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> Chicken Pies, bread/meats--tct: 4 hours
kodakstapler
post Oct 23 2003, 04:14 PM
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I found this in the food section of the local newspaper...I modified it and haven't tried it, yet, but it sounds delicious!

For filling:
1/4 cup vegetable oil
1/2 cup WW flour
1 large yellow onion, peeled and finely chopped
2 (3-lb.) chickens, each cut into 8 pieces*
3 stalks of celery, finely chopped
1 green bellpepper, cored, seeded and finely chopped
2 (4-oz.) cans button mushrooms, drained
2 scallions, tripped and chopped
1/2 cup chopped fresh parsley
1 tsp. cayenne (yummy!)
Salt and freshground black pepper

*Use 6 pounds of chicken breasts if all white meat is preferred. The original recipe states that it makes 10 pies, but I found that it makes about 12 large pies ore 18-20 medium-sized turnovers. (...that was a note from the author! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) )

For pastry:
9 cups sifted WW flour
1 tbl. salt
1 3/4 cups vegetable shortening
3 cups water
3 eggs, lightly beaten, for egg wash

1. For filling: Blend oil and flour in a large, heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers and water to cover. Bring to a boil, reduce heat to low, cover and simmer for one hour.

2. Remove chicken from pot and set aide to cool. Add mushrooms, scallions parsley and cayenne to the vegetables in the pot ad season to taste with salt and pepper. Simmer, uncovered, for 30 minutes. Meanwhile, remove skin and debone chicken, shred and return to pot. When vegetables are cooked, remove pot from heat and set aside to cool. Chill well in refrigerator.

3. For Pastry: Combine 8 cups flour, salt and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistenc of coarse meal. Mix in 3 cups water, 1/2 cup at a time, until dough forms. ROll out dough on a floured surface into a large rectangle. Spread with 1/2 cup shortening and sprinkle with 2 tablespoons flour. Fold dough onto itself in 3 layers, like a letter. Spread with remaining 1/4 cup shortening, sprinkle with flour and fold into a square. Wrap in plastic nd chill overnight.

4. Preheat oven to 375 degrees. Roll out dough on a floured surface and cut ino 10 (7-inch) circles. Fill circles with chilled chicken mixture. Brush edges with egg wash, then fold over to form plump turnovers. Use fork to seal edges. (BTW, in the picture, it shows that they left about 2 inches from the chicken filling to the outside of the pastry thing. Oh, woo, under the picture it says "spoon 2-3 tablespoons of chicken filling, blah blah".. so there ya go!)

5. Place on baking sheet and brush with egg wash. Bake until golden, about 30 minutes.

6. If pies are frozen individually, you do not need to thaw before cooking. Preheat oven to 375. Space pies on ungreased pan. Place pan on bottom rack of oven and cook for approx. 20 minutes. Then place pan on top rack of oven for an additional 15 minutes or until pies or golden brown. Lifty pies from pan with spatula immediately after removing from oven.

Okay...so total cooking time (excluding the overnight thing) is about...3-4 hours? Lol, woo. So don't do this if you're looking for a quick fix. I thought it just soudned delicious!

Enjoy!

Love,
Em
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shel1210
post Oct 23 2003, 10:26 PM
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Sounds like a winner!!!
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