Pancetta, White Bean and Swiss Chard Pot Pies
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Ingredients
4 servings
- Lid:
- 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
- Filling:
- 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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Preparation
Step 1
Make lids: In a large, wide bowl, combine the flour and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir until a craggy dough forms. Knead it a few times into a ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Step 2
Make filling: Heat 1 tablespoon olive oil over medium-high heat in a large saucepan, then add the pancetta. Brown the pancetta, turning frequently, for about 10 minutes. Remove and drain on paper towels before transferring to a bowl. Add additional olive oil if needed, then add onions, carrot, celery, red pepper flakes, and salt. Cook until the vegetables soften and begin to take on color, about 7 to 8 minutes. Add garlic and cook for 1 minute more. Add greens and cook until wilted, about 2 to 3 minutes. Transfer all cooked vegetables to the bowl with pancetta.
Step 3
Make sauce: Wipe out the large saucepan and melt the butter over medium-low heat. Add the flour and stir with a whisk until combined. Cook for 2 minutes, stirring constantly, until it begins to take on a little color. Whisk in the broth one ladleful at a time. Once you’ve added one-third of the broth, add the rest more quickly. Cook the sauce until it is thickened, about 10 minutes. Stir the white beans and reserved vegetables into the sauce.
Step 4
Preheat your oven to 375 degrees.
Step 5
Assemble and cook pot pies: Divide the filling between four ovenproof 2-cup bowls. Set the bowls on a baking pan. Divide the dough into four pieces, roll it out into rounds that will cover your bowls with an overhang. Brush the egg wash around the top rim of your bowls and drape the pastry over each, pressing gently to adhere. Brush the lids with egg wash, then cut small decorative vents in each. Bake until the crust is lightly bronzed and the filling is bubbling, about 30 to 35 minutes.
Step 6
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Chef's notes
The pancetta can be omitted for a vegetarian version. Cook vegetables in 2 tablespoons olive oil instead of 1.
The Swiss chard can be replaced with any green such as spinach or kale.
If you don’t have ovenproof soup bowls, you can make a large version in a casserole dish with one big pastry lid.
The dough can be stored in the fridge for up to 2 days, and the filling can be made a day in advance.
