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In a food processor or large mixing bowl, combine the flour and salt. Add the cold butter cubes and pulse or cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, and mix until the dough begins to come together. You may need to add a bit more water to achieve the right consistency.
Turn the dough out onto a lightly floured surface, knead it a few times, and then divide it into two equal portions. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes before using.
Step 4: Assemble the Pot Pie
Preheat your oven to 375°F (190°C).
Roll out one portion of the dough on a floured surface to fit the base of a 9-inch pie dish or deep dish baking pan. Gently fit the dough into the dish, pressing it into the edges.
Spoon the oxtail filling into the prepared pie crust, spreading it evenly. Roll out the second portion of dough and place it over the filling, sealing the edges by pinching the top and bottom crusts together. You can use a fork to crimp the edges or create a decorative border.
Cut a few slits in the top of the pie to allow steam to escape during baking.
Step 5: Bake the Pot Pie
Brush the top of the pie with a little water or an egg wash (1 beaten egg with 1 tablespoon of water) for a golden finish.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the top.
Let the pie cool for about 10 minutes before serving to allow the filling to set.
Kitchen Equipment Needed
Large pot or Dutch oven for simmering the filling
Food processor or pastry cutter for making the crust
9-inch pie dish or deep-dish baking pan
Rolling pin
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