25 de julio de 2017

Traditional British Mini Chicken & Mushroom Pie RECIPE FOR TODAY

Traditional British Chicken & Mushroom Pie - recipe by The Petite Cook

Traditional British Mini Chicken & Mushroom PiePrep time 1 hour
Cook time 1 hour
Total time 2 hours
Celebrate one of the most famous British comfort food, Chicken and Mushroom Pies. The mini version makes a fantastic happy hour snack or a traditional appetizer for an all-English-menu!
Author: The Petite Cook
Recipe type: Savory Pie
Cuisine: British
Serves: 8
For the shortcrust pastry:
400gr/ 14oz all purpose flour
200gr/ 7oz cold butter, cut into chunks
a pinch of salt
120ml/ 3fl oz very cold water
For the filling:
400gr/14oz chicken breast, cut into small cubes
300gr/10oz chestnut mushrooms, sliced
2 leeks, finely sliced
2 tbsp butter, softened
2 tbsp all purpose flour
2 cups chicken stock
½ glass dry white wine
100ml/3.5fl oz fresh double cream
3 tbsp Extra virgin olive oil
2 tbsp fresh thyme leaves
1 egg + 2 tbsp water whisked together, for brushing
For the shortcrust pastry:
In a blender, put together flour,butter, and a pinch of salt and pulse until the mixture is sandy-looking.
Transfer the mixture into a large bowl. Knead quickly while gently pouring cold water in, until the dough is compact, firm and elastic enough.
Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.
In the meantime, prepare the creamy filling.
In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 min, or until crisp.
Add the chicken, searing well the meat on all sides; Finally, add the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
In a saucepan melt the butter and add the flour, stirring with a whisk.
Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.
Roll out pastry into ⅓ inch high sheet. Cut out 16 10cm circles and use half to line 8 non-stick tart tins. Reserve the remaining pastry to top the pies.
Pour 2-3 generous tbsp of chicken&mushroom mixture into the center of each pie, forming a mound.
Cover each pie with a spare pastry circle, pressing the edges gently to firmly adhere and prevent from leaking.
Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
Bake in a preheated oven to 190 ° C for about 50 minutes, until the pies are golden on top. Allow to rest 10 min outside the oven before serving and enjoy!

No hay comentarios: