture, a piece of my heart.
Try my Sheep Sorrel and Potato Pie recipe and let this be a starting point for you to venture into the delightful world of traditional desserts with a modern twist. With each mouthful, you’ll experience the harmony of cultures, love for baking, and my story.
What You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup + 2 tablespoons shortening
- 4 to 6 tablespoons cold water
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 1/2 teaspoon ground Cinnamon
- 3 cups peeled and diced Potatoes
- 2 cups Sheep Sorrel, finely chopped
- 1 tablespoon Lemon Juice
- 1 tablespoon Butter
Method
Step One
Begin by preheating the oven to 425 degrees Fahrenheit. Meanwhile, in a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Cut in the shortening until the mix resembles coarse crumbs. Gradually add 4 to 6 tablespoons of cold water, one tablespoon at a time, stirring with a fork until a ball of dough forms.
Step Two
On a lightly floured surface, roll out half of the dough into a circle shape that’s about 1/8 of an inch thick. Fit this dough layer into a 9-inch pie plate, pressing it down firmly.
Step Three
In another bowl, mix together the sugar, cornstarch, 1/4 teaspoon salt, and ground cinnamon. Add this to the diced potatoes, stirring well so each piece is coated evenly. Then, stir in the finely chopped sheep sorrel and lemon juice. Spoon this potato and sorrel mixture into the crust-lined pie plate.
Step Four
Roll out the remaining dough into a circle that will cover the top of the pie. Place this over the filled pie plate, pressing the dough firmly against the sides of the pie plate. Trim off the excess dough from the edge, leaving about a 1/2 inch overhang. Then, fold the overhang under and flute the edges. Cut slits on top to allow steam to escape.
Step Five
Dot the top crust with butter before placing in the oven. Bake for 40 to 50 minutes, or until the crust turns golden and you can see the filling bubbling through the slits. Cool on a wire rack before serving.
