Happy Pi day (at least for another few hours) to my math nerd friends, not to be confused with National Pie Day, which next year will be on Tuesday, January 23rd according to Google. For those of you who don’t remember, Pi (π) is the Greek letter used to represent the magical number needed to calculate the area and circumference of a circle. Its approximate value is 3.14, hence Pi day is March 14th. See this link for a much more accurate value for Pi: Pi to a million places. Now that the math lesson is over, on to the food!
Many people make pie for Pi Day because they sound the same and they are generally circular (and who doesn’t want an excuse to eat pie!), and therefore Rachel has challenged me to Pi Day throw down. I had some leftover smoked duck from my Very BBQ Purim Se’udah, and figured pot pie was a great way to use it up. And yes, this recipe will work fine with roast duck, roast turkey, or even chicken.
- 1 Duck Carcass Leftover
- 2 Duck Wings
- 1 Tablespoon Celery Salt
- 1 Tablespoon Whole Mustard Seed
- 1 Teaspoon Dried Dill
- 1 Tablespoon Black Peppercorns
- 2 Bay Leaves
- 2 Cups Duck (or Chicken) Stock
- 2 Smoked Duck Legs and Thighs Bones Removed
- 2 Carrots Diced
- 11 Oz Canned Corn
- 1 Medium Onion Chopped
- 6 Medium Mushrooms Chopped
- 2 Stalks Celery Chopped
- 4 Cloves Garlic Chopped
- 3/4 Cup AP Flour
- 1/2 Cup Olive Oil
- 24 Puff Pastry Squares or Rounds
- Cooking Spray
- 1 Egg Beaten
Take all the ingredients for the stock, put it in a large pot, and boil for couple of hours. Strain out the solids and preserve the liquid.
Put the oil in a large heavy pot over medium heat. After 2 minutes, add the flour and whisk until the all the flour is coated in oil and there are no dry pockets. This is called a roux.
Turn the heat down to low and cook the roux until it starts to brown, stirring regularly to prevent burning.
Add all the vegetables, the stock, and the duck meat to the pot and stir, making sure to incorporate the roux into the mixture. Cook until the vegetables have softened.
Spray 2 muffin pans (they usually hold 6 muffins) with cooking spray. Press one puff pastry square into each muffin compartment to form the bottom crust. Add the filling, about 2/3 of the way to the top and cover with another puff pastry square, tucking the ends in. Brush egg on top.
Preheat the over to 350°F and bake until golden, about 20 minutes.
Let me know what you think of the recipe in the comments. Also, let me know if you liked my recipe or Rachel’s better. You can find hers here: Happy Pi Day! Chocolate Sweet Potato Pudding Pie with Maple Coconut Cream