I moved to central PA when I started going to college in 2002. After graduation I officially relocated to the area to teach at the local high school. Since then I have learned a lot about the culture of the area. Being from the Baltimore area there were a lot of "culture shock" moments over the years. These include attitudes of the people, religion, colloquialisms, and of course the food. My current boyfriend J is from a little farther west than here with PA dutch roots. This past November I went over to his grandparents to learn the fine art of pun'kin pie making (more on this later). For dinner that night V was going to make pot pie to show me how to do it. Apparently you can use any meat you want (though I've only tried beef, ham and chicken are also traditional). There isn't much in the way of a recipe per se. I have a recipe for the pot pie dough but it didn't work and I had to add a lot of flour to get it to not be soupy. More or less here are the instructions:
In a little oil brown the outside of your meat (I never tried ham or chicken and I don't know what to do in those cases) turning for a total of approximately 20 min. Cover the meat a little more than half way in water or broth (I used beef broth but added extra water when I didn't have enough). Cook in the dutch oven on 400 degrees F about 2 hours (covered, turning half way through) for a 3.5 pound roast. While the meat is cooking make the dough.
You will need:
- 1 cup flour, plus more for dusting
- 1 tablespoon, butter softened
- 1 egg
- enough milk to create pasta like dough (1/4-1/2 cup)
So I made all of this. And it wasn't quite the way I remembered it. It needs a little bit of work but here it is one of my first forays into the world of PA Dutch cooking. I'll be posting some of the past triumphs of this genre of cooking.