2010 MOINK Ball Challenge: Paul Haight

Paul Haight’s MOINK & Ale Pie

Ingredients

24 MOINK Balls
4 medium roasting potatoes (gold, white, or red potatoes)
3-4 slices bacon, chopped
8 oz. fresh mushrooms, chopped
2 medium onions, chopped
1 heaping tablespoon minced garlic
1 tablespoon butter
16 oz. dark ale or beer
1 cup beef stock
2 tablespoons of flour mixed well in 1/4 cup cold water
1 package puffed pastry dough (2 sheets)
Egg wash (1 medium egg and egg white from 1 medium egg)
Salt and pepper to taste

Directions

: Prepare MOINK Balls per International MOINK Ball Appreciation Society guidelines. For this cook, I went with a rub consisting of Cajun seasoning mix, granulated garlic, and some crushed dried parsley and basil.

: Do not add glaze or sauce at the end of the cook, and remove when bacon is done but before it is crisp (about 90 minutes on a smoker at 225°F should be sufficient). Roast the potatoes on your smoker while the MOINK is cooking; remove when cooked thoroughly but still firm.

Chop the bacon into small pieces and add to a skillet over high heat. Add in the butter and onions. Cook at high heat and stir regularly until the onions are carmelized.

Now add the garlic and mushrooms and stir thoroughly. Slowly pour in the ale or beer, giving it a chance to reduce a bit before adding the beef stock. Bring to low boil and stir in the flour and water mixture. Reduce heat, cover, and let simmer for 45 minutes to an hour. When finished, the mushrooms will be nice and soft and the liquid a nice golden brown color.

To prepare the pie, lightly grease or oil a cast iron skillet, large pie pan, or casserole dish. Dice the potatoes into 1/2 inch chunks and line the bottom of the pan. Cover this layer with the MOINK Balls.

Now cover evenly by spooning the onion/mushroom mixture over the top. When finished, the middle of the mixture should be above the upper lip of the skillet/pan/baking dish.

Brush some of the egg wash onto the edge of the pan to help the pastry dough stick. Roll two of the puff pastry sheets together carefully then place over the top of the pie. Trim off the excess pastry dough, leaving about 1/2 to 3/4 of an inch around the outside of the pan. Crimp the edges of the dough with your thumbs and fingers to form a seal and stop the pastry shrinking during cooking. Brush the top of the dough with the remaining egg wash, then cut a few slits in the top with a sharp knife to allow steam to escape.

Brush some of the egg wash onto the edge of the pan to help the pastry dough stick. Roll two of the puff pastry sheets together carefully then place over the top of the pie. Trim off the excess pastry dough, leaving about 1/2 to 3/4 of an inch around the outside of the pan. Crimp the edges of the dough with your thumbs and fingers to form a seal and stop the pastry shrinking during cooking. Brush the top of the dough with the remaining egg wash, then cut a few slits in the top with a sharp knife to allow steam to escape.