Text 4232, 73 rader
Skriven 2008-03-23 14:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: leftover pie
========================
-=> Quoting Manny Rothstein to Jim Weller <=-

 
 -> (My pies are far less sweet than the standard recipes.)

 -> How about a savory pie? It can be topped with pie crust, puff pastry
 -> or biscuit dough.

 MR> Thanks for such a "savory" straight line, but it wouldn't be fair.

We'll have no X rated pie jokes here young man! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savory Southern Chicken Pie
 Categories: Pies, Chicken, Sausage
      Yield: 4 Servings
 
    1/2 lb Bulk pork sausage
    1/4 c  Butter or margarine
    1/2 c  All-purpose flour
    1/4 ts Salt
    1/8 ts Pepper
 14 1/2 oz Canned ready-to-serve
           Chicken broth
      1 c  Milk
      2 c  Chopped cooked chicken
     10 oz Frozen green peas; thawed
           And drained
           SAVORY PASTRY:
      1 c  All-purpose flour
      1 ts Celery seeds
    1/2 ts Salt
    1/2 ts Paprika
    2/3 c  Shortening
      2 tb Water; up to 3
 
  Cook sausage over medium heat until browned, stirring to crumble.
  Drain on paper towels; set aside.  Melt butter in a 3-quart heavy
  sauce-pan over low heat; add flour, salt, and pepper, stirring
  until smooth.  Cook 1 minute, stirring constantly.  Gradually add
  broth and milk; cook over medium heat, stirring constantly, until
  thickened and bubbly.  Stir in chicken, peas, and sausage; cook
  until thoroughly heated.  Pour into 4 individual 1 1/2-cup baking
  dishes or an 8-inch square baking dish.
  
  For the Savory Pastry: Combine first 4 ingredients; cut in
  shortening with a pastry blender until mixture resembles coarse
  meal.  With a fork, stir in enough water, 1 tablespoon at a time,
  to moisten dry ingredients.  Shape dough into a ball.
  
  Roll Savory Pastry on a lightly floured surface to 1/4-inch
  thickness in a slightly smaller shape than the individual dishes,
  or large dish; scallop edges.  Place pastry over chicken mixture
  (edges should not touch side of dish).  Decorate with pastry
  cutouts, if desired. Bake at 425øF.  for 20 to 25 minutes or until
  crust is browned.
  
  Recipe by: Linda Magers, Clemmons, NC
  Published in Southern Living 2/1990
  From: Carrie J
 
MMMMM


Cheers

YK Jim


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