Chicken Hand Pies

I'm on the constant quest for delicious hand pies, cornish pasty, or whatever you want to call them.

Chicken Hand Pies (Adapted from Cooking Light)

14 oz white whole-wheat flour + 2T
salt/pepper
1 t baking powder
10 T ice cold water
2/3 c olive oil + 2T
1 1/2 lb ground chicken or turkey
4oz haricot verts, cut into 1/4" pieces
3/4 c carrot, finely chopped
1 T thyme
1T minced garlic

1 1/2 c chicken stock
1/2 c thawed peas
salt/pepper
1 egg, beaten with 1t water

Place flour, 1t salt, and baking powder in a food processor. Pulse until combined. Stir together ice water and flour. With food processor running, slowly pour oil/water mixture down the chute. Mix until combined. Turn dough out onto board, knead 1 minute. Place in plastic wrap and refrigerate 30 minutes.

Heat 1T oil in skillet add chicken, breaking up and cook until no longer pink. Remove from skillet. Wipe skillet clean with paper towel. Heat oil add, haricot verts, carrot and thyme. Saute until tender. Add garlic and cook until fragrant.Add chicken back to skillet. Spinkle with 2 T flour. Stir to coat. Slowly add stock and cook until thickened (about 4-5 minutes). Add peas. Set aside to cool.

Divide dough into 12 portions. Shape into individual balls. Roll a 6" circle. Spoon 1/3 c of filling into center. Brush edge with egg and seal closed with fork. Repeat 11 more times. Brush tops with egg wash and slash tops to vent. Bake on parchment lined baking sheet 22-25 minutes at 400.

Before brushing tops with egg wash and slashing, you can freeze them on a baking sheet. After frozen solid, place in sealed bag. You don't need to defrost to bake. Just place on baking sheet, brush with egg and bake. After 5 minutes slash tops and bake for another 25 minutes (I forgot to do the slashing and egg wash on the frozen ones but they were still good)

I liked the filling but was disappointed with the dough. It was a little too thick. Maybe if I make the dough from the cornish pasty with this filling - hmmm I might be onto something here.

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness. Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...

Chocolate-It's What's for Dinner

Search This Blog