Potpourri Pie
Cuisine: American
Author: Clifford A. Wright
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
  • ½ pound boneless leg of lamb, cut into ¾-inch cubes
  • ½ pound boneless beef chuck or London broil, cut into ¾-inch cubes
  • ½ pound boneless, skinless chicken thighs, cut into ¾-inch cubes
  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • ½ teaspoon salt and more as needed
  • ½ teaspoon freshly ground black pepper and more as needed
  • ½ teaspoon ground cinnamon and more as needed
  • Water as needed
  • ½ pound cooked ham, cubed
  • 1 cup (1/4 pound) frozen edamame beans (soybeans) or lima beans
  • ¾ cup (1/4 pound) frozen peas
  • 4 large eggs
  • ½ pound frozen puff pastry, defrosted according to package instructions
  1. Preheat the oven to 385 degrees F.
  2. Put the lamb, beef, and chicken thighs in a large cast iron skillet with the onion, salt, pepper, and cinnamon and mix well. Add the butter, turn the heat to medium, and cook, stirring, until the liquid evaporates, about 15 minutes. Add 1 cup of water and cook until a bit evaporated and saucy, about 7 minutes. Add another 1 cup of water and cook again until a bit evaporated and saucy, about 7 minutes. Add the ham, edamame, and peas and continue cooking, stirring, for 10 minutes.
  3. Meanwhile, beat the eggs with some black pepper, a pinch of cinnamon, and some salt. Pour the eggs into the skillet with the other food, cover, and cook until it sets but the top is still a bit runny, about 2 minutes. Turn the heat off.
  4. Roll out the puff pastry large enough to cover the skillet. Lay the sheet of puff pastry over the skillet, pinching and crimping to the edge of the skillet so the pastry doesn’t contract. Cut out heart-shaped pieces with the excess dough and arrange them attractively on top of the pie. Bake the pie until golden brown, about 30 minutes. Remove, let rest 5 minutes, then serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2017/savory-pie-in-a-cast-iron-skillet/