This flaky double-crust meat pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. It first appeared in Saveur magazine’s October 2013 issue with the article “Where the Farm Meets the Sea.” SERVES 10–12 FOR THE CRUST: 5 cups flour, plus more for dusting 1 tbsp. kosher salt 1½ tsp. dry mustard 1 tsp. grated lemon zest 1½ cups unsalted butter, cubed and chilled,...
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