Ingredients
Top:
2 cups (250 grams) all- purpose flour
1/2 teaspoon table salt
13 tablespoons cold unsalted butter, diced
6 tablespoons sour cream or whole strained yogurt
1 tablespoon white wine vinegar
1/4 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash
Filling:
2 tablespoons olive oil
4 ounces 1/4-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
pinch of red pepper flakes
salt and freshly ground black pepper
2 garlic cloves, minced
3 1/2 tablespoons butter
3 1/2 tablespoons all purpose flour
3 1/2 cups chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5- ounce cans
Preparation
Lids:
In a large, wide bowl combine the flour and salt. Add the butter in a food processor. Keep breaking up the bits of butter until the texture is like uncooked couscous. Whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. Wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Filling:
Heat 1 tbsp olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides. Remove and drain it on paper towels before transferring to a medium bowl. Add onions, carrot, red pepper flakes to fat/oil, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
Sauce:
Melt a roux in the saucepan with flour, butter and chicken broth. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Assembly:
Divide the filling between four ovenproof 2-cup bowls. Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.
