Text 20069, 71 rader
Skriven 2009-01-24 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pasties
===============
-=> Quoting Michael Loo to Jim White <=-

 ML> The Butte Pasty...
 ML> parsley
          
Parsley? Oh my, aren't they high falutin' when they get away from
Cornwall and move to sophisticated Montana. [g]

Actually that looks more authentic than the Michigan version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Leg Pie
 Categories: Chicken, Pies, Wine, Bacon, Eggs
      Yield: 6 Servings
 
      6    Chicken legs w thighs
      6 tb Butter
      4 sl Bacon; cut in small pieces
      2 md Onions; finely chopped
      1    Clove garlic; crushed
      1    Bay leaf; crumbled
      1 ts Thyme
           Salt and pepper to taste
      1 cn Button mushrooms; drained
      1 c  White wine
      4    Eggs; hard-boiled
      1    Egg yolk
      1 tb Cream
           Pie dough
 
  Lightly flour chicken legs and thighs. Brown well on all sides in
  the butter. Add bacon, onions,garlic,cloves, crumbled bay leaf,
  thyme, salt and pepper. Over this mixture pour the mushrooms and
  wine. Add a LITTLE more wine if it cooks down, simmer this all
  together for about 45 minutes. Cool and remove chicken to a deep
  pie dish (I use my stone pie dish) Add the eggs, peeled and
  halved, pour the pan liquid over all. Top with a crust of rolled
  out pie dough, cut vent in top (you can insert a paper cornucopia
  to give the pie dough some height, for a pretty rounded top).
  Brush pastry with 1 egg yolk beaten with 1 t. cream. Bake at 375
  for 30 minutes or until crust is brown.
  
  Tootie Notes: Don't know where I got this but have the date '73 on
  the top of card. We have eaten this for ages. It is the prettiest
  chicken pie when served. We make daisy like cut outs with cookie
  cutters from pie dough and attach to the crust with a little water
  to wet the dough to adhere. The rolled up paper cornucopia will
  help give the pie a rounded top instead of "sinking" in on the
  chicken legs.
  
  I use those little things for other things. We find them at
  gourmet or bakery shops. But, they are not necessary, it is good
  sunk in or not!
  
  Recipe by: Tootie's Special Recipe Collection
  
  Posted to TNT Recipes MRS IRA M DENNIS
 
MMMMM



Cheers

YK Jim


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