Uncluttered, uncomplicated goodness. As those diners from the 40s used to advertise in neon window lights, "Good Eats"!! The Sherry imparts a subtle sweetness. Knowing this, I used half Chardonnay in place of half the Sherry. I also sprinkled in about 2 tsp fresh lemon juice and laced gently with a tsp of white wine Worcestershire sauce, which lends a lovely depth to the flavor, but is by no means required. Also stirred in one tsp Dijon mustard and some snipped rosemary from the garden. Just lovely. Comfort food, times 10! BTW, if you want to prep it completely the night before, you can do so by simply brushing a thin coating of butter on the bottom crust (to seal the pastry against becoming mushy from the moisture in the filling,) pouring the filling in the sealed crust, topping with the second crust, fluting, covering and refrigerating. Just preheat the oven and bake when you come home from work for a complete, easy, homey dinner.
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Uncluttered, uncomplicated goodness. As those diners from the 40s used to advertise in neon...