Today, our Sunday Supper table, hosted by Lane, meets sports. And sports meet food. And food meets hungry, fanatic, loud people around whatever kind of ball has your heart. The closest I came to american football was ages ago, when Joe Montana was the man of the moment (remember that?). I lived near SF for two years and of course couldn’t avoid talks about the 49ers even if I wanted to.For me it was perfect timing, since last night were the preliminary matches played to qualify for the Soccer World Cup. Our sport here is soccer. BIG time. No other comes even close. So last night was a big deal. You could hear the cheers, that’s a mild word I’m using, every time we scored. It was a good thing we scored a few times and won, otherwise you have frustrated people everywhere the next day. Because it’s a mandatory topic whenever the national team plays.
Just pop them frozen in the oven and half an hour later you have gorgeous golden bites.
I will post one of those this week. Stay tuned. For previous SundaySupper recipes check my additional page.
For Flaky Butter crust:
- 1 cup 225g cold unsalted butter
- 2 cups 280g all purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 4/5 Tbs ice cold water
- 1/3 cup chopped green onion
- 1 ½ cups coarsely chopped fresh mushrooms
- 3 Tbs butter
- 2 Tbs flour
- 2 Tbs white wine
- 2 Tbs milk
- 2 Tbs cream
- Salt and black pepper
- ¼ cup grated parmesan cheese
- ¾ cup chopped ham
For flaky butter crust:
- Put ice cubes in a glass and fill with cold water. Reserve.
- Cut butter in pieces and reserve in the refrigerator.
- Put flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine.
- Add cold butter and pulse until mixture is grainy and butter is the size of peas.
- Add 4 Tbs ice water and pulse using on/off, until dough barely starts to clump. Open the lid and check the dough consistency. If you take some in your hand and close your fist, it should come together. If it doesn’t, add 1 Tbs more ice water, pulse a few times and check again.
- Wrap dough in plastic and refrigerate for 1 hour or up to 2 days.
- In a skillet melt butter.
- Add chopped onions and mushrooms and cook for about 2 minutes on medium heat, until they begin to soften.
- Add salt and pepper to taste and cook for another minute or two.
- Add flour, mix well and cook for 2 minutes, stirring constantly, until the flour begins to turn brown.
- Add wine and stir until it evaporates.
- Add milk and mix well. The mixture will be pasty.
- Remove from heat, add cream, parmesan and ham.
- Check the salt and pepper. Mix well and let cool completely.
- Roll the dough on a lightly floured surface.
- Cut even rectangles, and place them side by side.
- Fill one of the rectangles with about 2 Tbs filling, paint the edges with water (I use my fingers) and then top it with another dough rectangle.
- Make sure the top piece goes all the way to the edges of the bottom piece.
- Prick the edges all around with a fork and refrigerate them for 30 minutes.Preheat oven to 350º F /180ºCBake handpies for about 30 minutes, until puffed and golden.
- Cool a bit on a wire rack and eat.