Potato, Leek & Truffle Pot Pie
With asparagus, Parmesan cream and aged balsamic vinegar

Courtesy of Shane Ingram, Four Square Restaurant Chef/Co-owner

Ingredients
For the pastry crust: 1/2 lb cold, unsalted butter, cut into 1" cubes
1-2 T salt
1/2 cup ice cold water
14 oz. all purpose flour
1/3 cup chopped herbs (basil, chives, parsley, rosemary)

For the filling:
4 medium Yukon gold potatoes
1/2 cup leeks, cleaned and sliced
1 T parsley
1 t thyme
1 t cider vinegar
11/2 T extra virgin olive oil
1/4 cup shaved black truffles
1 T butter

For the sauce:
1 pint heavy cream
1 cup grated Parmesan cheese

Equipment
4 inch by 1/2 " individual pie tins
Electric mixer or food processor

Method
For the pastry crust:
Combine flour, salt and herbs in the bowl of an electric mixer fitted wit the paddle attachment. Mix on low speed for about 15 seconds to blend the ingredients. Turn off mixer and add all of the butter at once, then start the mixer on its lowest setting. Gradually increase mixing speed as the butter in incorporated and continue to mix until the butter becomes small pea sized pieces. Slowly add the cold water and mix until the dough just comes together. (Note: The crust can also be made in a food processor.) Remove from the mixer and place on a lightly floured work surface. Form into a disk, but do not knead. Wrap the dough in plastic and chill in the refrigerator for at least 20 minutes before rolling it out. Divide the dough into 8 equal portions and roll each piece out to a circle, 1/16" thick. Spray 4 individual -sized pie tins with pan spray or lightly grease with butter. Carefully line the pie tins wit a dough circle without stretching the dough, scraping off the excess at the edges (make sure the sides of the mold are well covered, as there will be some shrinkage during). Put the molds in the freezer and cover the remaining 4 pastry circles with damp clothe and return to your refrigerator.


For the filling:
Boil unpeeled potatoes in salted water until fork tender (approximately 25 minutes). Strain, set aside and allow to cool. Sprit the leeks lengthwise and slice across in thin strips. Wash thoroughly by immersing in plenty of cold water. Drain. In a saut€ pan, melt the butter over low heat, add the leeks and cook until soft. Season to taste with salt and pepper. Set aside and allow to cool. Peel the skins off the potatoes and dice into 1" cubes. Place in a mixing bowl and toss gently to combine. Season with salt and pepper, herbs, olive oil and vinegar.

Assembly & baking:
Remove your pie tins from the freezer and mound some of the filling into each tin. Cover with one of the remaining dough circles, pressing firmly on the dough at the edges to deal and remove any excess dough. Brush the tops of the pies with olive oil and bake at 400degrees for approximately 20 minutes. The crust should be lightly browned when finished.

For the Sauce:
In a saucepan, bring the cream to a simmer and reduce by 1/3rd. Whisk in the cheese until the cream is smooth. Season with salt and pepper.

To Serve:
Pop the pies out to the tins and cut in half to display the filling. Arrange on a plate with steamed asparagus tips or your favorite vegetables. Spoon some of the cream sauce around the plate and then drizzle with some aged balsamic vinegar. Sprinkle some grated or shaved Parmesan and chopped fresh herbs on the plate for garnish.




Location
Address: 2701 Chapel Hill Rd.
Durham, North Carolina 27707
Phone: (919) 401-9877
www.foursquarerestaurant.com