Hi friends, another week has gone by. Today I want to share with you a pie. I have been asked to publish pie recipes for a December issue in a magazine, but more on that in the near future. For now, I am sharing with you a chicken pie, that I did today. Here are the photos.
Now as you know I am a fan of shortcrust pastry being a 2:1 part ration of flour is to water, however, I discovered that when you want to have a tart requiring a lid on it, then it would be best to have a stronger type of dough that can take the rolling of a pin. So, for this recipe, it would be better to use a shortcrust pastry dough that will be slightly lighter on butter, say with 1 kg of flour it would be advisable to use 350 g of salted butter, and 1 egg. Add water according to the strength of the dough, adding as required to get a nice firm dough that does not stick to the bowl.
For the chicken stuffing, as can be seen below, I slow roasted a whole medium sized chicken which was enough to fill two large tart trays. With these tarts, nothing goes to waste. The bacon used on top to prevent the skin from burning, and yet to add flavor to the chicken was whizzed with the stuffing. Also, the roasting gravy was used to correct the thickness of the stuffing. Finally, the offals that were inside of the chicken continued to add flavor to the overall taste of the pie. Bake in a hot oven at 160C for approximately 2 hours or until no blood appears on the form between the joints, or at 180C for about 1h 20 m. Leave to cool and flake off from the bone retaining only the meat.
Add to a blender with a cup full of cooked vegetables, garlic, mustard seeds, and Worchestire sauce. When ready mix in 500g of mascarpone cheese, Rock salt, and Fresh ground Pepper.
Line the tart dish with the pastry, add the stuffing and bake in a hot oven at 200C for 10 minutes and reduce heat to 180C for another 20 minutes. Serve warm.
Now as you know I am a fan of shortcrust pastry being a 2:1 part ration of flour is to water, however, I discovered that when you want to have a tart requiring a lid on it, then it would be best to have a stronger type of dough that can take the rolling of a pin. So, for this recipe, it would be better to use a shortcrust pastry dough that will be slightly lighter on butter, say with 1 kg of flour it would be advisable to use 350 g of salted butter, and 1 egg. Add water according to the strength of the dough, adding as required to get a nice firm dough that does not stick to the bowl.
For the chicken stuffing, as can be seen below, I slow roasted a whole medium sized chicken which was enough to fill two large tart trays. With these tarts, nothing goes to waste. The bacon used on top to prevent the skin from burning, and yet to add flavor to the chicken was whizzed with the stuffing. Also, the roasting gravy was used to correct the thickness of the stuffing. Finally, the offals that were inside of the chicken continued to add flavor to the overall taste of the pie. Bake in a hot oven at 160C for approximately 2 hours or until no blood appears on the form between the joints, or at 180C for about 1h 20 m. Leave to cool and flake off from the bone retaining only the meat.
Add to a blender with a cup full of cooked vegetables, garlic, mustard seeds, and Worchestire sauce. When ready mix in 500g of mascarpone cheese, Rock salt, and Fresh ground Pepper.
Line the tart dish with the pastry, add the stuffing and bake in a hot oven at 200C for 10 minutes and reduce heat to 180C for another 20 minutes. Serve warm.
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