Text 20216, 96 rader
Skriven 2009-01-29 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: more meat 130
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> The Butte Pasty...

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

 ML> I got a kick out of parsley being the seasoning. I'd add
 ML> sage and thyme - not rosemary, as I'm sick of it.

I often add unauthorized flavourings but my ancestors' ghosts
undoubted get perturbed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pie (Pastelon De Pollo)
 Categories: Pies, Chicken, Caribbean, Chilies
      Yield: 4 Servings
 
           PASTRY:
      3 c  Flour
  1 1/2 ts Salt
      1 c  Shortening; chilled
    1/2 c  Milk; chilled
           FILLING:
      1 tb Vegetable oil
      1 oz Salt pork; washed, diced
      2 oz Lean cured ham; diced
      1    Onion; peeled and chopped
      1    Green pepper; seeded
      3    Sweet chile peppers; seeded
      2    Cloves garlic; peeled
      1 ts Oregano; crushed
      2 lb Chicken; cut up
  3 1/2 ts Salt
      2 ts Water
      4 oz can pimientos; chopped in
           -juice
      8    Dried prunes; pitted, chopd
           Chopped
    1/4 c  Seeded raisins
    1/2 c  Tomato sauce
      8    Olives; pimiento stuffed
      1 ts capers
      8 oz can Green peas

  PASTRY: Sift together flour and salt Add shortening and cut into
  flour with a dough blender or two knives Add milk and stir just
  enough to mix ingredients into a dough. Place dough on a
  lightly-floured board and divide in half.
  
  Set aside one half and roll out other half, with a lightly floured
  rolling pin into a circle large enough to cover a 9-10 inch pie
  plate. Do not stretch dough. Prick bottom and sides with a fork.
  Prepare other half in the same way and set aside for top covering.
  
  FILLING: In a skillet, brown rapidly salt pork and cured ham in
  oil. Reduce heat to low and saute onion, peppers, garlic and
  oregano until tender.
  
  Wash chicken pieces, add with salt and water.  Mix over moderate
  heat about 3 minutes. Add pimientos, prunes, raisins, tomato
  sauce, olives, and capers and bring rapidly to a boil.  Reduce
  heat to low, cover and cook for 30 minutes.
  
  Add pea, mix and remove from heat. Remove chicken pieces. Separate
  meat from bones and discard bones. Mince the meat and add to
  skillet. Spoon fillling into pie plate. Cover top with other half
  of dough, being careful not to stretch it.
  
  Prick in several places with a fork.  Fasten edges of dough by
  pressing together firmly with a fork dipped in milk. Brush top
  lightly with milk. Bake in preheated ove (350 degrees F) about 45
  minutes or until golden brown.
  
  Recipe By: Puerto Rican Cookery
  From: Tammie K Nakamura
 
  I prefer to also add a pinch of red chili powder just to make it
  interesting (not a traditional ingredient in Puerto Rican food).
  -Tammie


MMMMM




Cheers

YK Jim


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