Winter Solstice & Pot Pies

That old saying about everything being darkest before the dawn comes from an event that takes place every year on December 21. The word “Solstice” is derived from an ancient Latin word “solstitium” meaning “sun” (sol) + “stitium” meaning “to stand still”. The Winter Solstice refers to the day when the earth’s orbit is tilted the farthest away from the sun, and the sun travels the shortest path across the sky. Unlike the Fall and Spring equinoxes where the days and nights are the same length, the Winter Solstice is gives us the shortest day and the longest night of the year. It also ushers in the colder winter weather. Luckily for us, with each passing day, the earth begins to tilt towards the sun again bringing longer days and shorter nights.

Every place in the world has its own folklore and stories about the Winter Solstice, some dating back to neolithic times. In Pakistan, the Kalash people celebrate the Festival of Chaomos where they perform ritual baths as part of a purification process before attending a huge bonfire with feasting and dancing. In China, and other East Asian countries, they celebrate the Dongzhi Festival. This tradition derives from the concept of Yin and Yang philosophy of balance and harmony on the earth and in they sky. During this festival, families gather and eat tangyuan (balls of rice) that symbolize reunion. In northern territories, they eat dumplings to keep themselves warm.

In Scandinavia, it’s the time of the Yuul celebration. It used to be a pagan celebration when Yuul logs were burned and bonfires were lit to symbolize heat and honor the sun. They believed that the Yuul (now called Yule) log had a magical effect on making the sun burn longer and more brightly, and the embers frightened away evil spirits. They celebrated with mead (fermented honey) while minstrels sang of the ancient legends and gods. Today this festival is imbued with christian beliefs and leads into Christmas holidays.

In India, there is a huge festival known as Makar Sankranti, a time of gift giving and special prayers. Then there is the Jewish festival of Hanukkah whose Festival of Lights is seen to be a metaphor for the hopeful return of the sun and lengthening of days. Even the Romans celebrated this time of year with their festival of Saturnalia. It was a huge (some historians say debauched) party dedicated to Saturn, the god of agriculture, whose favor they hoped to garner when the spring planting time came around.

One of the most famous celebrations still takes place at Stonehenge, an extraordinary stone monument built by Neolithic people in Wiltshire, England. It may be at least 5,000 years old, and its massive stones are perfectly aligned with the sun’s rays on the Winter Solstice and the Summer Solstice. Archaeological evidence shows that the Druids (a group of Celtic pagans) held huge feasts, with dancing, eating, bonfires, and sacrifices around the monument while they waited for the sunset to be visible through the center of the stone circle.

In christian traditions, St. Lucy’s Day (December 13) and three Ember Days lead up to the winter solstice during this season called Advent. This year, the Ember Days are December 15, 17, and 18th and they are a time of prayer and fasting in gratitude. Gratitude for the previous harvest. Gratitude for making it through the winter so far. And gratitude for the coming spring when the world is renewed.

I love holidays that involve food and luckily, because this day is celebrated by cultures around the world, there are tons of recipes that represent the day. So regardless of how you celebrate the Winter Solstice, and even if you don’t, here’s a recipe for my homemade Beef Pot Pies. They’re super easy to make and a great way to keep warm on the longest night of the year.

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The Hungry {Romance} Writer: Beef Pot Pies

I received this recipe years ago from one of my sister-in-laws and then adapted it for my own family. I added the carrots and took out the mushrooms, and I added more tomato sauce because I thought it needed more liquid. The filling can be made the day ahead and then assembled the next night for dinner. The pastry dough needs at least 20 minutes to defrost before it's pliable enough to roll out. But if it defrosts for too long, the pastry won't puff.

Course Main Course

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 4 people

Ingredients

• 1 pound ground beef
• 1 Tablespoon extra virgin olive oil
• 1 small Vidalia onion finely chopped
• 1 teaspoon minced garlic
• 1 Tablespoon dried parsley
• 1 teaspoon dried oregano
• 8.5 ounce can of no-salt added peas drained
• 8.5 ounce can of carrots drained
• 8 ounce can tomato sauce
• Kosher salt & ground pepper to taste
• 1 cup shredded cheddar cheese
• 1 sheet Pepperidge Farm frozen puff pastry

Instructions

1. Preheat oven to 350 degrees F.
2. Take out 1 sheet of puff pastry and place on the counter to defrost.
3. Line a baking sheet with tin foil and place 4 1-cup ramekins on the sheet. Set aside.
4. In a large skillet, brown the ground beef. When the beef is cooked, use a slotted spoon to move the meat to a bowl. Set aside.
5. Pour out most of the pan drippings. Add in 1 Tablespoon of olive oil and heat.
6. Saute onions until lightly browned, about 10 minutes.
7. While the onions are cooking, drain the peas and carrots. If the carrot pieces are larger than 1/2″, then chop the carrots. Set the peas and carrots aside.
8. When the onion is beginning to caramelize, add the garlic and sauté for 3 minutes.
9. Add in the peas and carrots. Then stir in the beef and tomato sauce.
10. Stir in the oregano, parsley, salt, and pepper.
11. Bring mixture to a boil and reduce to a simmer for 15 minutes to let the flavors blend. Adjust seasonings as necessary.
12. While the mixture is simmering, roll out the pastry dough on a lightly dusted counter. Roll it into a 14″ x 14″ square. Cut into four equal pieces. Cut a small vent hole into the center of each pastry square.
13. Evenly divide the meat mixture and spoon into the ramekins.
14. Divide the cheese and sprinkle over each ramekin.
15. Place a square of pastry dough on each ramekin and press around the edges to seal. Make sure you have a small vent hole in the center.
16. Bake for 15-20 Minutes, until the mixture is bubbly and the dough is lightly browned and puffy.
17. Serve immediately.