Chef John’s Face Pie Recipe
why make this recipe
Chef John’s Face Pie is not just a meal; it is a playful piece of artistry on your table. It’s a fun dish to serve at gatherings, especially for events like Halloween or themed parties. With its creative presentation and hearty filling, this pie is sure to delight both kids and adults alike. Making it gives you an opportunity to enjoy cooking, unleash your creativity, and share a delicious dish that sparks conversation.
how to make Chef John’s Face Pie
Ingredients :
3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
2 teaspoons distilled white vinegar
7 tablespoons ice cold water
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
0.5 teaspoon dried sage
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon freshly grated nutmeg
0.25 teaspoon ground allspice
0.25 teaspoon ground mustard
0.125 teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled and quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
0.5 cup finely diced celery
1 pound ground beef
1 pound ground pork
1 large egg
1 tablespoon water
0.5 grape
2 drops red food coloring, or as needed
Directions :
Place flour, salt, and frozen butter slices in the bowl of a food processor. Pulse on and off until the butter is about the size of peas, about 30 seconds. Stir vinegar into water and drizzle over the flour mixture. Pulse again until the mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If needed, add another teaspoon of water.
Move the mixture to a work surface, press it together into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour until chilled.
In a small bowl, mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, cloves, and cayenne.
Put potato quarters in a saucepan covered with cold water. Add 1 teaspoon of kosher salt. Boil over high heat, then lower to simmer until cooked through, about 10 to 15 minutes. Transfer potatoes to a bowl and mash while still hot.
Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until the onions turn golden, about 10 to 15 minutes. Add the spice blend, garlic, and celery, stirring for about 30 seconds. Then add the ground beef and pork with about 3/4 cup of the reserved potato cooking liquid.
Cook and stir until meat is browned and has a paste-like texture. Continue cooking until the meat is tender and most of the liquid evaporates, about 45 minutes. Stir in mashed potatoes, then cool to room temperature.
Line a large baking sheet with parchment paper. Put a pie plate upside-down on the parchment and trace the rim for a circular area.
Divide chilled dough into two pieces, one larger than the other. Keep the smaller piece in the fridge while working with the big one. Tear off dough to form a brow ridge, rolling it into a thick log for the brow and a pyramid shape for the nose. Use small pieces for lips, cheekbones, eyes, and the cleft above the lip. Freeze everything until firm for about 20 to 30 minutes.
Roll out the remaining dough into a disc about 1/8 inch thick. Center it over the facial features and contour it, using water to smooth the edges. Poke nostrils into the nose and carve out pupils in the eyes. Freeze again for about 15 minutes.
Preheat your oven to 375 degrees F (190 degrees C).
Roll the smaller piece into a circle to line a 9-inch deep dish pie plate with a slight overhang. Fill with the meat mixture. Thaw the face from the freezer until the edges are flexible, about 10 to 15 minutes.
Whisk egg with water for egg wash and press the top crust around the edges to seal. Trim excess dough and shape additional features if desired. Brush with egg wash and add red food coloring for color as needed. Crimp the edges, put on a baking sheet, and loosely tent with aluminum foil.
Bake for about 1 hour until well browned. Let it cool to almost room temperature before serving.
how to serve Chef John’s Face Pie
Chef John’s Face Pie is best served warm. You can slice it into wedges just like a regular pie. It’s perfect for sharing at a dinner table or as a fun dish at a party. Serve it with a simple side salad or some roasted vegetables to balance out the hearty filling.
how to store Chef John’s Face Pie
If you have leftovers or want to make it ahead of time, store the pie in an airtight container in the fridge. It can last for up to 3 days. To reheat, place it in the oven at 350 degrees F until heated through, or microwave individual slices.
tips to make Chef John’s Face Pie
- Use really cold butter for the dough to make it flakier.
- Feel free to customize the meat mixture with different meats or vegetables based on your tastes.
- Use a variety of spices that you enjoy to give the filling your unique twist.
- Make sure to work quickly with the dough to prevent it from getting too warm.
variation
For a vegetarian version, you can substitute the ground meat with a mix of mushrooms, lentils, and additional vegetables like carrots and bell peppers. Just make sure to season it well to keep the flavor robust.
FAQs
Can I use store-bought pie crust for this recipe?
Yes, using store-bought pie crust can save time. Just ensure you have enough to make the facial features if you’re still aiming for the fun presentation.
How can I make the pie healthier?
You can use whole wheat flour for the crust and substitute ground turkey or chicken for a leaner meat option. Adding more vegetables to the filling is also a great way to boost nutrition.
What if I don’t have all the spices?
You can adjust the spices based on what you have. The key is to balance flavors, so don’t be afraid to experiment with what you have on hand.
Chef John's Face Pie
Ingredients
Method
- Place flour, salt, and frozen butter slices in the bowl of a food processor. Pulse on and off until the butter is about the size of peas, about 30 seconds.
- Stir vinegar into water and drizzle over the flour mixture. Pulse again until the mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If needed, add another teaspoon of water.
- Move the mixture to a work surface, press it together into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour until chilled.
- In a small bowl, mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, cloves, and cayenne.
- Put potato quarters in a saucepan covered with cold water. Add 1 teaspoon of kosher salt. Boil over high heat, then lower to simmer until cooked through, about 10 to 15 minutes. Transfer potatoes to a bowl and mash while still hot.
- Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until the onions turn golden, about 10 to 15 minutes.
- Add the spice blend, garlic, and celery, stirring for about 30 seconds.
- Add the ground beef and pork with about 3/4 cup of the reserved potato cooking liquid. Cook and stir until meat is browned and has a paste-like texture. Continue cooking until the meat is tender and most of the liquid evaporates, about 45 minutes.
- Stir in mashed potatoes, then cool to room temperature.
- Line a large baking sheet with parchment paper. Put a pie plate upside-down on the parchment and trace the rim for a circular area.
- Divide chilled dough into two pieces, one larger than the other. Keep the smaller piece in the fridge while working with the big one.
- Tear off dough to form a brow ridge, rolling it into a thick log for the brow and a pyramid shape for the nose. Use small pieces for lips, cheekbones, eyes, and the cleft above the lip. Freeze everything until firm for about 20 to 30 minutes.
- Roll out the remaining dough into a disc about 1/8 inch thick. Center it over the facial features and contour it, using water to smooth the edges. Poke nostrils into the nose and carve out pupils in the eyes. Freeze again for about 15 minutes.
- Preheat your oven to 375 degrees F (190 degrees C).
- Roll the smaller piece into a circle to line a 9-inch deep dish pie plate with a slight overhang. Fill with the meat mixture.
- Thaw the face from the freezer until the edges are flexible, about 10 to 15 minutes.
- Whisk egg with water for egg wash and press the top crust around the edges to seal. Trim excess dough and shape additional features if desired.
- Brush with egg wash and add red food coloring for color as needed. Crimp the edges, put on a baking sheet, and loosely tent with aluminum foil.
- Bake for about 1 hour until well browned. Let it cool to almost room temperature before serving.