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Рецепт Chicken Flowerpot Pie
by Global Cookbook

Chicken Flowerpot Pie
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Ингредиенты

  • PASTRY:
  • 2 c. All-purpose flour
  • 1 tsp Salt
  • 1 1/2 c. Butter or possibly margarine, chilled and cut into thin slices
  • 3 Tbsp. Shortening
  • 1/3 c. Ice water FILLING:
  • 1 x Broiler/fryer chicken (3 to
  • 4 lb ), cut up
  • 2 quart Water
  • 1 x Bay leaf
  • 1 x Garlic clove, chopped
  • 1 1/2 c. Fresh or possibly frzn cut green beans
  • 1 1/2 c. Thinly sliced carrots
  • 1 c. Diced peeled potatoes
  • 1/2 tsp Dry basil
  • 1/2 c. Sliced fresh mushrooms
  • 1 pkt (10 ounces) frzn peas
  • 1 can (16 ounces) whole tomatoes, liquid removed and minced
  • 4 Tbsp. Butter or possibly margarine
  • 1/4 c. All-purpose flour
  • 1 c. Heavy cream
  • 2 x Egg yolks Salt and pepper to taste GLAZE:
  • 1 x Egg yolk 1 Tbsp. cool water OTHER MATERIALS NEEDED:
  • 6 x New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks

Инструкции

  1. In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening till mix resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; refrigerateat least 3 hrs or possibly overnight. For filling, place chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 min or possibly till chicken is tender. Rem ove and debone chicken; set aside. Skim fat from the stock. Add in beans, carrots, potatoes and basil; cover and simmer 12-15 min or possibly till the vegetables are tender. Add in mushrooms, peas and tomatoes; cover and simmer for 3-5 min. Drain vegetables and reserve stock; set aside. Heat butter in another large kettle. Whisk in flour and cook till bubbly; stir in 1-1/2 c. of reserved stock. Throw away remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat.
  2. Season with salt and pepper. Gently mix in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 c. of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turndown the edges and flute the ends. Cut three sma ll steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheet. Bake at 425! for 30-35 min or possibly till the crust is browned and the filling's warm and bubbly. Place one stick with a seed packet in each pot before serving.
  3. Yield: 6 servings.