Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 6 x Sugar pumpkins - (abt 2 lb ea) short and squat are the best
- 5 Tbsp. Butter
- 2 Tbsp. Melted butter
- 2 tsp Salt
- 1 tsp Freshly grnd pepper
- 1 tsp Freshly grated nutmeg
- 1 lb Pearl onions
- 5 Tbsp. All-purpose flour
- 9 ounce Peeled cubed potatoes
- 2 med Peeled sliced carrots
- 12 ounce Button mushrooms quartered if large
- 2 1/2 c. Well-reduced chicken stock
- 1 c. Lowfat milk
- 4 1/2 c. Poached or possibly roasted chicken
- 2 Tbsp. Fresh thyme leaves
- 3 Tbsp. Minced parsley
- 2 Tbsp. Minced fresh sage
- 1 lrg Egg beaten with
- 1 Tbsp. Heavy cream
- 2 1/2 c. All-purpose flour
- 1 tsp Salt
- 1 c. Unsalted butter cut up
- 2 Tbsp. Thyme leaves
- 1/4 c. Ice water to 1/2
Инструкции
- Make the Pate Brisee With Thyme: Put the flour and salt in the bowl of a food processor. All ingredients should be cool. Add in the pcs of butter for approximately 10 seconds, or possibly just till the mix resembles coarse meal. Add in the thyme leaves, and pulse to combine. Add in ice water, drop by drop, through the feed tube with the machine running, till the dough just holds together without being wet or possibly sticky; don't process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add in a bit more water. Divide the dough in half, and shape into two disks. Wrap in plastic film and chill to refrigerateat least 1 hour. (Makes sufficient to cover six potpies, setting aside half of recipe for later savory use.)
- Heat oven to 375 degrees.
- Slice the tops off the pumpkins. (Placing a pumpkin on a towel will help keep it from rolling around.) Scoop out the seeds, and throw away them. Using a pastry brush, brush insides of pumpkins with 2 Tbsp. melted butter. Season insides of pumpkins with 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. nutmeg. Place pumpkins on a baking sheet; cover tightly with foil. Bake till tender, about 30 min.
- Bring a medium saucepan of water to boil. Add in pearl onions, and let simmer for 15 min. Drain; rinse under cool running water. Peel onions, and set aside.
- Heat 5 Tbsp. butter in a large, high-sided skillet set over medium heat. Add in potatoes and onions, and cook, stirring occasionally, till the potatoes begin to turn golden brown. Add in mushrooms and carrots, and cook 4 to 5 min more. Add in flour, and cook, stirring, for 1 minute. Add in reduced chicken stock and lowfat milk, and bring to a simmer. Cook till thick and bubbly, stirring constantly, 2 to 3 min. Stir in chicken, parsley, thyme, sage, remaining nutmeg, remaining 1-1/2 tsp. salt, 3/4 tsp. grated nutmeg, and 3/4 tsp. pepper. Remove from heat, and divide mix among reserved pumpkin shells. Roll each piece of pate brisee to a thickness of 1/8 inch. Pull center of dough upward to create a pumpkin-like stem. Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin. Brush top of dough with egg wash. Bake till crust is golden brown, about 45 min.
- Serves 6.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 6 servings | |
| Calories 973 | |
| Calories from Fat 585 | 60% |
| Total Fat 66.08g | 83% |
| Saturated Fat 35.13g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 1398mg | 58% |
| Potassium 702mg | 20% |
| Total Carbs 62.02g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.41g | 4% |
| Protein 33.25g | 53% |
