I had all this leftover meat from last week - some lamb, a bit of beef. It was getting to the refrigerator-age where I didn't really want to eat it, but I knew it was still good. I also had a miserable collection of vegetables - a crusty, banged-up old parsnip, a bunch of high-maintenance (tiny) shallots, and some celery. I waste so much food week to week; I thought if I could do something about it this week, perhaps I could pay a bit of karmic debt.
So yesterday (between turns of my danish pastry dough which was complicated but unremarkable) I made a couple pie crusts in anticipation of tonight's dinner. Stupidly, I put one in the freezer. I guess I was thinking the meat pie I'd make would be so small I wouldn't need a double crust? I don't know. Realizing my mistake, I took the frozen dough out of the freezer and tried to defrost it in its plastic bag in warm water. I rolled out the first crust while a quart of light chicken stock reduced to ~1c and the vegetables sauteed in butter.
I added some wine to the chicken stock and let that reduce too. Maybe a glass and a half's worth. After the veggies had been cooking a while, I added some of the chicken/wine liquid, then added some more once the first had evaporated. I added the trimmed, chopped meat to the veggies, along with some chopped parsley and a touch of rosemary. Remember those seasoned bread crumbs I mentioned last time? Well, I added a handful to the bottom of the rolled-out pie crust before putting in the filling, then threw some more over the top and poured the remainder of the chicken/wine on.
Defrosting that pie crust didn't really work out - it was getting soft and melty on the outside before the inside was thawed. So I had to make do with the abundant scraps from the bottom crust. not too bad, eh? A bit of tinfoil over the top while it's baking and the filling shouldn't even dry out too much. We shall see.