(1 hour prep, 30 minutes at 350F)
Makes 4 bowls
- Large onion soup bowls
- 1 3/4 cup flour
- 1 tsp salt
- 3/4 cup cold lard or vegetable shortening
- 2-3 tbsp ice cold water
- 4 tbsp butter
- 3/4 cup finely chopped onion or shallots
- 1/2 cup finely chopped celery
- Salt and white pepper to taste, dash of celery salt
- 1 tsp chopped fresh tarragon
- 1/2 tsp parsley
- 3 -4 tbsp flour
- 2 cup chicken stock
- 1/2 cup milk
- Splash of sherry
- 3/4 cup sliced carrots
- 1/2 cup frozen peas
- 3/4 cup or less of finely diced potatoes, ¼ “ size
- 1 cup button mushrooms, optional
- 2 cans crab meat
- 2- steamed lobsters, tails and claws, shell removed and cut into large chunks
- Egg white, lightly whisked
- Combine flour and salt in a bowl.
- Cut in lard until mixture is crumbly.
- Add the water 1 tbsp at a time working the dough with your hands.
- Only add enough water to form a smooth ball of dough.
- Wrap in plastic and refrigerate for at least 30 min.
- Continue with the rest of the recipe during this time.
- Boil the potatoes in salted water until tender. Spoon the potatoes into ice cold water. Drain and set aside.
- Add the carrots to the boiling water. Cook until barely tender.
- Spoon into ice cold water.
- Drain and set aside.
- Heat a large frying pan and melt the butter.
- Add celery, onions, and seasonings and saute’ for 2 minutes.
- Stir in the flour and cook for 3 – 4 minutes to make a roux.
- Stir in the chicken stock and bring to a boil.
- Whisk the mixture to remove lumps and make it smooth.
- Reduce heat and simmer 8 minutes.
- Heat the oven to 350F
- Stir in the milk and simmer another 4 min.
- If sauce thickens too much, add water to thin.
- Sauce should be thin as it will thicken more in the oven.
- Add a splash of sherry.
- Remove from heat.
- Stir in the remaining ingredients.
- Ladle contents into large soup bowls leaving 1” gap at top.
- Roll out the pastry and cut tops ½” larger than the bowl size.
- Place pastry on top of bowls and pinch to rim.
- Make several slits in pastry.
- Brush pastry with egg white.
- Place dishes in oven on top rack with foil lined tray on bottom rack to catch drips.
- Bake until pasty is golden brown.(about 30 minutes)
- Remove from oven and let sit for at least 5 minutes before serving.
- Contents will be very hot!
Thanks to Pam Alloway for the recipe!