Yesterday was an amazing day and I got some really good photos…but I left my camera at home. This is an artist’s interpretation of what the POTD will look like when I get home and get my camera. Editor’s note: The real picture has been put in place. I’m staring in dief at a massive empty pot that was once filled with ham potpie, but had since been emptied by four slightly drunk women. Bibi stands beside me, smiling at having gotten the last dumpling. I’ll put up the real pictures from Book Club ASAP and the recipe for ham potpie later today. Thanks to Lainey for a real crowd pleaser.
The book we had read was “Straight Man” by Richard Russo, which takes place in a fictitious version of my hometown Altoona, so I wanted to cook something from that region. Ham potpie is a traditional Pennsylvanian German dish and is nothing like a standard meat pie. It’s a stew with small squares of pie dough added to cook into dumplings. The shit is good. This recipe is from my mom and grandma.
Ham Potpie
2 cups flour
2 tablespoons Crisco
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup ice water
1 or 2 ham hocks (Left over ham bones can also work)
14 cups water
2-3 lbs. ham, cubed
1 lb. potatoes (3 or 4), cubed
2 carrots, chopped
1 small white onion, minced
2 celery stalks, finely chopped
In a large stock pot, add ham hocks and water. Boil for 45 minutes to an hour. While that is boiling, make the pie dough.
In a mixing bowl, combine salt, baking powder and flour. Using a fork or a pastry mixer, blend in the Crisco. When evenly mixed, slowly add ice water and mix until dough reaches the correct consistency. Add more flour if necessary. Work dough as little as possible. Roll on to a floured surface until it is about 1/4 inch thick. Cut into 2 inch squares and store in the fridge.
Remove the ham hocks or ham bone from the pot. Strain if it’s nasty. Add carrots, celery, onions, potatoes, and ham cubes.
Bring to a rolling boil. Add pie dough squares, scattering them around individually so they do not stick to one another.
Boil for 20-30 minutes, until a sliced pie dough square is cooked though and the vegetables are tender. Salt and pepper to taste.
Yesterday was an amazing day and I got some really good photos…but I left my camera at home. This is an
artist’s interpretation of what the POTD will look like when I get home and get my camera. Editor’s note: The real picture has been put in place. I’m staring in dief at a massive empty pot that was once filled with ham potpie, but had since been emptied by four slightly drunk women. Bibi stands beside me, smiling at having gotten the last dumpling. I’ll put up the real pictures from Book Club ASAP and the recipe for ham potpie later today. Thanks to Lainey for a real crowd pleaser.
The book we had read was “Straight Man” by Richard Russo, which takes place in a fictitious version of my hometown Altoona, so I wanted to cook something from that region. Ham potpie is a traditional Pennsylvanian German dish and is nothing like a standard meat pie. It’s a stew with small squares of pie dough added to cook into dumplings. The shit is good. This recipe is from my mom and grandma.
Ham Potpie
2 cups flour
2 tablespoons Crisco
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup ice water
1 or 2 ham hocks (Left over ham bones can also work)
14 cups water
2-3 lbs. ham, cubed
1 lb. potatoes (3 or 4), cubed
2 carrots, chopped
1 small white onion, minced
2 celery stalks, finely chopped
In a large stock pot, add ham hocks and water. Boil for 45 minutes to an hour. While that is boiling, make the pie dough.
In a mixing bowl, combine salt, baking powder and flour. Using a fork or a pastry mixer, blend in the Crisco. When evenly mixed, slowly add ice water and mix until dough reaches the correct consistency. Add more flour if necessary. Work dough as little as possible. Roll on to a floured surface until it is about 1/4 inch thick. Cut into 2 inch squares and store in the fridge.
Remove the ham hocks or ham bone from the pot. Strain if it’s nasty. Add carrots, celery, onions, potatoes, and ham cubes.
Bring to a rolling boil. Add pie dough squares, scattering them around individually so they do not stick to one another.
Boil for 20-30 minutes, until a sliced pie dough square is cooked though and the vegetables are tender. Salt and pepper to taste.
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